Valpolicella Valpantena is wine made under the Valpolicella DOC of Veneto, north-eastern Italy, specifically from grapes grown in the Valpantena viticultural zone. The Valpantena is so called because of the notable Pantheon in the valley, in the village of Santa Maria in Stelle.
Valpolicella is one of Italy's most famous red-wine names, ranking alongside those of Chianti, Barolo and Brunello – if not in terms of quality, then certainly in terms of quantity. Only about a fifth of Valpolicella comes from the Valpantena zone, which was not covered by the Valpolicella name until the DOC was formalized and expanded in the late 1960s. Many authorities hold Valpolicella Valpantena wines in the same high regard as Valpolicella Classico.
There is a discernable quality difference between Valpolicella Valpantena and generic Valpolicella, a fact generally reflected in the wine prices. The reasons behind this relate to terroir and yields: the superior drainage, sunnier aspect and tighter production restrictions enjoyed by vineyards in the Valpantena lead to riper, healthier grapes with more complex tannic and phenolic profiles.
The grapes used to make all Valpolicella are Corvina, Rondinella and Molinara. Corvina is generally regarded as the finest of the three, and is certainly the most traditional; it is also the most widely used grape in Valpolicella Valpantena wines. Rondinella proved popular in the 1960s and 1970s because of its generous yields, while usage of pale, over-acidic, oxidation-prone Molinara has declined dramatically since its early surge.
As is the case for all Valpolicella, a Valpolicella Valpantena may claim the additional mention superiore if it achieves a minimum final alcohol level of 11% and is aged for one year prior to commercial release.
The Valpantena growing area and its title also apply to the Amarone della Valpolicella, Recioto della Valpolicella and Valpolicella Ripasso DOCs.
