Valpolicella DOC

Valpolicella DOC occupies the piedmont belt north of Verona, extending across valleys and foothills between Lake Garda and the Lessini Mountains. The historic Classico sector lies in the western valleys, Valpantena forms another named sector, and the wider DOC reaches farther east.

Corvina is the central grape, commonly joined by Corvinone, Rondinella, and other permitted varieties. Standard Valpolicella is fermented from fresh grapes and should remain distinct from Amarone della Valpolicella and Recioto della Valpolicella, separate DOCGs based on dried grapes. Ripasso is a regulated Valpolicella type involving contact with Amarone or Recioto pomace.

Lake Garda, valley orientation, elevation, and mountain airflow moderate the warm continental setting unevenly. Vineyards range from lower valley floors and rolling terrain to cooler hillside sites.

Limestone and marl are widespread, while volcanic rocks, clay, gravel, and alluvial deposits occur in different valleys. This diversity makes commune, valley, vineyard, and producer links important. Valpolicella typically emphasizes fresh red fruit, herbs, acidity, and moderate tannin; Superiore and Ripasso introduce different concentration and aging requirements. The graph should model DOC, geographic term, wine type, grape-drying method, producer, and wine separately, preventing familiar commercial terms from becoming inaccurate geographic synonyms. This also supports clean links to related DOCGs.