Pork in Valpolicella

Dry · Medium-bodied · Medium tannin · High acidity · Rustic · Easygoing

A Veronese IGT using partial ripasso over Amarone pomace adding richness to the Corvina-Rondinella blend, while a small Sangiovese component adds acidity. Approachable but complex mid-tier red from Allegrini.

Dry · Full-bodied · Medium tannin · Medium acidity · Rustic · Savoury

Ruby red with garnet reflections, vinous and intense on the nose and decisive, dry and soft in the mouth, from silty and clay soils inside the Valpolicella Classica zone.

Dry · Full-bodied · Medium tannin · Medium acidity · Bold · Rustic

Deep ruby red with garnet reflections, intense and spiced on the nose and dry and soft in the mouth, made from both indigenous and non-indigenous varieties in the estate's vineyards.

Dry · Full-bodied · Medium tannin · High acidity · Fruity · Savoury

Brilliant ruby, with red plum, marzipan and exotic flowers over a light saline shade, then juicy and enveloping with marked acidity that keeps the red fruit and spice intact, closing on the purity of the fruit.

Dry · Full-bodied · Medium tannin · Medium acidity · Savoury · Bold

Intense ruby red with garnet reflections, with the typical cherry and small red fruit scents alongside redcurrant conserve, well married to pleasant spiced notes from the wood ageing, and a soft palate balanced between freshness and tannic weave.

Dry · Full-bodied · Medium tannin · Medium acidity · Bold · Rustic

Made by refermenting the Valpolicella Classico on Amarone skins still wet with wine, a red of strong, decisive character with an intense bouquet of cherry, plum and conserve and notable staying power.

Dry · Medium-bodied · Medium tannin · High acidity · Funky · Rustic

Soraigo shows what biodynamic Valpolicella Classico tastes like with minimal intervention: earthy, mineral, tart cherry with clay soil expressiveness and a savoury, food-friendly character that makes it a superb natural-wine discovery.

Dry · Full-bodied · Medium tannin · Medium acidity · Savoury · Bold

The second of Costa Arente's three Valpantena expressions, first made in 2016, combining the estate's traditional harvesting with modern cellar technique.

Dry · Full-bodied · Medium tannin · High acidity · Savoury · Rustic

Completely dry in the Cà la Bionda style, with freshness and elegance accompanying a large structure built by refermenting the young wine on skins still rich in colour, aroma and sugar.

Dry · Full-bodied · Medium tannin · High acidity · Savoury · Refreshing

Ruby red with garnet and orange reflections, floral on the nose with evident ripe fruit that stays fresh, and a vertical palate playing on acid and saline notes with an excellent balance between minerality and a tannin that closes dry and persistent.

Dry · Full-bodied · Medium tannin · Medium acidity · Savoury · Rustic

A dry red from partly dried grapes, soft pressed and destemmed, fermented at 24 to 27 degrees with fifteen days of maceration and three hand punch-downs a day.

Dry · Full-bodied · Medium tannin · Medium acidity · Rustic · Savoury

A dry red held in steel until February, then passed over the Amarone pomace for fifteen days at fifteen degrees before two full years in cask.

Dry · Medium-bodied · Medium tannin · High acidity · Rustic · Savoury

Quintarelli's entry-level Valpolicella is already a lesson in traditional winemaking: high-acid, savoury cherry fruit with dried-herb complexity and three years in large oak adding gentle structure.

Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic · Savoury

Garnet red with scents of cherry and dried fruit, a medium-bodied wine of good longevity drawn from a single 3.5 hectare cru planted with a mix of old and new Veronese varieties.

Dry · Full-bodied · Firm tannin · High acidity · Rustic · Bold

Le Salette's estate Amarone Classico, from the high-altitude Fumane vineyards farmed by Monica Scamperle, shows the distinctive freshness and orange-peel note that characterise the estate's high-elevation fruit; a more approachable entry to the Le Salette style than the Pergole Vece.

Dry · Light-bodied · Low tannin · Medium acidity · Easygoing · Refreshing

The estate calls it a fresh, fruity, food-friendly wine, a blend of the indigenous grapes that reflects the terroir it takes its name from.

Dry · Full-bodied · Medium tannin · Medium acidity · Rustic · Savoury

The Squarano estate's Ripasso, from the same Corvina and Corvinone base as its Superiore, made by the traditional Valpolicella refermentation and aged in the family's historic cellars.

Dry · Medium-bodied · Medium tannin · High acidity · Rustic · Easygoing

The Capitel dei Nicalo is Tedeschi's Valpolicella Superiore partially ripassoed over dried skins, offering accessible Corvina cherry fruit with tobacco structure and good food-pairing versatility.

Dry · Medium-bodied · Medium tannin · High acidity · Rustic · Easygoing

Tommasi's Ripasso offers the hallmark refermentation complexity over dried Amarone skins in a well-structured, cherry-tobacco dominated medium red that is one of the zone's best-value offerings in the Ripasso DOC.

Dry · Medium-bodied · Medium tannin · High acidity · Easygoing · Savoury

Selected from the best Valpolicella in the cellar, a wine in which freshness, fruit and soft notes from refinement blend together, which the estate says gives it great versatility.

Dry · Medium-bodied · Medium tannin · High acidity · Rustic · Funky

Valentina Cubi's organic Valpolicella Superiore shows the freshness of high-altitude Fumane fruit with earthy mineral character from organic farming; a genuinely characterful everyday Valpolicella with better-than-average expressiveness.

Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic · Savoury

A medium-structured red that carries the aromatic signature of its older brother the Amarone with a lighter touch, the result of refermenting the Valpolicella on Amarone skins.