The Valpolicella wine region, located in the Veneto region of northeastern Italy, produces some of Italy’s most famous red wines from the Corvina, Rondinella and Molinara grapes.

Wines with the Valpolicella DOC label are fresh and cherry-flavored, with a slightly bitter finish. These light-bodied reds are great accompaniments to foods that might be overwhelmed by heavier reds, and they can be chilled slightly to enjoy in warm weather. The more intense Valpolicella Superiore wines are 1 percent higher in alcohol and are aged for at least a year. Those labeled Valpolicella Classico are generally considered to be of the highest quality. They come from a designated area in the heart of the Valpolicella region, where the grapes are grown on steep terraces.

key point

• 28 hectares of DOCG vineyards all with terraces, irrigation and wells, all vineyards are “young” (under 10 years old)
• Register and register with the AVEPA Vineyard Registry.
• Wine cellar and aging area, wine tasting area Private in-house restaurant to organize events related to food and taste
• Brewing and bottling by third parties
• Own grape ripening area
• The brand has been active since 1823
• The inventory of different vintages so far, all kept in oak barrels, totals about 500,000 bottles; the market value is about 10 million euros.

wine production

Production of Amarone Riserva, Amarone Classico, Ripasso, Valpolicella, Recioto, Rose, Lugana, etc.

production capacity 

The current annual production is 280,000 bottles, which can be expanded to approximately 200,000 bottles.