Valpolicella wines are characterized by the use of local native varieties. The ampeloghrapic basis is mainly given by Corvina, Corvinone, Rondinella and other native varieties. Corvina is the most important variety in the Valpolicella blends, thank to its technological characteristics in the vinification process and phenolic properties, it gives the wine body and structure. At the moment of the vintage grapes have an average sugar concentration and variable acidity depending on the weather conditions during the harvesting season. According to the area where they are produced, the wines can have an average or low alcohol content, an interesting polyphenolic framework and a good structure. If Rondinella proves to be particularly important for the shades of colour it gives to the wine, Corvina and Corvinone, rich in polyphenols and tannins, express their best in the structure.
Wines with the "Valpolicella" controlled designation of origin must be produced with grapes coming from grapevines having, within the company, the following ampelographic composition:
Corvina Veronese (Cruina or Corvina) from 45% to 95%; the presence of Corvinone is nonetheless admitted to the maximum extent of 50%, in substitution of the same amount of Corvina; Rondinella from 5% to 30%; grapes coming from non-aromatic red-berried varieties recommended and authorized for the province of Verona can contribute to the production to the maximum extent of 15% in total, with a maximum limit of 10% for every single variety used.
The maximum grape yield permitted for the production of wines with the "Valpolicella" controlled designation of origin must not be more than 120 quintals per hectare of vineyard when in specialized cultivation.
From the vinification of these grapes we obtain Valpolicella wine. Its essential characteristics are: moderate alcohol content, medium-high total acidity with frequent presence of malic acid, light structure; it is an easy-drinking wine with low tannins, lively garnet colour shades, fragrant and fresh notes of flowers and sour cherry.
Valpolicella classico: the use of the term "classico" in addition to the controlled designation of origin "Valpolicella" is reserved for wine produced in the oldest original production area and vinified in that same area which comprises 5 municipalities: Sant'Ambrogio di Valpolicella, Fumane, San Pietro in Cariano, Marano and Negrar.
Valpolicella Superiore differs from Valpolicella in higher alcohol content, lower acidity, increased roundness, higher values of phenolic substances and extracts; according to the Production Specifications it must age for a year minimum.
"Superiore" is made from selected grapes grown in suitable locations and it ages for a year minimum thus obtaining its characteristic ruby-red colour with garnet shades; the nose is slightly ethereal and with hints of vanilla; the flavour is fine,, harmonious, dry and velvety.
Valpolicella of the harvest year is therefore a fine youthful ruby-red wine with a winy, light perfume with hints of nougat, cherry and rose; the palate is fresh, dry and rather soft, pleasantly tannic, bitter and lively. "Superiore" is made from selected grapes grown in suitable locations and it ages for a year minimum thus obtaining its characteristic ruby-red colour with garnet shades; the nose is slightly ethereal and with hints of vanilla; the flavour is fine, harmonious, dry and velvety.