Podcasts about corvinone

Seán was joined by Brian Lloyd, Fionnuala Jones and Lynda Coogan with thanks to Marks and Spencer!This week's booze:Marques de Riscal Verdejo DO Rueda 2023 Spain Grape Variety: 100% Verdejo ABV: 11%.Biscardo Neropasso Rosso IGT Veneto 2021 Italy Grape Variety: Blend Corvina, Corvinone & Cabernet Sauvignon ABV: 13.5%.

Cesari Valpolicella Classico DOC 2022, dal color rosso rubino con riflessi porpora, ha un carattere fresco e fruttato che si esprime grazie a note fragranti e ben bilanciate di frutti di bosco e ciliegia. Prodotto da Corvina veronese, Corvinone e Rondinella provenienti da differenti vigneti della Valpolicella Classica, il Valpolicella Classico DOC viene vinificato in rosso, con macerazione delle bucce per 10 giorni, a cui segue una maturazione in acciaio di quattro mesi e un breve periodo di riposo in bottiglia. Dove si trova? Nei ristoranti, bistrot, wine-cocktail bar. 

La cantina Begali è una delle più importanti realtà vitivinicole della Valpolicella, dedita alla produzione dei vini di questa terra e, in particolare, di Amarone. La celebrata Riserva Monte Ca' Bianca 2017, da uve Corvina, Corvinone, Rondinella e Oseleta, è certamente fra i vini di riferimento della denominazione. Un Amarone prodotto nel territorio classico, esprime al calice raffinatissima classe, con profumi di spiccata eleganza e una struttura piena eppure vellutata.

The Begali winery is one of the most important wineries in Valpolicella, committed to the production of wines from this land and, in particular, Amarone. The celebrated Riserva Monte Ca' Bianca 2017, made from Corvina, Corvinone, Rondinella and Oseleta grapes, is certainly among the reference wines of the denomination. An Amarone produced in the classic territory, expressing an extremely refined class in the glass, with aromas of marked elegance and a full yet velvety structure.

Ever heard of a red wine blend from Italy called Valpolicella? No? Well, this is a wine we think you really should know about, especially if you are someone who a) loves red wine blends, b) loves lighter bodied red wines, c) wants to learn more about chilled red wines, or d) is curious about - or loves - Italian wines. Or, even better yet, all of the above. While not terribly common, Valpolicella is a reasonably easy to find wine that is reasonably priced and comes from one of the most famous and most beautiful parts of Italy - the area around Verona and Lake Garda. Made from a blend of grapes you have probably never heard of - like Corvina, Rondinella, and Corvinone - this is a wine that will really help you to expand your wine knowledge and horizons! Join us and drink up! Salute! Wines reviewed in this episode: 2019 Vigneti del Sole Valpolicella, 2020 Allegrini Valpolicella, and 2018 Zenato Valpolicella Superiore.

