The wide production area of Valpolicella DOC and DOCG wines includes the submontane area of Verona province and is divided into three different zones, according to the production regulations:
The Classica, formed by five geographic areas, including the areas around Sant’Ambrogio di Valpolicella and San Pietro in Cariano valley, Fumane, Marano and Negrar valley.
The Valpantena valley, includes the eponymous area. The DOC area includes the northern districts of Verona province and Illasi, Tramigna and Mezzane valleys. The main grape varieties of the area are Corvina, Corvinone, Rondinella and, to a smaller extent, Molinara. The wines of the appellation are Valpolicella, Valpolicella Ripasso, Amarone della Valpolicella and Recioto della Valpolicella.
The Valpolicella is located north of Verona. It borders the Lake Garda to the west and is protected by the Lessini Mountains to the east and to the north. It covers Verona foothills area, which is part of the Eastern Alps.

Amarone della Valpolicella
Amarone is produced in strict accordance with the rules and is patiently left maturating until it becomes unique in the world and incomparable with its vivid bright colour, intense cherry, currant, chocolate, spices hints. Rich in substance, well-structured, full but at the same time soft, elegant perfectly balanced; very pleasant, soft, long-lasting to the palate, it will win everybody at the first sip. Unless other great Italian red wines for ageing, its round tannins and juicy fruits make it appreciable also when young although this is a magnificent wine for ageing. The most refined wine-lovers all around the world have learned to prize its unique accent, its character as an old but modern and up-to-date wine, able to testify the greatness, charme, authentic magic of Valpolicella.

Valpolicella
Valpolicella wines are characterized by the use of local native varieties. The ampeloghrapic basis is mainly given by Corvina, Corvinone, Rondinella and other native varieties. Corvina is the most important variety in the Valpolicella blends, thank to its technological characteristics in the vinification process and phenolic properties, it gives the wine body and structure. At the moment of the vintage grapes have an average sugar concentration and variable acidity depending on the weather conditions during the harvesting season. According to the area where they are produced, the wines can have an average or low alcohol content, an interesting polyphenolic framework and a good structure. If Rondinella proves to be particularly important for the shades of colour it gives to the wine, Corvina and Corvinone, rich in polyphenols and tannins, express their best in the structure.
Wines with the "Valpolicella" controlled designation of origin must be produced with grapes coming from grapevines having, within the company, the following ampelographic composition:
Corvina Veronese (Cruina or Corvina) from 45% to 95%; the presence of Corvinone is nonetheless admitted to the maximum extent of 50%, in substitution of the same amount of Corvina; Rondinella from 5% to 30%; grapes coming from non-aromatic red-berried varieties recommended and authorized for the province of Verona can contribute to the production to the maximum extent of 15% in total, with a maximum limit of 10% for every single variety used.
The maximum grape yield permitted for the production of wines with the "Valpolicella" controlled designation of origin must not be more than 120 quintals per hectare of vineyard when in specialized cultivation.
From the vinification of these grapes we obtain Valpolicella wine. Its essential characteristics are: moderate alcohol content, medium-high total acidity with frequent presence of malic acid, light structure; it is an easy-drinking wine with low tannins, lively garnet colour shades, fragrant and fresh notes of flowers and sour cherry.
Valpolicella classico: the use of the term "classico" in addition to the controlled designation of origin "Valpolicella" is reserved for wine produced in the oldest original production area and vinified in that same area which comprises 5 municipalities: Sant'Ambrogio di Valpolicella, Fumane, San Pietro in Cariano, Marano and Negrar.

Valpolicella Superiore
Valpolicella Superiore differs from Valpolicella in higher alcohol content, lower acidity, increased roundness, higher values of phenolic substances and extracts; according to the Production Specifications it must age for a year minimum.
"Superiore" is made from selected grapes grown in suitable locations and it ages for a year minimum thus obtaining its characteristic ruby-red colour with garnet shades; the nose is slightly ethereal and with hints of vanilla; the flavour is fine,, harmonious, dry and velvety.

Organoleptic Characteristics
Valpolicella of the harvest year is therefore a fine youthful ruby-red wine with a winy, light perfume with hints of nougat, cherry and rose; the palate is fresh, dry and rather soft, pleasantly tannic, bitter and lively. "Superiore" is made from selected grapes grown in suitable locations and it ages for a year minimum thus obtaining its characteristic ruby-red colour with garnet shades; the nose is slightly ethereal and with hints of vanilla; the flavour is fine, harmonious, dry and velvety.

Valpolicella Ripasso
Valpolicella Ripasso DOC is obtained from the contact between basic Valpolicella and residual Amarone lees for about 15/20 days. It is characterized by a heavier structure and longevity. If compared to basic Valpolicella the alcohol content is higher, the acidity lower, the roundness more marked and the values of the phenolic substances and extracts are higher.
Ruby-red in colour with garnet shades, it offers a slightly ethereal perfume of red fruits with notes of vanilla. The palate is fine, harmonious, dry and velvety.
For its pleasant characteristics it perfectly pairs with winter first courses, main courses, cold cuts and medium-seasoned cheese.

Recioto della Valpolicella
It is obtained from dried grapes left in grape-drying buildings for 100/200 days. Its fermentation is stopped to preserve the sugar percentage necessary to grant the typical structure of this wine.