Cantina del Castello - Soave, Veneto
Valpolicella Classico Superiore, D.O.C.
Valpolicella is typically made from three grape varietals: Corvina Veronese, Rondinella, and Molinara. Valpolicella Classico is made from grapes grown in the original Valpolicella production zone. Valpolicella Superiore is aged at least one year and has an alcohol content of at least 12 percent.
Winemaking in this region has existed since at least the time of the ancient Greeks. The name "Valpolicella" appeared in charters of the mid-12th century, combining two valleys previously thought of independently. Its etymology is unknown; it might derive from a Latin and Greek mixture for "Valley of Cellars." Today Valpolicella's economy is heavily based on wine production and the region is colloquially referred to as the "pearl of Verona". Seven comunes compose Valpolicella: Pescatina, San Pietro in Cariano, Negrar, Marano di Valpolicella, Fumane, Sant'Ambrogio di Valpolicella, and Sant'Anna d'Alfaedo. The Valpolicella production zone was enlarged to include regions of the surrounding plains when Valpolicella achieved DOC status in 1968.
The Valpolicella zone is bordered to the west by the Bardolino DOC, located along the banks of Garda Lake, which produces similar wines to basic Valpolicella using many of the same grapes. The historical "heart" of Valpolicella winemaking is in the Monti Lessini hills located northwest of the town of Verona. In 1968, the boundaries of the region were extended far eastward towards the DOC production zone of Soave and south to the plains of the northern bank of the Po river and its tributary the Adige.
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