Valpolicella is the production area of some of Italy's most renowned wines: Valpolicella Doc, lively and fresh, Valpolicella Superiore, aged for at least a year, and Ripasso, obtained by re-fermenting Valpolicella wine on dried marc.

Then there is Amarone, the most popular with its dry, austere and vigorous flavour, and the sweet Recioto, with its full and sweetish taste. The grapes used are mainly Corvina and Rondinella to which Molinara and Corvinone can be added.