The most ancient traces of grapevine cultivation in Valpolicella date back to the fifth century B.C. In Valpolicella grapevines are cultivated at an altitude that ranges from 110 meters up to 480 meters above sea level.
The typical hilly setting is the terracing method done with characteristics dry walls (called “marogne”). The most common types of growing are the double and single bower. Nearly all the vineyards of the area are of the varieties Corvina (16%), Corvinone (26%), Rondinella (49%) and Molinara (9%). The following wines are produced in the Valpolicella region: “Valpolicella”, “Recioto della Valpolicella” and “Amarone della Valpolicella.”
The Recioto and the Amarone, “passito” wines made from dried grapes, are produced according to a method known since ancient times that requires withering of the grapes on grids. At present the Amarone and Recioto della Valpolicella wines are “unique” on the national wine front, and highlight the capability of man to intervene technologically on a product in order to refine the product’s peculiar character.
We are few minutes from a wide number of producers, from the most famous, like Quintarelli, Allegrini, Bertani and Masi, to the emergent ones, Zymè, Vigna '800, Accordini and many others.