Welcome to Episode 1014 Marc Millon interviews Erika Marchesini of the Marcello Marchesini Winery 1970 in this episode of Wine, Food & Travel with Marc Millon on the Italian Wine Podcast. More about today's winery: All of the Marchesini Winery's vines are autochthonous and are situated in the south-east of Lake Garda, specifically in the Bardolino Classic wine area which is the heart of the where the local Veronese wine is produced. They currently produce 900 kgs of grapes from 10 hectares of land that is divided into 4 different vineyards. The especially mild weather conditions on Lake Garda, even during the winter months, help make this area one of the best for the production of wine. Another important factor is that of the Garda hills, the hills that were formed by the residues of the glaciers that descended into the valley. The land is characterised by a mineral soil, and it is on this warm, dry land rich in sand stones and gravel that their wines were created. They use different grapes in order to make our Bardolino wine: Corvina that gives body and structure, Corvinone, an older variety of Corvina to be precise that allows you to re-live the Bardolino flavours of the past .There are also the Rondinella and Molinara grapes, which give both lightness and flavour. They also grow Chardonnay, Garganega and Merlot grapes, which they use to produce their white wine Santi, San Fermo IGP and EriGiò their sweet straw wine. To learn more visit: https://www.marcellomarchesini.it/en/cosa-facciamo/ More about the host Marc Millon: Marc Millon, VIA Italian Wine Ambassador 2021, has been travelling, eating, drinking, learning and writing about wine, food and travel for nearly 40 years. Born in Mexico, with a mother from Hawaii via Korea and an anthropologist father from New York via Paris, he was weaned on exotic and delicious foods. Marc and his photographer wife Kim are the authors of 14 books including a pioneering series of illustrated wine-food-travel books: The Wine Roads of Europe, The Wine Roads of France, The Wine Roads of Italy (Premio Barbi Colombini), and The Wine Roads of Spain. Other titles include The Wine and Food of Europe, The Food Lovers' Companion Italy, The Food Lovers' Companion France, Wine, a global history. Marc regularly lectures and hosts gastronomic cultural tours to Italy and France with Martin Randall Travel, the UK's leading cultural travel specialist. He is soon to begin a regular series on Italian Wine Podcast, ‘Wine, food and travel with Marc Millon'. When not on the road Marc lives on the River Exe in Devon, England To learn more visit: quaypress.uk/ marcmillon.co.uk vino.co.uk quaypress.com LinkedIn: linkedin.com/in/marc-millon-50868624 Twitter: @Marc_Millon Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Valpolicella is a famed red wine region in the foothills north of the city of Verona. This area has been making wine since the time of the Ancient Greeks, whose legacy is kept alive by the common practice drying grapes to concentrate the flavors in the finished wines. Photo: Valpolicella, from Unsplash We covered this with Filippo Bartolotta in episode 317, but after a conversation with M.C. Ice it became clear to me that he needed to hear the info again. It's an important wine region and it's complex, so we decided to do our version and get anyone up to speed who may also still be a little confounded about these wines!    There is much to uncover about this region, the “Valley of Many Cellars”, as it translates. The huge area makes so much wine under so many different sub-regions and areas, but not all are created equally. Even the famed and rather new wine, Amarone della Valpolicella, which has enjoyed enormous popularity in the last 20 years, isn't all amazing. In this show, we will take you on the full tour of the region – examining what is here, the essential components of terroir, and how to get the wines you like from this multi-faceted, diverse, and very confusing Italian region.   Here are the show notes: We give an overview of the region: Valpolicella borders Lake Garda/Bardolino to the west, abuts the Lessini Mountains (part of Venetian Pre-Alps) in the north, and opens to a wide valley in the east. The historical area of Valpolicella winemaking is in the Monti Lessini hills but the area is much bigger due to an enlargement in 1968   Climate Because the region spans so much land, the climate varies depending on the valley. In general it is a mild to cool continental or sub-continental region but hillsides are markedly cooler than lowland areas, and valleys, where the air is more stagnant are far hotter than those at elevation that experience breezes from the PreAlps. Lake Garda keeps the western region cool in the summer and warm in the winter, as you move away from the water towards the east, that is not the case. The winds from the southern, humid Sirocco to the Föhn, a dry northern wind, to those from cold humid ones the northeast all affect particular vineyard sites as well.   