Valpolicella DOP is a red wine produced in the Valpolicella district of Italy’s Veneto region. The Valpolicella production zone is situated just north of the city of Verona, with the district covering a wide area, running from west to east.

Valpolicella is produced from local red varieties such as Corvina and Rondinella, while other varieties such as Corvinone, Molinara and Dindarella, are permitted in small quantities. A typical Valpolicella is a medium-bodied red with moderate tannins, good acidity and delicate notes of wood. Generally, a Valpolicella is best consumed within 3-5 years of the vintage, although a few of the best examples drink well at ten years of age. This is best paired with pastas with meat sauces, lighter game or lighter red meats. (Wine/Appellations)