The wines of Valpolicella dance across the tongue with the same lift and loveliness as the name itself. Ideal with humble pastas as well as lighter red meats and game birds, it is well-suited to the table. As the more modest bottling of the Valpolicella region, it is largely (and unfairly) overlooked among Italian reds these days.
Valpolicella is the so-called “everyday” red wine of the eponymous production zone that is situated just north of the city of Verona, and extends west and east of the city. Other reds here include the iconic Amarone della Valpolicella as well as Ripasso, a wine made via a method of refermentation and remaceration, in which a Valpolicella is “repassed” over the skins of grapes used for Amarone.
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