Valpolicella DOC

Region: Veneto



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: 164,800 hl / 1,831,000 cases (5-year average)

Principal Red Grape Varieties:

Styles and Wine Composition

  • 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:


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