Valpolicella DOC [vahl-paw-lee-CHEHL-lah]

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Valpolicella DOC
[vahl-paw-lee-CHEHL-lah]

A very important red-wine DOC zone located in northeastern Italy’s VENETO region. It’s situated between BARDOLINO and SOAVE, just north of Verona. Valpolicella ranks just after the CHIANTI DOCG for Italy’s total DOC red-wine production. The wine is made primarily from Corvina Veronese (CORVINA), Rondinella, and Molinara grapes, although four other varieties can comprise up to 15 percent of the blend. Valpolicella’s standard DOC wines are rather LIGHT and very fragrant and fruity. Those labeled SUPERIORE have a 1 percent higher minimum ALCOHOL content and are AGED for a minimum of 1 year; AMARONE must be aged for 2 years. The best wines are generally those labeled CLASSICO, indicating they’re from the inner classico zone with its steeply terraced vineyards. Valpolicella-Valpantena on the label indicates that the wines come from a separate area called the Pantena Valley. Valpolicella wines made by the RIPASSO PROCESS are richer in flavor and more full-bodied (see BODY) than standard renditions. To make a ripasso wine, the juice is FERMENTED in the usual way and then placed in casks containing the LEES from a prior batch of RECIOTO DELLA VALPOLICELLA or RECIOTO DELLA VALPOLICELLA AMARONE. This ripasso process, which lasts from 2 to 3 weeks, adds color, TANNINS, and complex flavors. Unfortunately, the term ripasso is not allowed on wine labels, so the consumer must know the producers who make this style of wine. Among the wines using this process are Boscaini’s Le Canne, Masi’s CAMPO FIORIN, and Santi’s Castello.

Related Links: Recioto della Valpolicella DOC, Valpantena

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