"Ancient history as archaic words that emerge in the memory, in memory of a journey that lasted a thousand years and that led us into this beautiful valley, as a promised land that gave us his greatest gift: the vine."


This uniqueness is the essence of Valpolicella, the native varieties such as orvina veronese , corvinone veronese,rondinella, dindarella o pelara, molinara, rossignola, negrara, oseleta, quaiara, e forsellina combined with special techniques over a thousand years old, give the wines of Valpolicella an imprint that from the first sip is an explosion of the senses, a story as unique as unrepeatable.

Our adventure begins in Valpolicella's higher foothills, the Lessini Mountains. From this plateau, situated at about 900 meters, the geographical area where people from Bavaria, Tyrol and Swabia meet, they settled at the end of the tenth century, coming into contact and merging with the local population. And it's here that our ancestors were, until our parents decided to move in the valley in the 60's, where they began the work of farmers with the purchase of ten acres of vineyard in Gargagnago, Valpolicella

The company is in the area classical set on a plateau at the foot of the hills overlooking the plain of Valpolicella and consists of 9 hectares of vineyards of different age groups, ranging from about 50 years old in the traditional form of cultivation, the bower Veronese, the latest of about 10 years old in a modified pergola with about 4500 vines per hectare.

In this land rich in history and wine tradition ,Joseph, David and Simon were born and raised. Armed with their agricultural studies, they decided to capitalize on the passion handed down, first in 2002 with the purchase of land at Marcellise which is 220 meters above sea level, and currently consists of 5 hectares of vines in 5500 with breeding Gujot strains per hectare. On the same are also cultivated some 300 olive trees from which it produces a remarkable.

In 2003, the renovation of an old farmhouse that is part of a typical courtyard of the valley start the winery, a culmination of the past fifty years in the vineyard.

The Amarone grapes

The wines of Valpolicella are characterized by being the result of the various blends of grape varieties, contributing to the production of wines with a complex personality.
The regulations require Corvina and Corvinone to be at least 40% of 80% of the grapes, Rondinella, from 5% to 30% and the remainder to be a maximum of 15% of non-aromatic red grapes , as indicated by the Consortium of Valpolicella wines.

Corvina: medium sized bunch, pyramidal, winged, the berries are blue and purple with plenty of bloom. From it you get a ruby red wine with a sour taste, moderately full-bodied and slightly tannic. Together with corvinone is the main grape variety.

Corvinone: has long been regarded as a large corvina, but recently has shown a variety of its own. Is characterized by fairly large bunches and berries, whose relationship with the leaves is surprising proportionate. The bunch has a pyramidal shape is not very compact with two distinct wings, the grape tends to be more elliptical than that of the corvina, and is dark blue with a lot of bloom. Produces a ruby red wine with intense aromas and a fruity, sometimes spicy taste with a good body and tannins.

Rondinella: bunch of medium size, cylindrical, spherical, and the berries black-purple, the skin has a pruinose quality worthy of corvina. The wine that is obtained is intense ruby red color with nice aroma and fruity, non tannic taste but with good structure.

Oseleta: bunch small, stocky and compact with berries minute and tense. Its yield is very low, its heritage polyphenolic material. It produces wines of high acidity and very colorful.

Croatina: pyramid-shaped bunch, with wings, blue berry and heavy pruinose. The wine that is obtained is a ruby red color medium tannin

Drying and its effects on wine

The wines we produce are made from dried grapes, they are gathered with painstaking care and stored in special facilities equipped with automated openings along the top, allowing the opening half of the ceiling and then the natural circulation of air.

This operation is assisted, occasionally by fans, which provide the perfect healthily conditions during the most delicate time. The grapes are left to dry in single layer in boxes for a period ranging from 30 to 60 days for the Superiore, from 100 to 180 days for Amarone and Recioto. During this period constant checks are made , and at the end, the grape has lost about 10-20% of its weight for the Superiore and about 40-50% by weight of Amarone and Recioto, while the weight loss of the Passito reaches 80%.

In this period, the grapes undergo further ripening in
post-harvest (over ripening) not only leads to an increase in sugar content and extracts due to water loss, but also effects the Cellular Biochemistry of the grape, resveratrol (a substance with significant anti-radical action and protection from cardiovascular disease) in sweet red Valpolicella is very high.
Indeed, because of this drying action, this substance, which is normally present in red wines in quantities of 2-3 mg / l , while in the Valpolicella Amarone Recioto it reaches an average concentration of 6 mg / l with a peak of 10 milligrams per liter. In addition, other studies have shown strong antiradical activity in the Corvina and especially in corvinone (the main variety in Valpolicella) due to the presence of other polyphenolic substances.

Refinement

The aging of wine is in French oak barrels of 225, 300, 350-liters and oak barrels of 500, 1000 and 2000 liters. Here the wine is kept for a period ranging from 12 months to 24 months for the Ripasso and Amarone, and up to 48 months for the Reserve.