THE WINES


In the last years, the Valpolicella appellation has been able to go through both structural and market changes increasing its international prestige. A great part of its success is linked to its history, strongly connected to its indigenous grape varieties, like Corvina, Corvinone, Rondinella and other local varieties, which give a unique mark to the wine styles: Valpolicella DOC, Valpolicella Ripasso DOC, Amarone della Valpolicella DOCG and Recioto della Valpolicella DOCG.

Valpolicella
DOC


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Valpolicella Ripasso
DOC


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Amarone
della Valpolicella
DOCG


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Recioto
della Valpolicella
DOCG


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WHAT THE LABEL MUST CONTAIN


  • Name of the product followed by the expression “Protected designation of origin” or, in lieu, the traditional terms DOC/DOCG (in full)
  • The alcoholic strength by volume
  • Origin and provenance
  • Bottler name, or the name of producer or vendor in case of sparkling wine (including aerated sparkling wine, quality sparkling wine or quality aromatic sparkling wine). In substitution of the bottler name it’s possible to use the code assigned by the ICQRF body (Ispettorato Centrale della tutela della qualità e della repressione frodi dei prodotti agroalimentari), with the IT extension.
  • Indication of sugar content in the case of sparkling wine, aerated sparkling wine, quality sparkling wine or quality aromatic sparkling wine.
  • The vintage year of the grapes
  • Indication of the presence of allergens
  • Lot
  • Net content
  • Name of importer in the case of imported wines


TRACEABILITY:

Trace the wine you bought.

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APPASSIMENTO - TRADITION BEHIND SUCCESS


The uniqueness of the most prestigious wines of Valpolicella comes from the traditional technique of Appassimento.

The selection in the vineyard is very accurate. Once harvested, the grapes are carefully laid on the traditional “Arele” (racks used for the breeding of silkworms) or in modern crates and placed in the so-called “fruttai”, well-aired rooms suitable for assuring the perfect conservation of the bunches. 

The bunches remain in fruttaio for about three months. In this important, delicate phase, grapes lose between 30% and 50% of their weight and a series of complex transformations occurs, producing the aromas and all those elements which make unique the great red wines of this area.

THE VARIETIES

The grape varieties of the area.


SEE THE NATIONAL REGISTRY OF GRAPE VARIETIES, FROM THE MIPAAF (Ministry of Agricultural Food and Forestry Policies)

CORVINA

The backbone of the blends! It confers structure, aromas and softness to the wines.

COLOUR:
AROMAS:
TANNINS:
STRUCTURE:
ACIDITY:
BLEND:
45%

95%


CORVINONE

Characterised by scents of black cherry and spice. It confers aroma complexity and structure to the wines.

COLOUR:
AROMAS:
TANNINS:
STRUCTURE:
ACIDITY:
BLEND:
45%

95%



RONDINELLA

The strongest against diseases and adverse weather. It gives colour and sapidity to the blends.

COLOUR:
AROMAS:
TANNINS:
SAPIDITY:
ACIDITY:
BLEND:
5%

30%


MOLINARA

Indigenous variety very pale in colour. It gives loads of freshness and sapidity to the blends.

COLOUR:
AROMAS:
TANNINS:
SAPIDITY:
ACIDITY:
BLEND:
0%

10%


OTHER VARIETIES


OSELETA

  • CONSTANT PRODUCTION
  • SMALL SIZE AND COMPACT BUNCHES
  • QUITE TARDIVE BUDDING
  • SUITABLE FOR DRYING, ADDING COLOR AND STRUCTURE


CROATINA

  • FREQUENTLY GUYOT-TRAINED
  • PREFERS DEEP, CLAYEY AND LIMY SOILS
  • GIVES HINTS OF RED FRUITS AND VIOLET, WITH SPICY AND BALSAMIC SENSATIONS


DINDARELLA

  • THE PRODUCTION IS GOOD AND STABLE
  • LONG PRUNING
  • EXCELLENT RESISTANCE
  • EXCELLENTLY LENT TO THE WITHERING


SPIGAMONTI

  • EARLY PHENOLOGICAL PHASES
  • STALK PECULIARLY RED
  • VERY HIGH ANTHOCYANINS CONTENT
  • IMPROVE COLOR AND BODY


THE TRAINING SYSTEMS


PERGOLA


Vines are traditionally pergola-trained, according to the typical “pergola Veronese” system. It has been present in the area for more than 2,000 years. It’s appreciated because the canopy protects the clusters from the sun, while the height avoids the moisture and frost damage encouraging temperature fluctuation.

SHARE:
75%

GUYOT


The guyot system was introduced into Valpolicella almost 150 years ago. It has been modified over the years to meet the needs of the indigenous varieties. For instance, in contrast to the standard, the fruit-cane is trained higher than usual.

SHARE:
25%

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