The Valpolicella wine zone, in northeastern Italy’s Veneto region, produces some of Italy’s best-known red wines, using Corvina, Rondinella and Molinara grapes.

Wines bearing the Valpolicella DOC label are fresh and cherry-scented, with a slight hint of bitterness on the finish. These light-bodied red wines are nice companions for food that might be overpowered by heavier red wines, and they can be chilled slightly to enjoy in warm weather. More substantial Valpolicella Superiore wines are one point higher in alcohol and are aged for a minimum of one year. Those labeled Valpolicella Classico are generally acknowledged to be of highest quality; they come from a designated zone at the heart of the Valpolicella region, where the grapes grow on steeply terraced vineyards.

Keypoints

• 28 hectares of DOCG vineyards all with terraces, irrigation a drop and wells owned, all the vineyards are “young” (below 10 years) registered and registered with the AVEPA vineyard register.
• Cellar with aging area, tasting area
• private internal restaurant with the possibility of organizing events related to food and taste
• Vinification and bottling carried out by third parties
• Owned grape ripening area
• The brand has been active since 1823
• Stocks of different vintages to date, all preserved in oak barrels for a total of about 500,000 bottles; value of market around € 10 million.

Wine Productions

Produces Amarone Riserva, Amarone Classico, Ripasso, Valpolicella, Recioto, Rose, Lugana and more

Production Capacity

· Current production 280,000 bottles per year, expandable for a further 200,000 bottles approx.