This module is specific to the Valpolicella wine labelling rules and the legal aspects related to them. It is also tackled the rules on Designations of Origin, with particular reference to the discipline of the trademarks and intellectual property, to better understand the nature and the extent of the protection measures that fall within the activities of the Consortia.

Starting from the definition of “production regulations " as the purpose and fundamental tool of the quality of an agri-food product, the characteristics of the regulations of Valpolicella wines are declined: how they are structured, what they regulate and how they are applied.

The Valpolicella wine markets around the world are explored here, given their strong propensity to export and their optimal segmentation to cover different price ranges, positioning and prestige; this with particular attention to the trends of recent years and the short-to medium-term prospects.

The terroir is a fundamental element for the characterization of each wine: Valpolicella presents unique pedo-climatic elements that are described in this module in depth also using important scientific research conducted in recent decades, also in view of ongoing climate change. The main grape varieties used in Valpolicella are also treated, their agronomic characteristics and their contribution to the blend.

Winemaking peculiarities and compositional characteristics. The greatest peculiarity of Valpolicella vinicola is undoubtedly represented by the ancient and very particular oenological techniques that allow to obtain the unique wines that the whole world appreciates.
These techniques are explained here in depth, with interesting focus on the biochemical dynamics of the drying process, on the technique of ripasso, and on the long fermentations and refinements that lead to the structure and elegance of these great reds.