Geography In general, you will find vineyards in three big areas: mountainous limestone foothills, at elevation in the Lessini Mountains (the Classico region), hill areas on gentle slopes (th majority of vines planted) with limestone and volcanic soils, and the fertile, alluvial, eastern valley floor. Photo: Corvina, from Conzorzio Valpolicella      Grapes Three main grapes are used with some supporting players Corvina Veronese (Corvina, Cruina) is the backbone of the blends, providing structure, aromas of cherry and red berry, with flowers and baking spice, and softness. It must be 45-90% of the blend Corvinone an unrelated grape with a similar name, provides black cherry, spice, color, tannin, acidity, and elegance to the blend. Corvinone can replace Corvina up to 50% of the blend Rondinella is a vineyard champ – it's very disease resistant and and its contribution is ripe red fruit, tobacco, and spice notes. It can be 5-30% of the blend     OTHERS…can be 25% of the blend, but no more than 10% per grape variety Molinara: Used to be a mandatory part of the blend, but producers often find it too aromatic and savory, and its lack of structure has made it fall out of favor. Oseleta: Is the new darling of Amarone especially. It dark skin and strong tannin with blueberry, black cherry, minerals, and herb notes. It is powerful and a little goes a long way. The plantings are small but growing Others that are permitted and used for hardiness, color, and body are Croatina, Dindarella, and Spigamonti   Every producer makes the decision about what is best within the allowable parameters Photo: Valpolicella, from Conzorzio Valpolicella  Valpolicella Production Regions The production regulations divide the Valpolicella into three distinct zones. Classico was the OG. In 1968 grew to include Valpantena valley near the river, and Valpolicella Orientale – Eastern Valpolicella. The DOCs can have Superiore as a distinction if they age the wine for 1 year and have 1% more alcohol than the normale.   Valpolicella DOC - In eastern Valpolicella (Orientale), the area reaches north into the hills above Verona for approximately ten miles, and east to west for 20 miles. The area is varied,so the wines can be simple when grown on fertile soils or interesting at a bit of altitude with cooling breezes, rocky soils.   Valpolicella Subzone 1: Classico Located in the west near Lake Garda, Classico consists of five high quality areas that make up the traditional places where grapes had been cultivated for Valpolicella before 1968 enlargement. About 30% of Valpolicella from here and the better terroir yields bolder, riper wines with a fuller body and more tannin. The five areas of Classico are Sant'Ambrogio di Valpolicella, Negrar Valley, San Pietro in Cariano, Fumane Valley, Marano Valley,     Valpolicella Subzone 2: The Valpantena Located in the central part of Valpolicella, halfway between the Valpolicella Classica and the eastern zone, this area is located in a narrow valley that has big diurnal swings leading to long ripening periods and very good wines with lovely acidity. These are considered nearly as good or as good as Classico. 20% of Valpolicella is grown here     Wine Styles: DOC/G ***It's important to note that all the DOC and DOCG wines can be from the Classico, Valpantena OR standard Valpolicella (indication of the growing ZONE) zones and will indicate that on the label   The DOC/Gs are: Valpolicella DOC Valpolicella Ripasso DOC Amarone della Valpolicella DOCG Recioto della Valpolicella DOCG   Valpolicella DOC These wines are dry reds with red berry, sour cherry, cinnamon, and pepper notes. They are unoaked, simple wines with light color and high acidity. They have no aging requirements and are often good with a slight chill in the summer. Other versions: Valpolicella Superiore DOC – wine has been aged 1 year, and has 12% v 11% ABV. It has more flavor and body Also: Valpolicella Classico, Valpolicella Classico Superiore, Valpolicella Valpantena, Valpolicella Valpantena Superiore are permitted to be used and fall under the DOC.   Photo: Appassimento -- drying grapes, courtesy Conzorzio Valpolicella  Recioto della Valpolicella DOCG This is a sweet red wine made from dried (passito) grapes. It is the original, historic wine of the region – the Greeks brought the production method to these parts. The name comes from recie, which in the local dialet means ears – which is what the top of a grape cluster looks like. The wines are made in the appassamento method where producers dry grapes in indoor warehouses called Fruttai, and use the half-raisined berries to make high alcohol (14.5% - 15.5% ABV), full bodied sweet wines. These wines are aged for at least 2 years before release. They can be Classico and Valpantena as well Amarone della Valpolicella DOCG Made just like Recioto, only fermented nearly dry after a very long fermentation, these wines have strong red berry, prune, raisin, cinnamon, chocolate, and tobacco notes. Because the sugar of the dessicated grapes is so high these wines must be at least 14% ABV, can be 15.5% or more. They must age for 2 years in any vessel before release, except in the case of Riserva, where the requirement is 4 years. These wines are made in all three zones, although Classico is considered best.     Valpolicella Ripasso DOC The ultimate sustainability solution, ripasso means re-passed, and in this case rather than discarding the pomace from Amarone and Recioto, up to 15% Amarone lees and grape skins are added to basic Valpolicella during fermentation. This kicks off a second 10-15 day fermentation that boosts tannin, alcohol, fruit flavor, and glycerine in the wine. It gives more candied, jam notes, a higher alcohol level and if aged in oak, flavors like mocha, spice, and leather. These wines can be made in all zones, e.g., Valpolicella Valpantena Ripasso, Valpolicella Ripasso Classico, Valpolicella Ripasso Classico Superiore _______________________________________________________________ Thanks to our sponsors this week: Our new sponsor: Wine Spies! Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $10 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes Sources: Ian D'Agata, “Italy's Native Wine Grape Terroirs” Conzorzio Valpolicella https://www.consorziovalpolicella.it/en/ https://italianwinecentral.com/region-province/veneto/ Independent Wine, Edinburgh, UK: https://www.independent.wine/denominations/guide-to-amarone-and-valpolicella/

