Other grape varieties

The production specifications of ValpolicelIa state that:

"The grapes corning from the following varieties can contribute to a maximum of 25% in total in the making of the above mentioned wines:

  • non aromatic red-berried varieties allowed to be cultivated in the province of Verona to the maximum extent of 15%, with a maximum limit of 10% for every single variety used;
  • red-berried Italian varieties which have been classified as native according to the provisions of law nr.82/06, art. 2, and are allowed to be cultivated in the Province of Verona, for the remaining total amount of 10%."

The list of authorised grape varieties for the Province of Verona is long but within the viticulture in Valpolicella we can easily find:

Typical Veronese variety, listed as compulsory in the blend of Valpolicella until the modifications of the production specifications occurred in 2003. Its name comes from the large amount of bloom covering the berries that seem covered by white flour, as if coming from inside an old mill. Appreciated for the mineral aroma it brings to the wine.

Old Veronese variety, also called "Pelara" for its very poor-looking bunch with only a few berries covering the grape-stalk. Appreciated in blends for its typical spicy notes.

Old Veronese variety which has been recently rediscovered. Characterized by very small berries and a very hard skin. If gives wine tannic structure and colour.

Varieties recently introduced in the Valpolicella blend, appreciated for their positive oenological characteristics which for some of them are colour and for others structure and peculiar notes to the nose.

  • Variety diffused in the whole of Veneto since ancient times, it is part of the Corbine group, also known as Corbinona or Corbinella. In the 4th volume of the Ampelographic Bulletin (1884–87) there is an evaluation of the diffusion in Italy of the varieties whose names come from the dark colour of their skins. In the chapter about Veneto it is written that: "Veneto. Black Corvia or Refosco is reported in Vicenza, Padova; Corbinella in Verona; Crovaja in Vicenza; Corbinone in Verona. There might be some similarities between Croà and Corbina of Verona. The wines obtained from Corbina and Crovino were presented in 1865 at the Fair in Turin, in Ferrara in 1875, in Vicenza in 1876, in Verona in 1876, at the Gianduja Fair in Torino in 1877. It can be said that Corbina, or Crovino, is among the best and most important grape varieties of Veneto, that they are located here and here they are to be studied";
  • Variety subject of our studies. It shows a moderate vigour and a non-high production, above all if cultivated in the hills. Suitable for long pruning;
  • Low susceptibility to the main cryptogams, Botrytis in particular;
  • Great olfactory impact, with hints of citrus and balsamic and flowery notes; to the taste it has very good structure and softness. Wine with high oenological potential, whose characteristics are suitable for long ageing wines like Amarone della Valpolicella;
  • High concentration of total tannins whose soft fraction is largely predominant on the astringent one; good polymerization index which results in stability and longevity of the polyphenols.
  • Native variety; the first hints of its cultivation in Valpolicella date back to 1824 by Pollini;
  • Variety with a good vigour and regular production. Low fertility basal buds; long pruning and expanded training systems (pergola) suit it better;
  • Good resistance to winter cold; sensitive to downy mildew, Botrytis, powdery mildew and acid rot;
  • It presents flowery and fruity notes with slight hints of pansy and blackberry; spicy, light herbaceous hints; to the taste it denotes a light astringency and a high acidity, due to the height of the vineyards and to its incomplete malolactic fermentation;
  • Limited content of polyphenols and total tannins; low tannic fraction which does not reveal a particular softness and astringency.
  • Variety to be found in a locality called Spigamonte (Negrar), in a vineyard located at 500 metres of altitude; pergola training system;
  • Variety subject of our studies; average vigour with a regular but not rich production;
  • It does not show any particular sensitiveness to pathogens;
  • To the nose intense flowery and spicy notes and dried fruits hints; its remarkable structure is appreciable to the taste, modulated by a very good tannic texture which gives body and high softness to the wine. These characteristics demonstrate above all the suitability of the grapes for drying and the longevity of the wine which is for this reason apt to produce Amarone della Valpolicella;
  • Great polyphenolic framework, with a noticeable percentage of antocyanins and a high quantity of total tannins; the latter are characterised by an outstanding softness and a good polymerization index that make them suitable for ageing.
  • In the past this variety was rather diffused, so that Cosmo (1964) reports that "it was cultivated in the Polesine and in the province of Verona as well as in other provinces of Veneto". In the Ampelographic Bulletin (1884–87, 4th volume) under the entry "Name of varieties cultivated in the province of Rovigo" we find Turchetta, enumerated in 23 municipalities of the province and Calma Turchetta, listed in 17 municipalities of the province. Before that, Pollini had pointed out V. Turchetta at number 52 in a record in which he reports the varieties found in the province of Verona on the basis of some observations made between 1818 and 1823. In the same province, in 1900, Perez seems to have mentioned Turchetta among the varieties of vines cultivated in the 9th area of the lower Veronese plain;
  • Being the subject of our studies, Turchetta is a variety with average vigour and good, but not rich, production; very suitable to short types of pruning;
  • It resists rather good downy mildew and other cryptogames; it is not easily rotten;
  • To the nose it expresses a good vinosity which reveals notes of raspberry and pepper; to the taste it is rather soft and of great elegance. The complexity of its elegant but not invasive organoleptic characteristics make it suitable to improve the typology of Valpolicella Classico and Superiore;
  • Good quantity of total tannins which have a high grade of polymerization, fairly good softness and low astringency.