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OUR PLACES
e t e e n o a e a n d V l p o l i c e l l a . . .
The Soave hills were formed during the Mesozoic era, when powerful volcanic eruptions led to the sea being replaced by hills. The basaltic soil, dark and rich in minerals, is perfect for producing exceptional white wines.
Grapes
Garganega is our sole grape variety, utilised in four distinct interpretations to create wines with unique and highly enjoyable sensory and olfactory characteristics that immediately identify the production region.
Grapes Ripening
To impart personality and style to our wines, we employ a distinctive technique known as double reasoned ripening. In early September, a portion of the vine shoots, laden with precious bunches, is cut and left in the vineyard for approximately a month, halting the ripening process while preserving acidity. For the remaining grapes, ripening continues, achieving the perfect sugar content for optimal alcohol levels. The implementation of this innovative technique results in a unique wine that enhances the characteristics of Soave.
Vinification
After the month required for double reasoned ripening, the grapes are hand-harvested and then vinified. Fermentation is very slow, lasting at least twenty days, followed by a maturation period of at least ten months in stainless steel tanks. The Vigna Vecia, on the other hand, undergoes a slow fermentation in oak barrels for a minimum of three months before being transferred to stainless steel tanks for an additional two years.
Flavours
The wines are fresh and sapid, featuring floral notes of peach blossom and fruity aromas of apple, pineapple, and peach, with a delightful aftertaste of bitter almond characteristic of Garganega. This wine pairs exceptionally well with both meat and fish.
h e L a n d o f S o a v e
a l p o l i c l l
There are several hypotheses and interpretations regarding the name Valpolicella. Whether it derives from the Greek “Policella,” meaning “land of many fruits,” or from “policellae,” referring to “land of many wine cellars,” it is nonetheless a beautiful valley, rich in traditions where wine is the main protagonist at every table.
Soil
The types of soil in Valpolicella vary significantly across different areas, imparting distinct sensory characteristics to each wine. Our vineyards are located in the village of Fumane, the historic heart of Valpolicella, at an altitude of approximately 250 to 400 metres above sea level. On clear days, one can admire breathtaking panoramas while breathing in the crisp air from Lake Garda. This moderately loose-packed soil contains high levels of grey and oceanic limestone, as well as basaltic tuff, which together “give birth” to wines of the highest quality. Characteristic of this valley are the “marogne”—small dry stone walls that create terraces, gathering heat from the sun and providing warmth to the roots.
Grapes
The local grape varieties are numerous. For our wines, we have chosen to adhere to tradition: Corvina, rich in anthocyanins and therefore generous in colour with a great ability to adapt to drying; Rondinella, which is highly resistant to climatic variations; and Molinara, often abandoned by many due to its drying difficulties, yet essential for those wishing to strictly follow tradition.
Grapes Ripening
Harvesting typically begins at the start of October when the grapes reach optimal ripeness and concludes within the following 20 days.
Vinification
For Valpolicella Classico, fermentation occurs very slowly over at least 20 days, always in contact with the grape skins, to achieve its magnificent ruby red colour and delightful aromas of cherry and raspberry. Valpolicella Ribasso uses the pomace from Amarone as a base for a second fermentation of Valpolicella Classico. The low temperatures of winter slow down fermentation, allowing for maximum extraction of scents and aromas. Following this, the wine rests for a year in large oak barrels (tonneaux) to soften and achieve balance. The result is a fresh and intense wine with notes of blackberry jam and tobacco. The drying process for the grapes used in Amarone lasts approximately 100 to 120 days, depending on the season’s climate. After pressing, and at least one month of fermentation, the wine is aged in large oak barrels (tonneaux) for a minimum of two years. After bottling, it rests further before being ready for consumption. Its enveloping aroma and velvety body reward those who have patiently awaited its arrival.
Flavours
The scent and flavour of Valpolicella are pronounced in every glass of these wines. Notes of cherries, both ripe and less ripe blackberries, and hints of tobacco characterise the style and tradition of this land. These wines pair perfectly with meat and game dishes.