Valpolicella Defined area near Lago de Garda in north central Italy Close to Verona --- In the Veneto Name thought to be a mix of Latin and ancient Greek, and translates to “valley of many cellars.” Grapes allowed: Corvina, Rondinella, Corvinone, and Molinara 4 Styles: Valpolicella, Ripasso, Amarone & Recioto Recioto, winemakers pick ripe grapes from vines and let them dry on mats or hanging from rafters throughout the month of January, then vinifying these shriveled grapes and stopping fermentation before all sugars convert to alcohol. These sweet dessert wines have good acidity and a toothsome mouthfeel. Beverage 1: (7 min) Tomassi Rafael Valpolicella Classico Superiore Corvina 60%, Rondinella 25% and Molinara 15% Intense nose reveals both floral and fruity tones, with ripe cherries From the Rafaèl site, the first vineyard to be bought by the Tommasi family Excellent with pasta dishes with rich sauces, roasts and white meats, or moderately aged cheeses. Try it also with spicy Oriental dishes and full-flavored fish soups. Beverage 2: (15:38 min) Tommasi Valpolicella Ripasso A deep, bright ruby red in color, it is rich and intensely spicy on the nose, with notes of cherry jam, tobacco and black pepper. On the palate it is full-bodied yet elegant, with gentle, silky tannins and a very long finish. Made by fermenting standard Valpolicella with a pomace of grape skins left over from Recioto and Amarone, Ripasso is double-processed, and its name means “re-pass.” These soft, supple, medium-bodied wines combine the sour cherry notes of standard Valpolicella and the soft, bitter, slightly raisined notes of Amarone and Recioto. Beverage 3: (26:30 min) Monte Del Fra Amarone Amarone, whose name translates to “great bitter,” is made by letting those dried grapes from Recioto fully ferment. Amarone is a full-bodied, slightly raisinated wine with a pleasantly bitter finish balanced by hints of dark berries and some cocoa notes. The process came about in the 1930s, as did Ripasso. The resting of the grapes lasts for 120 days, depending on the season, until the sugar concentration of the grapes has reached at least 28% – 30% Intense with fine tannins, fruity, spices aromas, vanilla, cloves, chocolate, and coffee. Aromas of leather, tobacco, prune, dried berries: a total umami experience. Medium acidity, with fine tannins and full body. The flavors remain true to the nose. Long finish. Drink now and has beautiful potential of aging for 20 + years. Beverage 4: (48 min) Peterson Vin Santo Made by FOP (Friend of the Podcast), Fred Peterson Made from muscat grapes that were fermenting to a very high ABV, blended with a 180 proof Pear Au de Vie made from pear trees on the estate.

