Valpolicella, a hilly area that precedes the beginning of the Veronese Prealps, is for wine lovers synonymous with viticulture.
The following DOCs are produced in its territory.

The vintage Valpolicella is a young wine with a delicate and vinous aroma and a fresh, savory and pleasantly tannic flavor. It is obtained from the assembly of several grape varieties (Corvina, Corvinone, Rondinella, Molinara, Oseleta, Croatina, Dindarella and Spigamonti), the choice of grape varieties and proportions depend on the specification and the result the winery wants to achieve.
The “superior” type has higher qualitative characteristics that depend on the choice of the best vineyards, the light drying to which the grapes are subjected and the minimum aging requirement of at least one year.

Valpolicella Ripasso is obtained from the refermentation of the Valpolicella base on the residual pomace of Amarone and Recioto, this gives the wine an increase in terms of alcohol, polyphenolic substances and extracts. The color is dark ruby ​​red with garnet reflections; the scent is characteristic with notes of red fruit, balsamic and vanilla. Full-bodied, dry and full-bodied wine.

Amarone della Valpolicella is obtained by drying the grapes, which rest in “fruit rooms” for 100/120 days. The dried grapes are vinified in the winter. It is a slow and skilful fermentation, leading to a dry wine with a high alcohol content. A long aging in wood perfects its structure and unique personality, making it able to preserve and evolve for decades. Amarone shows a deep red and garnet reflections. The nose is intense, with aromas of red and ripe fruit, spices and tobacco. On the palate it is dry, full-bodied and with good tannin and rich flavor.

Recioto della Valpolicella, like Amarone, is produced starting from grapes dried in the loft. Its typical sweetness and structure derive from the arrest of fermentation. It has an impenetrable dark ruby ​​red color with garnet reflections. It has balsamic notes, of cherries in alcohol and dried fruit. In the mouth it is full, sweet but never cloying thanks to its good acidity.