Wines produced in Valpolicella are diverse and they can vary from simple nouveau table wines, full-bodied red wines, soft dessert wines, to sparkling spumante.
The most commonly planted varieties in Valpolicella are: Corvina, Corvinone, Rondinella, Rossignola (Gropello), Dindarella, Negrara Trentina, Barbera, Sangiovese, Cabernet Sauvignon and Cabernet Franc.
The most simple Valpolicellas are light-bodied and are often drunk slightly chilled. They share several similarities with Beaujolais wines and are often praised for their sour cherry taste. Wines called Valpolicella Superiore must be aged in oak for a minimum of one year and have a minimum alcohol content of 12 percent.