Valpolicella DOC

Region: Veneto

Synopsis

Region:

History: Established as a DOC in 1968; subtypes Recioto della Valpolicella and Amarone della Valpolicella became DOCGs and Valpolicella Ripasso a separate DOC in 2010

Vineyard Area: 8,586 ha / 21,207 acres total for all four Valpolicella DOPs (2022)

Production: 147,500 hl / 1,639,100 cases (5-year average)

Principal Red Grape Varieties:

Corvina, Corvinone

Styles and Wine Composition

RED WINES

Rosso (Rd): 45–95% Corvina and/or Corvinone; 5–30% Rondinella; maximum 25% OARG (of which no single variety can exceed 10% and all aromatic varieties combined cannot exceed 10%)
Superiore (Rosso)

Subzones and Other Geographic Terms

Classico, comprising the communes of Fumane, Marano, Negrar, San Pietro in Cariano, and Sant’Ambrogio
Valpantena

Significant Production Rules

Minimum alcohol level: 11.0% for Rosso; 12.0% for Superiore
Residual sugar: Maximum 0.4% potential alcohol (approx. 7 g/l or 0.7% residual sugar)
Aging: For Superiore, minimum 1 year (ERD = January 1, V+2)

Last Disciplinare Modification:

08/17/2023