THE RED WINES OF VERONA: instructions for use

THE RED WINES OF VERONA: instructions for use

Verona is known all over the world for its great wines. There are many guides that help the consumer and, as often happens, too much information create confusion.

Here we want to focus some information which seem useful to plan your WINE TOUR and that will help you in the cellar tastings.

Amarone, Recioto and Valpolicella are all red wines produced with the same blend of grapes.


The first characteristic of our wines is right here:

“While other big Italian reds are a result of a single grape variety, these big reds Veronese are the combination of large grapes that are skillfully combined by the winemaker!”

In a WINE TOUR you will not only appreciate the TERRITORY, but also the specific choices of the winemaker. So, more than any other Italian region, in Verona you will test:


the CORVINA grape gives STRUCTURE to the wine


the RONDINELLA grape gives SUGARS and BUQUET

the MOLINARA grapes gives ACIDITY

the OSELETA grapes enforce STRUCTURE and add olfactory richness




All of these grapes come from NATIVE VINES, or ORIGIN OF OUR LAND, not transplanted from other areas!


The advantage of having different grapes is to reduce the effect in the vintage wine that will be produced.

Now other tips in order to better read the TAG of a wine. These rules apply to our wines as well as other Italian areas.

Relatively to the AREA for the production of Valpolicella, it exists a well-defined production area called CLASSICAL. So when next to the name of the wine you read “CLASSICO“, it means that it was produced in very specific geographical area. Below the area considered CLASSICO.





On the label can be found “SUPERIORE” statement. Valpolicella wines add the appellation “superior” when the aging in oak barrels is done for a minimum of 12 months starting on 1 January following the harvest and the alcohol must be higher than 12%.



Another frequent remark that is on the label is “RIPASSO”, which indicates a particular production process where the wine is “re-fermented” precisely in the Amarone pomace, as well as to ensure the wine a more structure and strength!

With these little notions you have the tools to explore the major reds of Verona and to read every label.



Good wine tour!