Veneto still carries a visible architectural heritage of the Venitian Republic of which Villa Erbice is a fine example. Villa Giuliari dates from the 17th century where it was used as a retreat for the aristocracy of Verona. In 1952, the Erbice family bought the property to house the estate headquarters and use as a family residence. The family started producing wines in 1870.

The vineyard covers an area of 13 hectares (1.4 hectares are dedicated to Soave, the balance to Valpolicella) in the Mezzane Valley with a mostly gravel soil with active limestone in altitude varying from 250 to 450 metres above sea level.

The wines are crafted from grapes of the region, are fermented in stainless steel and aged in french oak barriques. The Soave is made solely from Garganega grape. The Valpolicella, Ripasso and Amarone are produced from blending Corvina, Molinara and Rondinella. The brothers, Silvio and Alberto continue with age-old production tradition whilst incorporating modern technology within the process.

AWARDS

Soave Superiore
- Duemilavini 2010 3 Grappoli

Soave Superiore “Panvinio”
- Decanter Magazine (May 2013) 17/20 pts

Valpolicella Superiore Ripasso
- Wine Enthusiast 89 pts
- Decanter Magazine 2009 - Recommended

Amarone del Valpolicella “Tremenel”
Wine Spectator 89 pts
- DuemilaviniI 2007 4 Grappoli 90 pts

  • Soave Superiore D.O.C.G
    Region: Veneto
    Grape Variety: 100% Garganega
    Vintage(s): 2011
    ABV: 13%
    Bottle: 75cl
    Colour: White
    Price (Bottle): Make Enquiry
    Price (Case): Make Enquiry
    Case Size NA

    Tasting Notes:

    Next to Verona lies the Soave area with its climate influenced by the mist. The late ripening Garganega grape has thick skins which protects its from the humidity. Far too long, Soave had a reputation of uneven quality. This one is a perfect example of great wine-making.

    You will find an intense fragance of floral flavours and green apple. The acidity is sharp but very neat.

    Will complement first courses such as fish, shellfish, white meat or cheese.

    Italian Speciality Risotto in Nero di Sepia (a risotto made with cuttlefish ink)

  • Soave Superiore D.O.C.G 'Panvinio'
    Region: Veneto
    Grape Variety: 100% Garganega
    Vintage(s): 2012
    ABV: 13.5%
    Bottle: 75cl
    Colour: White
    Price (Bottle): Make Enquiry
    Price (Case): Make Enquiry
    Case Size NA

    Tasting Notes:

    The Garganega grapes are harvested manually when slightly overripe at the beginning of October. The must is left to ferment in barriques for 6 months and is refined in bottle for an extra 6 months before release.

    Soave Superiore 'Panvinio' reveals some beautiful floral notes alongside apricot, almond and candied fruit. The taste is harmonious with the acidity cutting through the minerality. An outstanding wine.

    Would be perfect being served throughout a meal, especially if the second course is poultry.

    Italian Speciality Baccala alla Veneziana (Original old venitian recipe of salt cod fish and milk)

  • Valpolicella Superiore D.O.C 'Monte Tombole'
    Region: Veneto
    Grape Variety: Corvina Grossa, Corvina Gentile, Rondinella, Molinara
    Vintage(s): 2009
    ABV: 13.5%
    Bottle: 75 cl
    Colour: Red
    Price (Bottle): Make Enquiry
    Price (Case): Make Enquiry
    Case Size NA

    Tasting Notes:

    2009 witnessed a very hot summer in Italy, where areas higher altitude benefit of cooler conditions which is the case for Villa Erbice’s vineyard.

    It produces a deep red-coloured wine with generous rich aromas and a very good acidity because of its malolactic fermentation and refinement in barriques for 18 months.

    Perfect to accompany cold meats, cheeses, pizza and  tomato-sauced pasta.

    Italian Speciality Tortellini di Valeggio (famous pasta dish made of tortellini stuffed with meat and ricotta cheese)

  • Valpolicella Superiore Ripasso D.O.C
    Region: Veneto
    Grape Variety: Corvina Grossa, Corvina Gentile, Rondinella, Molinara
    Vintage(s): 2011
    ABV: 14%
    Bottle: 75cl
    Colour: Red
    Price (Bottle): Make Enquiry
    Price (Case): Make Enquiry
    Case Size NA

    Tasting Notes:

    After fermentation, the Ripasso wine is stored in stainless steel tanks until it is 'repassed' over the pomace of Amarone (of the same vintage) and is subsequently aged in French oak barriques.

    This gives it a deep red almost purple colour with an intense bouquet of black cherry with hints of chocolate and vanilla. This Ripasso almost matches the intensity of its big brother Amarone.

    A really well-structured wine which would match with meat stews, red meat and matured cheese.

    Italian Speciality Lesso con la Peta ('sunday' dish of meat stew with a sauce made of bone marrow, breadcrumbs, pepper and parmesan cheese)

  • Amarone della Valpolicella D.O.C.G 'Vigneto Tremenel'
    Region: Veneto
    Grape Variety: Corvina Grossa, Corvina Gentile, Rondinella, Molinara
    Vintage(s): 2010
    ABV: 16%
    Bottle: 75cl
    Colour: Red
    Price (Bottle): Make Enquiry
    Price (Case): Make Enquiry
    Case Size NA

    Tasting Notes:

    Unique in style and wine-making, Amarone is the pride of Veneto, The grapes are left to dry traditionally until the end of January, where the spontaneous fermentation takes place. The refinement is completed over two years in barriques.

    Vigneto Tremenel is a beautifully soft and richly textured wine. The divine intensity combines with notes of black fruits, spices and chocolate.

    A sophisticated and accomplished wine which could be left in your cellar to mature for a few years.

    Will be a perfect partner for rich red meat and game. 

    Italian Speciality Brasato all’Amarone (made of beef or veal marinated, then braised with red wine and herbs).

  • Reciotto della Valpolicella DOCG "Vigneto Torazzine"
    Region: Veneto
    Grape Variety: Corvina Grossa, Corvina Gentile, Rondinella, Molinara
    Vintage(s): 2013
    ABV: 13.5%
    Bottle: 50cl
    Colour: Red Sweet
    Price (Bottle): Make Enquiry
    Price (Case): Make Enquiry
    Case Size 6

    Tasting Notes: