This is probably one of the oldest estate, not only in Valpolicella, but probably in the world. It has been owned by the same family since 1353 and it produces wine ever since.
The estate is built around the original XIV Century building. Through the centuries a Renaissance villa, a beautiful Italian style garden, side buildings with courtyards and a green house were built. The property is surrounded by 250 acres of vineyards enclosed by a low stone wall.
Traditional grape varietals are grown: Corvina, Rondinella, Molinara and few pevines of Oseletta, an olmost estinct grape varietal that has been recently re-introduced because of its properties that helps to give more structure and elegant tannins to Amarone and other Valpolicella wines. In the estate it is also grown a small amount of Garganega, the typical white grape varietal used especially in the eastern side of Verona territory for the production of Soave wines.
The drying of grapes for the Amarone is done in a completely natural way, still using traditional river reeds racks lined up in the lofts of a side wing building.
Wine ages in Slavonian oak barrels of 600 liters. This winery is one of the few that is also using cherry wood barrels for the aging of the Amarone as they did in the past in Valpolicella. Today wine is Valpolicella main product but in the past cherries too were a quite important product. Cherry trees are still part of the landscape. Cherry wood was widely used in the past to make barrels for the aging of the Amarone. Cherry wood is a slightly aromatic material that enhance the typical fruity flavours of Corvina grape varietal, the most important grape in the production of the Amarone. Valpolicella Superiore and Amarone are aged for a certain amount of time in oak and then in cherry wood barrels. Being more porous than oak, cherry wood cannot be used to age wine for long periods of time.
The production of this winery is constituted by typical Valpolicella wines: Valpolicella Classico, Valpolicella Superiore Ripasso, Amarone and Recioto. Instead of Ripasso technique, Valpolicella Superiore is made with a double fermentation process. At the end of harvest, 70% of the grapes selected for the Valpolicella Superiore is crushed and fermented while 30% is left to dry for 30 days. At the end of this period dried grapes are crushed and added to the earlier made wine so that a second fermentation occurs. The result is a wine richer in alcohol color, flavours, body and structure.
In their wine selection there is also a white wine made with Garganega grapes.
In their wine shop it is always possible for guests and wine lovers to have informal tours and wine tastings. In depth tours must be booked with a few days notice. The full tour includes a relaxing walk through the vineyards, a visit of the drying lofts (from October until January there will be the drying grapes) and the cellar with the oak and the cherry wood barrels. At the end of the tour there will be a tasting of a selection of the most representative wines.
In the estate there are also 8 apartments and rooms that can be used for tastings sessions, cooking classes, meetings or events. They provide an elegant location for both leisure and business activities. The aprtments are fully furnished with elegant country house furniture and equipped with modern facilities. It could be a chance for wine and countryside lovers to spend few days in the Valpolicella.
This cenuries old winery in Valpolicella is suitable both for individual tourists and for organized groups.
This historical and traditional estate together with a small, family run winery and a big innovative and sophisticated winery, can become the perfect combination for a private winery tour that will let you experience different wine making styles of Amarone and Valpolicella.