Valpolicella Explained: Geography, Terroir, and Top Amarone Wines

When it comes to Italy and its wines, sometimes there is a very thin line between drink and myth. One of these nectars is the well-known Amarone della Valpolicella, which comes from the famous winemaking area located in the north of the city of Verona, in the Veneto region. Valpolicella is known for the production of classic Amarone, a specific type of wine that is perfect for all occasions. The best Amarone wines, produced in Valpolicella and recommended by specialized websites such as Vines Curated, are highly appreciated, not only in Italy, but also abroad for their rich taste and high production quality. Let’s get to know the area where this wine comes from.

Valpolicella, an area where people breath and speak wine

 Valpolicella sits in the foothills of the Lessini Mountains, on the southern edge of the Venetian Alps. We are in a beautiful area of northern Italy, where the setting and climate are ideal for winemaking. This is the territory where Amarone della Valpolicella and Valpolicella  DOC are produced. Their names are similar but they are made in different ways and are quite diverse in taste. 

 Amarone is a dry red wine made from air-dried grapes. The Italians call these ingredients passito grapes. They contribute to giving birth to rich and concentrated red fruit flavours. The wine is typically aged in oak barrels, for at least two years. Amarone Riserva for four whole years. Valpolicella DOC is a dry red wine which isn’t aged and comes from a process that doesn’t include the usage of oak barrels, but simpler stainless steel vats. The Valpolicella Superiore is last year’s wine (sometimes it may be older), aged for at least 12 months, in order to acquire richer flavours.

Valpolicella: where several territories form a lone valley

 There are two official sub-zones that may appear on Valpolicella bottles: Valpantena and Classico. Valpantena is part of Valpolicella, as Eastern Valpolicella (Valpolicella Orientale, in Italian) is. In this last area we find several innovative wineries that produce fruity and elegant wines, but the zone is not an officially designated production area.

 The complex terroirs of Valpolicella can (and will) influence the wine’s taste. The river Adige forms the western border of Valpolicella. It flows about 6 kilometres east of here, from Lake Garda. The eastern border is the territory of the province of Vicenza. The Lessini mountains, part of the Venetian Prealps, shape the Northern boundary. In the South, Valpolicella touches the suburbs of the historical city of Verona, known for arguably the most famous tragedy in the history of theatre. Valpolicella itself consists of three sub-zones. The Classico is made in the west, near Lake Garda. This is the historical zone for Valpolicella wines. In 1968 it was expanded, in order to include two more zones: the valley of the Valpantena river, and Valpolicella Orientale. Each sub-zone is further divided into smaller valleys.

 Since the terroirs are very diverse, and each contributes a unique flavour to its wine, it is possible to taste different Valpolicella wines even if they share the same denomination. For example, in the foothills of the Lessini mountains, where limestone-dolomite formations can be found and the soils are mostly sedimentary in nature, wineries produce bold wines with structure, body, and remarkable longevity. The nectars, here, are rich in limestone and calcium carbonate. The area is known to have volcanic soils, usually associated with very complex flavours. Soils in the flatlands of Valpolicella, closer to the city of Verona, are pretty different from the ones we just described. They contain mostly gravel, clay and sand. Here, it is possible to produce wines of lighter colour, with fruity fragrant flavours.

A slight difference in flavour doesn’t change the tasting experience

 Most of the differences we have underlined doesn’t mean much to the one who drinks, should he or she not be too used to drinking Amarone or Valpolicella. There are strict laws about how these wines can be made and nobody can use the names if he or she doesn’t follow them blindly. It is only allowed to use a blend of Corvina Veronese (from 45 to 90%) and Rondinella (from 5% to 30% maximum). Corvinone can replace Corvina for up to 50% of the blend. Any other formula is not Amarone, nor Valpolicella (and not even Recioto, actually) but another wine that may be more or less similar to the original, but it’s not it. 

In recent years, to increase production, there has been a rule change. Today, up to 25% of the blend can be made up of other grapes native to the province of Verona. These should make up no more than 10% per grape variety. Winemakers, however, tend to stay true to the original blend, guaranteeing that these wines keep their original flavour, no matter what zone they come from.

By ML Staff. Photo/