Tenuta Sant'Antonio - cantina dedita alla produzione dei vini della Valpolicella e di Soave - conquista con il suo pregiato Amarone della Valpolicella Campo dei Gigli 2015 i cinque diamanti DiWineTaste e il titolo di migliore vino di Marzo 2020. Un magnifico Amarone prodotto con Corvina, Corvinone, Rondinella, Oseleta e Croatina, un vino di straordinaria classe ed eleganza.

Tenuta Sant'Antonio - winery committed to the production of Valpolicella and Soave wines - with its stunning Amarone della Valpolicella Campo dei Gigli 2015 conquers DiWIneTaste five diamonds and the title of best wine for March 2020. A magnificent Amarone made from Corvina, Corvinone, Rondinella, Oseleta and Croatina grapes, a wine of extraordinary class and elegance.

Filippo Bartolotta joins us again to explain the wonders and changing nature of the Valpolicella region in northeast Italy. Filippo tells us about the geological underpinnings of the region, how the winemaking styles developed here, and what's gone on in modern history.  We cover things you many of you have asked about in the past, like... Where and what Valpolicella is The difference between Valpolicella, Valpolicella Classica, Valpolicella Ripasso, and Amarone della Valpolicella We discuss Amarone and why it's hard to make, expensive, and HUGE as a wine (hint-dried grapes = intense wines!) We talk about the appassimento technique and how it used to be used to help unripe grapes taste a little better Filippo gives us a summary of the 13 valleys of the "Valley of many cellars" , as Valpolicella translates from Latin. He mentions some of the more awesome one like Fumane, Marano and Negrar(which I think we'll see on labels in the future) We talk about the blend here and how a grape that we didn't even know existed a few decades ago is now a main part of the quality blends (Corvinone).  Filippo goes over the flavor profiles of (from lightest to heaviest here...) and food that goes with it: Valpolicella (lighter pastas) Valpolicella Superiore (pastas with meat) Valpolicella Classica (depends on the producer's styles) Valpolicella Ripasso (bolder, heavier grilled meat and vegetables) Amarone della Valpolicella (long, slow-cooked meats with a lot of flavor, game, hard cheeses and grilled vegetables) And finally, the producer list: Cult producers: Quintarelli, Dal Forno Romano Others: Roccolo Grassi, Latium Morini, Secondo Marco (especially for Classica), Villa San Carlo, Bocaini Carlo (old school Ripasso), Novaia, Ca dei Maghi, Cà la Bionda, Bertani, Pasqua, Tenute Falezza, and Corte Sant'Alba (for biodynamic wines)   Check out Filippo's website for cooking classes and luxury custom tours of Italy!    Don't forget to sign up for online classes: www.winefornormalpeople.com/classes   Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes, please go to www.winefornormalpeople.com/classes!  Get your copy Wine For Normal People Book today!    Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed!  Check it out today! www.wineaccess.com/normal 

