The Valpolicella district is situated just north and west of the city of Verona in northern Italy's Veneto region. This is a red wine district, situated among low-lying hills that stretch across the east to west valley. There are several varieties that can be used in the production of a Valpolicella wine; Corvina, Corvinone and Rondinella must be included in the blend, while other grapes such as Molinara and Oseleta can also be incorporated. A standard Valpolicella is a medium-bodied red with moderate tannins, good acidity and plenty of spice; these are meant for early consumption with local pastas and cheeses as well as pork, chicken and lighter game. While Valpolicella is generally a humble wine, some artisan producers in the are select older vines and make special selection offerings that drink well for up to twenty years. The Valpolicella DOC zone is also home to more powerful red wines, such as Ripasso and Amarone della Valpolicella. These are made with the same grapes as an entry level Valpolicella, but their production method of drying grapes (known as appassimento) results in wines of greater intensity and aging potential. Look for a standard Valpolicella to cost somewhere around $14-$18 a bottle on American retail shelves. (Wine/Appellations)