Valpolicella DOC / Amarone della Valpolicella DOCG / Recioto della Valpolicella DOCG

Technical Summary

• Classifications: DOC (Valpolicella, Ripasso), DOCG (Amarone, Recioto)
• Legal status: Protected Designations of Origin under EU wine regulations
• Country: Italy
• Region: Veneto
• Geographic scope: Hillsides and valleys north of Verona
• Area under vine: ~8,000 hectares
• Core products: Full range from light reds to powerful Amarone

Hierarchy:

1. Recioto della Valpolicella DOCG: Sweet, appassimento
2. Amarone della Valpolicella DOCG: Dry, powerful, appassimento
3. Valpolicella Ripasso DOC: Refermented on Amarone pomace
4. Valpolicella Superiore DOC: Higher standards
5. Valpolicella DOC: Fresh, light reds

Regulatory Constraints (Verified)

Ampelographic Composition

Principal varieties:

• Corvina: 45-95% (or Corvinone up to 50% of Corvina portion)
• Corvinone: May replace up to 50% of Corvina

Complementary varieties:

• Rondinella: 5-30%
• Other authorized: Up to 15%
• Molinara: Traditional but declining

Style Definitions

Valpolicella DOC:

• Fresh, everyday red
• No appassimento
• Maximum yield: 120 hl/ha
• Minimum alcohol: 11% ABV

Valpolicella Classico DOC:

• From original hillside zone
• Higher quality tier

Valpolicella Superiore DOC:

• Maximum yield: 110 hl/ha
• Minimum alcohol: 12% ABV
• Minimum 1 year aging

Valpolicella Ripasso DOC:

• Refermented on Amarone/Recioto pomace
• Adds body, complexity, residual sugar
• Minimum 2 years aging
• Minimum alcohol: 12.5% ABV

Amarone della Valpolicella DOCG:

• Appassimento grapes (90-120 days drying)
• Dry (RS <12 g/L)
• Minimum alcohol: 14% ABV
• Minimum 2 years aging (4 years Riserva)

Recioto della Valpolicella DOCG:

• Appassimento grapes
• Sweet (RS minimum 50 g/L)
• Fermentation arrested naturally
• Traditional style

Appassimento Process

• Grapes dried on mats/racks (fruttaio) for 90-120 days
• Weight loss: 30-40%
• Sugar concentration increases dramatically
• Temperature/humidity controlled
• Botrytis risk managed

Yield Limits

Style	Maximum Yield
Valpolicella DOC	120 hl/ha
Valpolicella Superiore	110 hl/ha
Amarone DOCG (pre-drying)	80 hl/ha
Recioto DOCG (pre-drying)	80 hl/ha

Enological Implications

Evidence-backed:

• Corvina provides sour cherry character and aging potential
• Appassimento concentrates sugars, acids, and flavor compounds
• High alcohol fermentation challenges (14-16%+ ABV)
• Extended maceration (20-40 days) for Amarone
• Oak aging essential for integration

Operational observation:

• Yeast selection critical for high-sugar fermentation
• Temperature control during drying prevents grey rot
• Volatile acidity risk in extended fermentation
• Large casks traditional; barriques for modern styles
• Ripasso technique adds complexity economically

Frequent Compliance Risks

• Corvina minimum: 45-95% required
• Amarone alcohol: 14% ABV minimum mandatory
• Drying duration: Minimum 90 days for proper concentration
• Aging minimums: Strictly enforced (2 years Amarone; 4 years Riserva)
• Residual sugar: Amarone must be dry (<12 g/L)

Relevant Grape Varieties

• Corvina - principal variety (45-95%)
• Corvinone - may substitute portion of Corvina
• Rondinella - traditional blending variety

References

• Consorzio Tutela Vini Valpolicella (2019). “Disciplinare di Produzione.” https://www.consorziovalpolicella.it

• European Commission (2024). “eAmbrosia - EU GI Register.” Link

• Paronetto, L. & Dellaglio, F. (2011). “Amarone technology.” Advances in Food and Nutrition Research. ScienceDirect

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Last Updated: January 6, 2026