Every cuvée worth knowing in Valpolicella: taste, food pairings, history and tags to find your match.
Every cuvée worth knowing in Valpolicella. Each page covers taste, food pairings, history and tags so you can filter by what you want, what you are eating or what mood you are in.
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Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Claudio Viviani's entry red from the Mazzano hillside above Negrar: delicate bright ruby, red-berry and floral aromatics, good structure lengthened by a fresh acid vein.
Pairs with: Risotto all'Amarone made with a light hand, Bigoli with duck ragu, Monte Veronese fresco
Dry · Full-bodied · Firm tannin · High acidity · Elegant
Dark, dense and brooding in colour, with cassis and blackberry over floral lift, then a full palate that shades into tobacco and almond and closes velvety, soft and fresh.
Pairs with: Grilled beef tagliata with rosemary, Pastissada de caval, Aged Monte Veronese d'allevo
Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic
A medium-structured red that carries the aromatic signature of its older brother the Amarone with a lighter touch, the result of refermenting the Valpolicella on Amarone skins.
Pairs with: Braised beef cheek with polenta, Sausage and lentil stew, Mature Asiago
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Full-bodied, intense and elegant, holding the character of grapes picked at altitude: aromatic herbs and wild flowers, dry and carried by real power.
Pairs with: Roast guinea fowl with juniper, Venison stew, Aged Parmigiano Reggiano
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
A luminous ruby Amarone whose nose runs from fleshy sour cherry and blackberry conserve through withered rose petals and sweet spice into eucalyptus, liquorice and chocolate shavings, then turns to noble chocolate and velvety coffee on a palate that is warm, soft and extraordinarily long.
Pairs with: Braised beef in Amarone, Hare pappardelle, Dark chocolate at 70 percent
Sweet · Full-bodied · Medium tannin · High acidity · Contemplative
Deep violet in the glass, a generous bouquet of varied spice, ripe cherry, marasca and creme de cassis over toasted walnut, floral notes and chocolate, with a soft sweet entry, real freshness and a very fine tannin that will hold it for years.
Pairs with: Pandoro with mascarpone cream, Sbrisolona almond tart, Gorgonzola piccante
Dry · Medium-bodied · Low tannin · Medium acidity · Easygoing
Brilliant ruby with a fruited nose of cherry, sour cherry and plum and a pleasantly savoury, harmonious mouth: fresh, young and ready without needing long ageing.
Pairs with: Pasta with tomato and basil, Risotto with radicchio, Roast chicken
Dry · Medium-bodied · Medium tannin · High acidity · Elegant
Ruby with magenta edges, a complex and delicate nose of sour cherry and bramble blackberry, cedar wood, orange peel, mocha and officinal herbs, then a fine, balanced mouth with excellent tannin grain and a vibrant saline trail.
Pairs with: Veneto salumi board, Grilled aubergine and pepper, Mushroom risotto
Dry · Full-bodied · Medium tannin · Medium acidity · Bold
Made by refermenting the Valpolicella Classico on Amarone skins still wet with wine, a red of strong, decisive character with an intense bouquet of cherry, plum and conserve and notable staying power.
Pairs with: Roast pork loin, Grilled lamb chops, Hard aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Garnet red, intensely scented of sour cherry preserved in spirit, wild berries and spice, with a full, dry, velvety mouth built on three months of drying and two years in wood.
Pairs with: Braised beef with cloves, Wild boar with polenta, Aged pecorino
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
The estate's Riserva, garnet red with an intense nose of cooked fruit, dried prunes, sour cherries in spirit, tobacco and assorted spice including ginger, from a small, well-exposed cru at Castelrotto.
Pairs with: Roast beef rib, Brasato al Amarone, Hard aged cheese
Sweet · Full-bodied · Medium tannin · Medium acidity · Romantic
Corte Rugolin's sweet Recioto, made from the best bunches dried for three to four months in the fruttaio, in the traditional sweet style of the valley.
Pairs with: Sbrisolona, Dark chocolate torta, Gorgonzola dolce
Dry · Light-bodied · Low tannin · Medium acidity · Easygoing
The estate calls it a fresh, fruity, food-friendly wine, a blend of the indigenous grapes that reflects the terroir it takes its name from.
Pairs with: Pasta with grilled vegetables, Smoked trout, Cold roast pork
Dry · Full-bodied · Medium tannin · Medium acidity · Savoury
Le Salette's take on the technique the estate calls an ancient Valpolicella practice used for centuries, adding Oseleta to the classic blend for grip.
Pairs with: Risotto with pumpkin, Meat lasagna, Aged cheese
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Fresh and fruity but elegant at the same time, a varietal Molinara rosato the estate positions as versatile at table and easy on its own.
Pairs with: Bruschetta with tomato, Fresh cheeses, Grilled sea bream
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Medium ruby and lively when young, with a fragrant nose of delicate flowers, fresh black cherry and warm spice, then a medium-bodied, sapid and well-balanced palate with soft tannin and good acidity.
Pairs with: Vegetable minestrone, Pasta e fagioli, Roast chicken with sage
Dry · Medium-bodied · Low tannin · High acidity · Funky
Novaia's no-added-sulphite Valpolicella, made with indigenous yeasts and about two months of post-fermentation maceration, staying medium-bodied, sapid and fresh.
Pairs with: Charcuterie and pickles, Pasta with courgette and mint, Fresh goat cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Savoury
A deep ruby cru Superiore from a volcanic parcel at 400 metres, clear and intense in red fruit with spice notes, and full-bodied, sapid and persistent on the palate with medium tannin and good roundness.