It’s summertime and Europeans have experienced some extreme temperatures. Highs which have eclipsed the torrid marks set by the heatwave of 2003, that killed thousands of people. A lot has been learned since 2003 and the European countries seem better equipped to handle the large high pressure weather systems that cover the continent during the summers. Marshall Shepherd writing for Forbes tries to make the connection between increasing extremes of weather and climate change. Washington Post columnist Dave McIntyre takes a look at how winemakers are streamlining their use of energy, water and reducing their carbon footprint. The article focuses mainly on family owned wineries that are leading the way in reducing the impact their operations have on the environment. Will the big hulking corporate wine concerns follow suit? Stephanie Cain wonders which package is more sustainable canned or bottled wine? Bill and I didn’t come up with a clear cut answer. What do you think?Natalie Wang reports on Chateau Lafite’s launch of it’s own Chinese wine. The wine named Long Dai which means chiselled mountain is the product of a decade long project. No doubt this wine initially will be the target of well heeled conspicuous consumers. Bill and I discuss these topics and many more in this weeks addition of VinoWeek. Thanks to everyone for listening. Cheers!The wine of the week is the 2015 Zenato Alanera Rosso Veronese IGT. I discovered this wine at the Gambero Rosso Tre Bicchieri tasting held in San Francisco last March. I tasted it alongside Zenato’s 2015 Amarone della Valpolicella Classico, a powerful and well balance Amarone. Zenato is a large family owned wine company based in Peschiera del Garda, on the southern shores of Lake Garda in northern Italy. Their annual production volume is around 167,000 cases. That’s a big operation by Italian standards. I’m very familiar with the Zenato lineup; their Ripassa, a beefed up Valpolicella is extremely addictive. Zenato’s wines have a modern bent to them, though they hold true to their roots and are widely available in the marketplace. Alanera means black wings in reference to the Raven and the Corvina grape which makes up 55% of the blend. 25% Rondinella, 10% Corvinone and 5% each of Cabernet Sauvignon and Merlot round out the blend. Half of the grapes are partially dried for 45 to 60 days. After fermentation the wine spend twelve months in 300-500L French Tonneaux and 100-150HL tanks. The oak barrels are of 2nd and 3rd use. The wine spends three months in the bottle before release. This is a “Ripasso” styled wine but it has the IGT designation because the dried and fresh grapes are used to make the wine versus adding the finished Valpolicella wine to the left over lees of an Amarone vat. It’s the process not the ingredients that make the distinction. Here’s a little background on why the IGT designation was invented. Elegance, richness, beautiful balance and an incredible price point make this wine a no brainer case buy. The wine has a medium ruby color, with aromas of fresh and dried red cherries, licorice, cocoa, oak, raisins and a touch of coffee. On the palate it’s full bodied, and juicy with graceful tannins and very good acidity. The finish is both persistent and satisfying. I have no idea how they are able to make a wine of this quality and consistency at the price point it sells for ( $11 to $14 ) , but power to them. They make 12,000 cases of Alanera and it’s easy to find. Pair the Alanera with medium and hard aged cheeses, charcuterie, any variety of meat dishes and of course your favorite items off the barbecue grill.

Famiglia storica della Valpolicella, l’azienda Speri è un’autorevole e fedele interprete dei vini della Valpolicella Classica, divenuta, per la sua continuità e il suo forte radicamento al territorio, un punto di riferimento dell’enologia italiana.La storia dell’azienda inizia nella prima metà del 1800 e oggi la famiglia Speri è arrivata alla settima generazione con un’estensione di circa 60 ettari di vigneto nelle zone più vocate della Valpolicella Classica. La forza dell’azienda è sempre stata ed è tuttora il gioco di squadra che oggi vede impegnate tre generazioni - Carlo, Alberto, Giampaolo, Giampietro, Chiara, Luca e Giuseppe - nella gestione dell’attività produttiva in tutte le sue fasi, dalla vigna alla bottiglia. Dopo anni di agricoltura sostenibile l’azienda nel 2015 ha ottenuto la certificazione biologica su tutta la produzione. Nel rispetto del patrimonio territoriale, la famiglia Speri coltiva da sempre solo vitigni autoctoni della Valpolicella (Corvina, Corvinone, Rondinella, Molinara e altre varietà indigene), vinifica esclusivamente le uve provenienti dai propri vigneti e segue l’intero processo produttivo.Senza mai lasciarsi sedurre dalle mode del momento, la produzione si concentra su cinque tipologie di vini classici (esclusivamente DOC e DOCG): l’azienda ha infatti mantenuto intatta nel tempo la propria identità, perseguendo una coerenza e integrità di stile riconoscibile negli anni, dove eleganza e territorio sono le parole d’ordine.Ancora, per evidenziare le peculiarità di ogni appezzamento, le uve provenienti da ogni vigneto sono vinificate separatamente, dando vita ai Cru, quali il celebre Amarone Classico Vigneto Monte Sant’Urbano, il Valpolicella Classico Superiore Sant’Urbano e il Recioto Classico La Roggia, che prendono il nome dal loro vigneto d’origine.

