Valpolicella Superiore Wine

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Valpolicella Superiore is a status given to Valpolicella wines of a certain age produced within its Classico zone in the Veneto, Italy. The wines within Classico, which refers to both its original production area and highest quality vineyards, are subject to more extensive yield restrictions with a higher focus on quality.

Valpolicella is produced from the trifecta of Corvina, Molinara and Rondinella grapes, sometimes with very small percentages of Barbera, Negrara Trentina, Rossignola and/or Sangiovese. Valpolicella Classico Superiore must be aged 14 months prior to release. 
 
For more information on Valpolicella history and production, please see Valpolicella.
 
– Description from Amanda Schuster

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Popular wines made in Valpolicella Superiore under $20

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Varietals Produced in Valpolicella Superiore View all

  • Molinara

    Breppion Scavolegno, Breppion Scuro, Breppon, Molinara Ciara, Molinara Rada, Pola, Rossanella, Rossanella Gentile, Ro...

  • Rondinella

    History of the grape: There are 6th century written documents by Cassiodoro, a magistrate of Visigoth King Theodorus,...

  • Sangiovese

    Prounounced “San-joh-vay-say,” this Italian wine varietal is Tuscany’s #1 red wine grape. It’s the pistol of Central ...

  • Corvina

    History of the grape: There are 6th century written documents by Cassiodoro, a magistrate of Visigoth King Theodorus,...

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Valpolicella Superiore on Snooth

  • Tommasi Viticoltori Valpolicella Classico Superiore Rafael 2011

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    No written review

    Wine review by mark


  • Bussola Valpolicella Classico Superiore Tb 2008

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    Incense, mineral, black fruit skin, greet the nose, full, deep and precise, rich, a bit leathery, deep with fresh red and dried raisin and prune fruits. theres a hint of wood here and a suggestion of evolution as well. This is superbly aromatic in the mouth, big black fruit on the palate all laced with medicinal, and licorice notes leading to a ... Read More

    Wine review by Gregory Dal Piaz


  • Bussola Valpolicella Classico Superiore Tb 2008

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    No written review

    Wine review by mark


  • Zenato Valpolicella Superiore Ripasso 2010

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    Smoky, a bit of awkward oak, needs to integrate on the intense licorice, smoked meat, and black fruit scented nose. Juicy, big and mouth filling, if a bit edgy on the palate. This has a nice mineral base lurking under masses of dark fruit, jammy blackberry fruit on entry, then a bit denser. This has a nice modest structure and holds its alcohol... Read More

    Wine review by Gregory Dal Piaz


  • Zenato Valpolicella Superiore Ripasso 2010

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    No written review

    Wine review by mark


  • A ridiculous number of trigger pullworthies in this new offering, many in their ... ... Forno, Romano 1995 Valpolicella Superiore   |  11 in stock  |  $89.99 Damoy 1998 Chambertin Clos de Beze Grand Cru  |  6 in stock  |  $89.99 Damoy 1998 Chambertin Grand Cru   |  6 in stock  |  $89.99 d'Arenberg 1999 McClaren Vale Grenach the Custodian  |  5... Read More

    Forum post in the topic What have you bought lately?


  • To add to GDP, Valpolicella is not placed in oak barrels from what I have read.  Either way all three Valpolicella's are excellent.  Classico, Ripsso Superiore, or the King "Amarone is a fantiasitc addition to anyone's collection.  Read More

    Forum post in the topic Valpolicella Ca' Fiui Corte...


  • Bixio Valpolicella Classico Superiore Ripasso 2005

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    No written review

    Wine review by wojtekidd


  • Le Ragose Corvina Blend Amarone Della Valpolicella 2006

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    The gorgeous nose, shows off brilliant aromas of sweet herbs, complex middle eastern spice, dried herb stem, and rose stems. Elegant and wide open in the mouth, there are lovely red fruit flavors here, redolent of raspberry juice, then tobacco, bitter wild cherries, and a little cinnamon add engaging complexity. Fine ripe tannins keep this livel... Read More

    Wine review by Gregory Dal Piaz


  • Le Ragose Corvina Blend Amarone Della Valpolicella 2006

    Snoothrank:

    No written review

    Wine review by mark


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