Valpolicella | Classic

The reputation of Valpolicella suffered for a long time due to industrial mass production, but this image has fundamentally changed. Today, quality-conscious winemakers—especially in the historic Classico zone—are returning to the original identity of this wine: pure fruit, elegance, and drinkability. Unlike the heavy, concentrated styles of the region (such as Amarone), classic Valpolicella is vinified from fresh grapes. The indigenous grape varieties, above all Corvina and Corvinone, play the leading role here. They give the wine its unmistakable character, which is not masked by drying processes but authentically reflects the terroir of the cool valleys north of Verona.

A high-quality Valpolicella captivates with its bright ruby red color and a lively bouquet of crisp sour cherries, red berries, and a subtle almond note. On the palate, it is slender and nervous, with refreshing acidity and moderate tannins. Precisely this lightness is its strength: it is not a wine for solitary meditation, but a fantastic, versatile companion to food. As a 'Valpolicella Superiore,' it gains structure and spice through a longer aging period, yet always remains true to its style—a wine of great finesse that delights with its enormous drinkability. - Gerardo [TS03/26]

"Valpolicella, located between the first hills of the Alps and Lake Garda, is a blessed wine country. However, the great success of Amarone, made from dried grapes, has recently pushed the original wine of the area more and more into the background. This is a shame, because Valpolicella, a juicy red wine with gentle tannins, is what once made the area famous. Valpolicella is made from the grape varieties Corvina, Corvinone and Rondinella and a few other local varieties. A Valpolicella without any other appellation is characterized by its fresh fruit and often comes on the market in the spring after the harvest." - Falstaff

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