The home of Recioto and Amarone della Valpolicella.
Valpolicella is one of Italy’s most prestigious wine-growing regions, nestled to the north of Verona between Lake Garda to the west — which shields the area from cold currents, ensuring mild winters and well-ventilated summers ideal for viticulture — and the Lessini Mountains to the north-east, which act as a natural barrier, shaping both the climate and the composition of the soils.
The significant temperature swings between day and night, combined with consistent air circulation, promote a slow and thorough ripening of the grapes, preserving their aromas, acidity and structure. At the same time, the soils — ranging from limestone to volcanic and alluvial — give rise to subtle distinctions, drawing out the full character of each individual vineyard.
It is precisely this combination of natural forces, together with generations of accumulated human knowledge, that makes Valpolicella such a singular place — one capable of producing wines recognised and admired the world over for their elegance and sense of identity.
Valpolicella Classica is the historic heart of the denomination, made up of five original villages: Sant’Ambrogio di Valpolicella, Fumane, Marano di Valpolicella, Negrar di Valpolicella and San Pietro in Cariano, where our winery is based.
Across this area we own several vineyards, both in hillside locations — where well-drained soils encourage concentration and complexity in the grapes — and on the valley floor, which brings freshness and balance to the wines.
Amarone della Valpolicella is one of the great red wines of Italy — a symbol of winemaking excellence in Valpolicella.
Its origins are rooted in a fascinating story: it grew out of the Recioto tradition, when in the early twentieth century a prolonged fermentation accidentally transformed a sweet red wine into something dry, structured and surprisingly refined. From that moment on, Amarone went on to claim its place among the finest Italian wines in the world.
Its production is built on the traditional technique of appassimento: hand-selected grapes are laid to rest for several months in dedicated drying lofts, where they slowly dehydrate, losing around 30–40% of their original weight. During this time, the precious compounds in the grape — sugars, polyphenols — become beautifully concentrated.
The result is a wine of extraordinary intensity, marked by a bold yet always balanced structure.
Amarone is more than a wine — it is the deepest expression of this land, one that evolves with grace and only reaches its full potential after years of patient ageing.
