The Valpolicella DOC zone is striking, extending along the entire northwestern arc of the province of Verona. For centuries, this area has been wholly dedicated to viticulture: where uniquely characteristic reds in their variants Valpolicella, Valpolicella Superiore and Ripasso, Amarone and Recioto are created. Valpolicella may be labeled “Classico” when it comes from the historic zone, covering just five districts versus nineteen of the generic Valpolicella. When aged a minimum of one year and with minimum 11% natural alcohol by volume, it may be labeled “Superiore.” And when refermented with the marc of Amarone and/or Recioto for even greater weight and complexity, it may be labeled “Ripasso.” Finally, we have Amarone della Valpolicella DOCG – also possible in the “Classico” variant – and Recioto della Valpolicella DOCG. These wines are normally all blends of the native Corvina Veronese (40%-80%) and Rondinella (5%-30%), generally with a minor percentage of Molinara and/or other red varieties from this area. In the case of Recioto and Amarone, grapes must be selected in the vineyard with extreme care. The grapes for Amarone are first dried and must age a minimum of two years.