Several are the hypothesis and interpretations of the name Valpolicella. But whether it comes from the greek “Policella” that is “land of many fruits” or from “policellae” land of the many wine cellars, it is anyhow a beautiful valley, rich of traditions where wine is the main protagonist of every table.


The kinds of soil in Valpolicella vary highly in the different areas, giving different sensory characteristics to each wine. Our vineyards are in the village of Fumane, historic heart of Valpolicella, at an height from approximately 250 to 400 metres above sea level.
During clear sky days, one can admire the breathtaking panoramas breathing the “crisp” air coming from Garda Lake. This is moderately loose-packed soil with high components of gray and oceanic limestones and basaltic tuff that “give birth” to wine of the highest quality.
Characteristic of this valley are the “marogne”: terracing little dry stone walls that gather heat from the sun bringing warmth to the roots.

The grapes of the local tradition are really numerous. For our wines we have decided to follow tradition: Corvina, rich in anthocyanins and therefore generous in colour and with great ability to adapt to drying; Rondinella, highly resistant to critical climatic variations and Molinara, given up by most for its drying difficulties, but unavoidable if one wishes to strictly follow the tradition.

Grapes Ripening
Harvesting starts normally at the beginning of october when the grapes reach the right ripening, to end within the following 20 days.


For Valpolicella Classico, fermentation takes place very slowly and for at least 20 days, always in contact with grape skins, to obtain its magnificent ruby red colour and delicious scent of cherry and raspberry.
The Valpolicella Ribasso uses the marc of Amarone as a base for a rifermentation of Valpolicella Classico. Winter’s low temperatures slow down fermentation, allowing the maximum extraction of scents and aromas. Afterwards, a year of rest in a big oak barrel (tonneau), to soften and give equilibrium. The result is a fresh and intense wine with scents of blackberry jam and tobacco.
The drying up of the grapes for Amarone lasts approximately 100/120 days, based on the season’s climate. After pressing and at least one month fermentation, the wine is put in large oak barrels (tonneau) for at least two years. After the bottling some more rest, to then be ready for consumption. Its enveloping scent and velvety body however reward for all the time one had to wait.

The scent and flavour of Valpolicella are strongly present in every glass of these wines. Cherries, more and less ripened blackberries and hints of tobacco represent the style and tradition of this land. They go perfectly with dishes of meat and game.