Valpolicella (val-polla-chellah) is an Italian wine region that covers 95 square miles across the western part of the Veneto region.

There are four primary styles of Valpolicella. In the order from least to most intensity they are: Valpolicella, Valpolicella Ripasso, Amarone della Valpolicella and Recioto della Valpolicella. These wines are all made with the same grapes (Corvina, Corvinone, Rondinella and Molinara) but the wine-making techniques is what differentiates them.

So, here’s a brief overview of each style.

Valpolicella - This wine is fresh and fruity and the lightest style. It typically has bright aromas and sour cherry flavor that is so typical of many northern Italian red wines. It should be slightly chilled and enjoyed with lighter fare or simply as a refreshing fruity wine on a warm afternoon. Wines labelled as Valpolicella Classico come from the original Valpolicella zone. To be labelled as Valpolicella Superiore, the wine must be aged a minimum of one year in wood and have a minimum alcohol level of 12%

Ripasso - This style is just a bigger version of Valpolicella. It gains it added flavor because it is produced using the Ripasso method of wine making. It starts with the basics used in making the Valpolicella wine, but adds a second fermentation that takes advantage of the pomace - the leftover grape skins that remain after the grapes are pressed for the Amarone and Recioto styles that are described below. By doing this second fermentation with the dried pomace, this style of wine has raisin-like notes that give it a fuller, richer flavor.

Amarone - Amarone may translate to “big bitter” but don’t let that fool you. This style has concentrated flavors of dark fruit and raisins. This is achieved by drying the grapes on mats, racks (see photo) or hanging them from rafters for extended periods (weeks or months) after harvest. Known as the appassimento process, the dried fruit concentrates the flavors and sugars. The result is a wine with big flavor and alcohol levels that can reach up to 17% ABV.

Recioto - This is a dessert wine made from dried grapes. Similar to the process for used for Amarone, this fruit is dried for up to 200 days. This further concentrates the flavors and sugars. The dried grapes are then used to produce this wine but the fermentation is halted before all of the sugar is converted to alcohol. This results in a very sweet wine that still retains its natural acidity.