Valpolicella DOC

Region: Veneto

History: Established as a DOC in 1968; subtypes Recioto della Valpolicella and Amarone della Valpolicella became DOCGs and Valpolicella Ripasso a DOC in 2010
Vineyard Area: 7,435 ha / 18,400 acres (2014, C) total for all four Valpolicella DOPs
Production: 166,500 hl (2012, C)
Principal Red Grape Varieties: Corvina
Styles and Wine Composition: 

RED WINES

• Rosso (Rd): 45–95% Corvina and/or Corvinone (proportion of Corvina must equal or exceed that of Corvinone); 5–30% Rondinella; maximum 25% OARG (of which no single variety can exceed 10% and all aromatic varieties combined cannot exceed 10%)
• Superiore (Rosso)

Subzones:

• Classico
• Valpantena

Significant Production Rules: 

• Minimum alcohol level: 11.0% for Rosso; 12.0% for Superiore
• Residual sugar: Maximum 0.4% potential alcohol (approx. 7 g/l or 0.7% residual sugar)
• Aging: For Superiore, minimum 1 year (ERD = January 1, V+2)