Famiglia storica della Valpolicella, l’azienda Speri è un’autorevole e fedele interprete dei vini della Valpolicella Classica, divenuta, per la sua continuità e il suo forte radicamento al territorio, un punto di riferimento dell’enologia italiana.La storia dell’azienda inizia nella prima metà del 1800 e oggi la famiglia Speri è arrivata alla settima generazione con un’estensione di circa 60 ettari di vigneto nelle zone più vocate della Valpolicella Classica. La forza dell’azienda è sempre stata ed è tuttora il gioco di squadra che oggi vede impegnate tre generazioni - Carlo, Alberto, Giampaolo, Giampietro, Chiara, Luca e Giuseppe - nella gestione dell’attività produttiva in tutte le sue fasi, dalla vigna alla bottiglia. Dopo anni di agricoltura sostenibile l’azienda nel 2015 ha ottenuto la certificazione biologica su tutta la produzione. Nel rispetto del patrimonio territoriale, la famiglia Speri coltiva da sempre solo vitigni autoctoni della Valpolicella (Corvina, Corvinone, Rondinella, Molinara e altre varietà indigene), vinifica esclusivamente le uve provenienti dai propri vigneti e segue l’intero processo produttivo.Senza mai lasciarsi sedurre dalle mode del momento, la produzione si concentra su cinque tipologie di vini classici (esclusivamente DOC e DOCG): l’azienda ha infatti mantenuto intatta nel tempo la propria identità, perseguendo una coerenza e integrità di stile riconoscibile negli anni, dove eleganza e territorio sono le parole d’ordine.Ancora, per evidenziare le peculiarità di ogni appezzamento, le uve provenienti da ogni vigneto sono vinificate separatamente, dando vita ai Cru, quali il celebre Amarone Classico Vigneto Monte Sant’Urbano, il Valpolicella Classico Superiore Sant’Urbano e il Recioto Classico La Roggia, che prendono il nome dal loro vigneto d’origine.

Tedeschi is one of the historical families involved in the production of Valpolicella wines and Amarone, the famous red from Veneto, fruit of majestically dried grapes and turned into that magic called wine. Their Amarone della Valpolicella Classico Riserva Capitel Monte Olmi 2011 - undoubtedly one of the most prestigious labels of the Italian wine scene - confirms DiWineTaste five diamonds and conquers the title of best wine for Summer 2017.

Tedeschi è una delle storiche famiglie dedite alla produzione dei vini della Valpolicella e dell'Amarone, il celebre rosso veneto, frutto di uve sapientemente appassite e trasformate nella magia chiamata vino. Il loro Amarone della Valpolicella Classico Riserva Capitel Monte Olmi 2011 - certamente fra le etichette più prestigiose del panorama enologico italiano - conferma i cinque diamanti DiWineTaste e conquista i titolo di migliore vino per l'Estate 2017.

For the second time a wine made by Fattori winery of Terrossa di Roncà - in province of Verona, Italy - conquers the title of best wine of the month. September awarded the excellent Amarone delle Valpolicella created by the talent of Antonio Fattori and his wine vision, a magnificent red having power and charming and endless elegance.

Per la seconda volta un vino della cantina Fattori di Terrossa di Roncà - in provincia di Verona - conquista il titolo di migliore vini del mese. Settembre vede premiato l'eccellente Amarone delle Valpolicella nato dal talento di Antonio Fattori e della sua visione del vino, un grandissimo rosso di potenza e un'eleganza affascinante e infinita.