The Veneto wine region is located in north-eastern Italy, protected from the harsh northern European climate by the Alps. These cooler climes are well-suited to white varieties like Garganega, the main grape for Soave wines.

The warmer Adriatic coastal plains and river valleys are where the renowned Valpolicella, Ripasso and Amarone, defining reds are produced. The area has been cultivating grapes since the Bronze Age.

The soil in this region is rocky making for most vineyards to be planted in alluvial soil. which is high fertile soil that has been transported by a river and it contains gravel, sand and silt. This means that it has excellent drainage and radiates heat to the vines aiding ripening.

The grapes used, for the production of DOCG Amarone are dried for a minimum of three months prior to vinification. Amarone tends to be a robust wine with gamey aromas complemented with chocolate, mocha and spices. Valpolicella Ripasso is produced by refermenting  Valpolicella on the unpressed skins and lees of Amarone or Recioto della Valpolicella.

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