Valpolicella
Overview
Type appellation — source: geographical-indication register (eAmbrosia / national registers); confidence: high
Country IT — source: geographical-indication register (eAmbrosia / national registers); confidence: high
GI designation PDO — source: geographical-indication register (eAmbrosia / national registers); confidence: high
GI file number PDO-IT-A0442 — source: geographical-indication register (eAmbrosia / national registers); confidence: high
Registered 1973-09-18 — source: geographical-indication register (eAmbrosia / national registers); confidence: high
Specification: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/395
Appellation Rules
Minimum aging: 12 months — source: disciplinare di produzione (MASAF), p. 7; confidence: high
verify ↗Production zone communes: Marano, Fumane, Negrar, S. Ambrogio, S. Pietro in Cariano, Dolcè, Verona, S. Martino Buon Albergo, Lavagno, Mezzane, Tregnago, Illasi, Colognnola ai Colli, Cazzano di Tramigna, Grezzana, Pescantina, Cerro Veronese, S. Mauro di Saline, Montecchia di Crosara — source: disciplinare di produzione (MASAF), p. 2; confidence: high
verify ↗Maximum yield: 12 tonnellate ad ettaro — source: disciplinare di produzione (MASAF), p. 6; confidence: high
verify ↗Minimum natural alcohol: 11% vol — source: disciplinare di produzione (MASAF), p. 8 (+1 more); confidence: high
verify ↗Permitted varieties: Red: Corvina Veronese (Cruina o Corvina) 45–95% (principal), Rondinella 5–30% (accessory); Other authorized varieties permitted, up to 25% — source: disciplinare di produzione (MASAF), p. 2; confidence: high
verify ↗
Wines in this region (322)
Producers with wines linked to this region:
Provenance & Sources
Registration metadata is drawn from the appellation's geographical-indication register (eAmbrosia and its underlying national instruments -- MASAF disciplinari, INAO cahiers des charges). Appellation rules, where shown, cite the exact document and page they were read from; see the EID contract for how to verify independently.