Discover the vineyards, cellars, and ancient hills of Italy's most seductive wine region — and plan your perfect journey.
Nestled between Lake Garda and the Dolomites, Valpolicella is one of Italy's most storied wine regions. Its hillsides vary considerably from east to west — volcanic basalt in the Classico zone, chalky limestone further east, alluvial clay on the valley floor — producing wines of very different character even within a short drive.
Here, the ancient tradition of appassimento — drying grapes on wooden racks through the winter months — transforms an ordinary harvest into extraordinary Amarone. A ritual as much as a technique. A philosophy of patience.
"Amarone is not just a wine. It is a philosophy — patience, transformation, the alchemy of time."
— Sandro Boscaini, Masi Agricola
Hand-selected experiences bookable via GetYourGuide and Viator. See all tours →
All Corvina-based, shaped by hillsides and soils that vary considerably across the zone. Full guide →
Dried grapes, near-dry fermentation, minimum two years in oak. Intense, structured, built for decades in the cellar. The benchmark wine of the region.
Read more →Re-fermented on Amarone's spent skins. The elegant bridge between everyday drinking and special occasion — rich, velvety, and endlessly generous.
Read more →Light, floral, utterly honest. The wine winemakers drink with their own lunch. Look for Superiore on the label for more structure and age-worthiness.
Read more →Sweet, intense, dark as a winter evening. Same appassimento as Amarone, but fermentation is halted before sugar converts. Exceptional with dark chocolate.
Read more →September–October is the most dramatic: harvest fills the drying lofts and the valley fills with the scent of fermenting wine. April–June offers lush, green hills and unhurried estates. Avoid mid-August — many small producers close for holiday.
Amarone is made entirely from dried grapes (appassimento), fermented dry over 30–50 days. Ripasso re-ferments Valpolicella on Amarone's spent skins — gaining body at a fraction of the price. Full guide →
The hills begin 15 minutes northwest of Verona by car. No reliable direct bus serves the Classico zone, so a rental car or guided tour is strongly recommended. Fly into Verona VRN or Venice VCE — both under an hour away.
Group tastings start around €30–50 per person. Private half-day tours run €80–150. A full-day private cellar experience with lunch costs €150–250. All tours on this site are bookable instantly via GetYourGuide and Viator.
Classico starts around €8–15 at the estate. Ripasso: €15–30. Amarone typically runs €35–100, with prestigious single-vineyard bottles exceeding €150. Buying direct at the cantina saves 20–30% versus retail.
Masi Agricola (historic, excellent guided tours), Allegrini (modern approach, beautiful estate), Bertani (19th-century cellars), Quintarelli (cult producer, by appointment), and Corte Sant'Alda (biodynamic, stunning hillside setting).
Same grapes, same hills, radically different wines. A complete guide to appassimento, fermentation differences, how to taste them, and when to open which bottle.
Read guide →October harvest or spring green hills? The answer depends entirely on what you're looking for. A month-by-month guide covering crowds, estate hours, and what not to miss.
Read guide →Day one in the Classico zone, day two at the iconic estates. Where to eat, what to taste, and the one cellar you absolutely cannot leave the valley without visiting.
Read guide →Valpolicella lies northwest of Verona in the Veneto. The Classico zone — original and historic — covers the hills of Sant'Ambrogio, San Pietro in Cariano, and Fumane. Fly into Verona VRN or Venice VCE, both under an hour by car.
Book your wine tour now — secure your spot before harvest season fills up.
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