The winery began in 1989, with the purchase of a property in the Garbi Mountains, between the noble territories of Soave and Valpolicella; see the map for the exact location.
The vineyards sit at 300 meters and take advantage of the sandy, silty soils with a lot of white skeletal limestone. Here, Corvina, Corvinone, Rondinella, and several other varietals thrive in the hill-top sunshine to produce exceptional quality wines.
The 2019 vintage of Amarone della Valpolicella is considered to be a “five‑star” benchmark vintage, known for exceptional structure, complexity, and extraordinary aging potential, and this DOCG release is a shining example.
This is a blend of 70% Corvina and Corvinone, 20% Rondinella, 5% Croatina, and 5% Oseleta. Meticulous precision during winemaking is standard, with aging in new 500-litre French oak casks for a period of two years.
Seductive aromas draw you into rolling hills, sunshine, and rows and rows of vines with ripe cherries, pomegranate, raspberry licorice, and spices.
One sip and the true depth and complexity of this wine reveals itself, with interwoven layers of ripe red fruits: cherries, red currants, and raspberries, with secondary notes of black pepper, raisins, plums, dark chocolate, and turned earth. This is framed with elegance, excellent balance (the 15% alc doesn’t feature, even at this early age), and delicate restraint. This screams both quality and appeal with a light-on-its-feet quality.
The silky-smooth, plush mouthfeel will only be improved with an hour or two of decanting.
You can expect to see noticeable improvements over the next 10 – 15 years, out to 2040.
Food pairings should include savory dishes with truffles, and plenty of local herbs. Braised short ribs with rosemary and garlic, slow-cooked beef cheeks with red wine reduction, and charred ribeye with cracked pepper and herbs. Vegetarian options include Tomato–mushroom ragù over pappardelle, Pumpkin or butternut squash ravioli with brown butter and sage, and Baba Ganoush with falafel and fresh Pita Bread.
