Valpolicella
Valpolicella wine is red wine from Veneto, but behind that one name lies a whole ladder. At the bottom is the light Classico, above it the fuller Ripasso, and right at the top, Amarone. The difference only emerges after the harvest, in what the winemaker does with the grapes and the wine.
Wine by type
Valpolicella is one corner of the red wine section. Here's more about its neighbors.
Red wine
From grapes like Merlot to Malbec, what aging does to wine, and the right serving temperature.
About red wine →
Merlot
One of the world's best-known red grapes, with an Italian version from Friuli too.
About Merlot →
Lambrusco
The lightly sparkling red wine from the neighboring region, for anyone looking for a red wine with bubbles.
About Lambrusco →One region, two ways to get more out of it
The Valpolicella region lies in Veneto, north of Verona. That's in northeastern Italy, somewhere between the Alps and the Adriatic Sea. The wine is made from dark-skinned grapes you hardly find anywhere else. Corvina is the main grape. Rondinella and Molinara are added, and for Ripasso and Amarone, Corvinone too. Corvina grows almost exclusively in this part of Italy and gives the wine fresh acidity, red fruit and a little spice. If you see Classico on the label, the grapes come from the historic heartland. It's an easy-drinking bottle: light, smooth and juicy, and a good match for tomato sauce or a platter of antipasti.
So it's not just one wine. It's a ladder, and you climb it using two techniques. Ripasso is the first and literally means 'pass through again'. The young Valpolicella is run over the skins and yeast residue from Amarone and starts fermenting a second time. It gains a little more alcohol and tannin, and its color, aroma and flavor also become more pronounced. The second technique is called appassimento. This involves first drying the grapes until they've lost around forty percent of their moisture. What's left is more concentrated. If all the sugar then ferments into alcohol, you get Amarone. If fermentation stops halfway and sugar remains, it's called Recioto.
In brief
Six bottles, from light to full-bodied
We've arranged them in order, from bottom to top. Two regular Valpolicellas, two Ripassos, an Amarone and, last, the sweet Recioto.
Terre di Verona Valpolicella
The first step on the ladder. Juicy and fresh, with a lightly spiced finish. This is the red wine you open when there's a pan of tomato sauce on the stove.
Zonin Valpolicella Classico
With Classico, the grapes come from the original heartland. Made from Corvina, Rondinella and Molinara, the region's classic grapes. Light and smooth, it's an easy-drinking wine.
Cantina di Verona Ripasso
This is a step up. The wine is fermented a second time on the lees from Amarone, and you can taste it right away. Intense, with black cherries.
Zonin Ripasso Superiore
First, they make a fruity, aromatic wine from Corvina, Rondinella and Molinara. Four months later, it undergoes a second fermentation on the amarone must. The result is powerful and complex, with plenty of cherry.
Masi Costasera Amarone
The grapes are dried first, which makes this wine concentrated. All the sugar is converted into alcohol. The result is a dry, robust, full-bodied amarone with black fruit flavors.
Recioto Valpolicella
Made from the same dried grapes as amarone, but not all the sugar is fermented. Sweet, velvety smooth and with a long finish.
Amarone is aged for at least two years before bottling. Amarone riserva is aged for at least four.
Ripe cherry, plum and a hint of chocolate
Red fruit and spice
Ripasso smells of ripe cherries, plums and blackcurrants, with hints of chocolate, spice and leather underneath. Regular Valpolicella stays closer to fresh red fruit and the light spice of Corvina.
Full-bodied, dry and structured
Ripasso is usually dry. The second fermentation adds more tannins, giving it more structure than the base wine and making it more complex. Amarone takes it a big step further, with concentrated, full-bodied black fruit flavors.
Long and spicy
The higher you climb the ladder, the longer the flavor lingers. With the regular wines, it's light and spicy; with amarone, it's robust. Recioto is the only one that finishes sweet and velvety smooth. That's because some sugar remains in the wine.
This is the flavor profile of ripasso, in the middle of the ladder. Regular Valpolicella is lower in intensity and fresher. Amarone is another step up in intensity. Recioto is the only one that scores high on sweetness.
How to serve Valpolicella
Serve ripasso and amarone the same way: not too warm, and give a young bottle some air first.
At 16 to 18 degrees
Serve both at 16 to 18 degrees. That's cooler than most living rooms, so feel free to chill the bottle in the fridge for half an hour before pouring. If you serve it too warm, you'll mostly taste the alcohol.
The right glass →Decant young bottles
A young ripasso benefits from about thirty minutes in a decanter. We also recommend decanting a younger amarone. The wine gets some air and its aromas open up before the first glass is poured.
Decanters →With ragù, stew and aged cheese
Choose ripasso with spicy pasta, such as lasagne or tagliatelle with mushrooms or ragù. Grilled and braised red meat works well too, such as ossobuco or lamb shank. Also try roasted vegetables with herbs and aged cheeses like pecorino and aged Parmesan. Amarone calls for something more substantial, such as game or a stew.
The six bottles →Cocktails similar to Valpolicella
You won’t come across a cocktail made with Valpolicella, Ripasso or Amarone. These wines are simply enjoyed on their own. These four are the closest alternatives. Two with still red wine and two Italian classics with bubbles.
Sangria
Red wine with pieces of fruit and lots of ice, made to be served by the pitcher.
Tinto de Verano
Red wine topped up with sparkling lemon soda, over lots of ice.
Aperol Spritz
Aperol, prosecco and sparkling water in a large glass with ice and a slice of orange.
Hugo Spritz
Elderflower syrup, prosecco, sparkling water and fresh mint over ice.The right glass for Valpolicella
For Ripasso, we recommend a generous red wine glass, and for Amarone, a large one. The bowl holds the aroma and lets it unfold, which you’ll notice in the smell and taste. Pour to just below the widest point. That way, you can swirl the wine without spilling. These are the glasses we recommend.
Everything you still wanted to know about Valpolicella
Can’t find your question? Browse our cocktail recipes or get in touch.
To the cocktail recipes →What’s the difference between Valpolicella, Ripasso and Amarone?
What does ripasso mean?
What is Valpolicella Ripasso Superiore?
What percentage of alcohol is in Valpolicella?
Why is Amarone so full-bodied, and what is recioto?
Which glass is best to use?
How long can you keep a bottle?
Buy Valpolicella
Want the bottle delivered right away? Order Valpolicella online from Gall & Gall. Gall & Gall has 17.
Terre di Verona Valpolicella
Zonin Valpolicella Classico
Cantina di Verona Valpolicella Ripasso
Prices as of November 6, 2026, as reported by Gall & Gall. You can see the current price and availability at Gall & Gall. Glazen.nl receives a small commission if you buy something through these links; you pay nothing extra. No 18, no alcohol.
