The Valpolicella joined the official list of typical Italian products with the certification DOC (denomination of controlled origin) that was released May 14, 1991.
Being a DOC certification requires that the entire production process must be carried out in the region of Veneto.
The designation of origin Valpolicella is also for designation with references ClassicValpantena and Superior.
The production area of ​​the grapes used to produce wine Valpolicella DOC covers the area of ​​19 municipalities in the north of the Province of Verona.
The wine Valpolicella DOC, also with the specifications Classico, Superiore and Valpantena, when released for consumption must have the following characteristics:
– Color: red garnet with aging;
– Smell: vinous with pleasant aroma, delicate, characteristic, reminiscent sometimes bitter almonds;
– Taste: velvety, full-bodied, fruity, balanced;
– Minimum alcohol content 11%.
– Corvina Veronese (Cruina or Corvina) from 45% to 95%; It is nevertheless allowed in this context the presence of Corvinone the maximum extent of 50%, in replacement of an equal percentage of Corvina;
– Rondinella 5% to 30%;
– Can be used to produce these wines, up to a maximum total of 25% grapes from red grapes not aromatic, allowed for cultivation in the province of Verona.
Serving temperature: around 18 ° C – 20 ° C.
Serving suggestions: ideal with Asiago, Piave seasoned, Prosciutto Veneto, Soppressa Vicentina and white meat.


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