Valpolicella Wine Veneto, Italy 3 Items
- Robert Parker's Wine Advocate clear Publication filter
- Wine Spectator 2
- James Suckling 2
- Wilfred Wong of Wine.com 1
- Wine Enthusiast 1
-
Gift Type Any
-
Occasion Any
-
Variety Any
-
Varietal Other Red Blends
-
Region Valpolicella
-
Availability Ships Anytime
-
Size & Type Any
-
Fine Wine Older Vintages
-
Vintage Any
-
Reviewed By Robert Parker's Wine Advocate
-
Sort By Most Interesting
-
Giuseppe Quintarelli Recioto della Valpolicella Classico a Roberto (375ML half-bottle) 2007Other Red Blends from Valpolicella, Veneto, Italy
- RP
0.0 0 Ratings199 97Ships Tue, Apr 2Limit 0 per customerSold in increments of 0 -
Giuseppe Quintarelli Valpolicella Classico Superiore 2011Other Red Blends from Valpolicella, Veneto, Italy
- RP
0.0 0 Ratings194 99Ships TomorrowLimit 0 per customerSold in increments of 0 -
Dal Forno Romano Monte Lodoletta Amarone della Valpolicella 2015Other Red Blends from Valpolicella, Veneto, Italy
- JS
- RP
0.0 0 Ratings449 99Ships Wed, Apr 3Limit 0 per customerSold in increments of 0
Browse by Category
Red White Sparkling Rosé Spirits GiftsLearn about Valpolicella wine, common tasting notes, where the region is and more ...
Among the ranks of Italy’s quintessential red wines, Valpolicella literally translates to the “valley of cellars” and is composed of a series of valleys (named Fumane, Marano and Negrare) that start in the pre-alpine Lissini Mountains and end in the southern plains of the Veneto. Here vineyards adorn the valley hillsides, rising up to just over 1,300 feet.
The classification of its red wines makes this appellation unique. Whereas most Italian regions claim the wines from one or two grapes as superior, or specific vineyards or communes most admirable, Valpolicella ranks the caliber of its red wines based on delimited production methods, and every tier uses the same basic blending grapes.
Corvina holds the most esteem among varieties here and provides the backbone of the best reds of Valpolicella. Also typical in the blends, in lesser quantities, are Rondinella, Molinara, Oseleta, Croatina, Corvinone and a few other minor red varieties.
Valpolicella Classico, the simplest category, is where the region’s top values are found and resembles in style light and fruity Beaujolais. The next tier of reds, called Valpolicella Superiore, represents a darker and more serious and concentrated expression of Valpolicella, capable of pairing with red meat, roast poultry and hard cheeses.
Most prestigious in Valpolicella are the dry red, Amarone della Valpolicella, and its sweet counterpart, Recioto della Valpolicella. Both are created from harvested grapes left to dry for three to five months before going to press, resulting in intensely rich, lush, cerebral and cellar-worthy wines.
Falling in between Valpolicella Superiore and Amarone is a style called Valpolicella Ripasso, which has become immensely popular only since the turn of the century. Ripasso literally means “repassed” and is made by macerating fresh Valpolicella on the pressed grape skins of Amarone. As a result, a Ripasso will have more depth and complexity compared to a regular Superiore but is more approachable than an Amarone.