Pairs with: Tagliatelle with truffle, Braised beef, Aged Monte Veronese
Dry · Full-bodied · Medium tannin · Medium acidity · Savoury
Deep ruby with an intense, clear aroma of spice and the particular notes given by refermenting on Amarone skins, then a full-bodied, structured, sapid and persistent palate with evolved tannins.
Pairs with: Tagliatelle with meat ragu, Boiled meats with salsa verde, Medium-aged Asiago
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
A deep garnet Amarone with an intense nose of black cherries and cherries carrying the notes of the drying process, spicy dark chocolate and tobacco, plus goudron from ageing, and a generous, velvety, highly extracted palate marked by an intense mineral hint.
Pairs with: Grilled beef ribeye, Braised venison, Extra-mature Parmigiano
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
The Riserva from the Le Balze cru: deep garnet, intense in ripe red fruit and jam with the marks of appassimento, spice, coffee, dark chocolate, tobacco and goudron, and a generous, velvety, sapid palate closing on almond and cherry jam.
Pairs with: Roast rib of beef, Hare in salmi, Extra-mature cheese
Sweet · Full-bodied · Medium tannin · Medium acidity · Romantic
Deep garnet with violet hues, particularly fruity when young, with red fruits and undergrowth over spice, coffee and bitter chocolate, then a sweet, velvety, warm and elegant palate showing fruit jam and vanilla.
Pairs with: Dark chocolate dessert, Dried fruit and mostarda, Foie gras
Dry · Medium-bodied · Low tannin · High acidity · Easygoing
Luminous ruby, elegant and aromatically complex for its level, with fruit and prevailing spice notes, sapid and light-footed with extraordinary drinkability.
Pairs with: Gnocchi with tomato and ricotta, Grilled radicchio with speck, Soft cow's milk cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Elegant
Vigour and elegance in one bottle: bright ruby, intensely fruited with spice, decisive and refined in structure, with velvety tannins and a persistent close.
Pairs with: Baked pasta with mushrooms, Grilled chicken thighs, Semi-hard mountain cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Force and balance together: ruby with garnet reflections, sour cherry, plum and spice on the nose, complex, enveloping and dry on the palate, harmonious and elegant and made to age.
Pairs with: Brasato, Roast pheasant, Aged cheese
Sweet · Full-bodied · Medium tannin · Medium acidity · Romantic
An intense ruby sweet red, rich on the nose with cherry, raspberry and chocolate, soft and moderately sweet on the palate and balanced by exceptional minerality.
Pairs with: Chocolate and hazelnut tart, Fresh raspberries with cream, Gorgonzola with honey
Dry · Full-bodied · Firm tannin · High acidity · Elegant
Built from roughly seventy percent fresh grapes and thirty percent lightly dried, a fine and complex Valpolicella the estate calls ambitious, with real character and the frame to improve in bottle.
Pairs with: Grilled lamb, Duck breast with cherries, Mature Asiago
Dry · Medium-bodied · Medium tannin · High acidity · Refreshing
A Valpolicella Superiore made only from fresh grapes with no drying, from limestone rock that the estate credits with a complex structure, elegance and notable ageing potential.
Pairs with: Beef tartare, Grilled vegetables and herbs, Semi-mature sheep cheese
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
A very intense ruby Amarone of great structure and softness, with cherry, small red fruits, plum, spice, tobacco and aromatic herbs on the nose and the same aromas returning in the mouth, where the tannins are very sweet but present and give the wine length and depth.
Pairs with: Braised beef shin, Roast wood pigeon, Aged pecorino with mostarda
Sweet · Full-bodied · Medium tannin · High acidity · Contemplative
Deep ruby, with cherry conserve, very ripe plum, small red fruits, spice, tobacco and chocolate on the nose, and a powerful, fat, sweet palate that the estate insists is never cloying, returning cherry, plum, cocoa and a light mineral note.
Pairs with: Cocoa and almond cake, Plum tart, Aged blue cheese
Dry · Light-bodied · Low tannin · High acidity · Easygoing
Ruby red with an almond scent and tones of rose and cherry, fresh and dry on the palate and pleasantly tart, a young wine of moderate alcohol to be drunk within a year or two.
Pairs with: Pasta e fagioli, Veneto salumi, Bollito misto with cren
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
A pre-dried Superiore built on sour cherry and blackberry conserve, plum and withered violet, following through into caramel, white pepper, cocoa, walnut and vanilla from two years in French tonneaux.
Pairs with: Roast beef, Furred and feathered game, Aged cheese
Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic
Garnet red with scents of cherry and dried fruit, a medium-bodied wine of good longevity drawn from a single 3.5 hectare cru planted with a mix of old and new Veronese varieties.
Pairs with: Braised veal shank, Roast hare, Polenta with sausage
Dry · Full-bodied · Medium tannin · Medium acidity · Rustic
The estate says refermenting on Amarone pomace extracts the typical Amarone characters into the wine: dried-fruit scent, alcohol and structure, giving a Ripasso suited to medium-term ageing.
Pairs with: Grilled beef, Roast venison, Pastissada de caval
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Intense and extraordinarily powerful, with a concentrate of sour cherry conserve, dense and harmonious in the mouth, rich and dry with tannins built for a long development in bottle.
Pairs with: Roast meats, Dark chocolate, Soft cheeses
Dry · Full-bodied · High tannin · Medium acidity · Bold
Intense and extraordinarily powerful, still rich in tannin, with black cherry on the nose and a warm, strong, full and velvety palate carrying an agreeably bitter edge, elegant and well balanced.
Pairs with: Roast beef, Bitter chocolate, Aged and fresh cheeses
Dry · Full-bodied · High tannin · Medium acidity · Contemplative
Extremely powerful and intense with a concentrated flavour of black cherry conserve, dense and very mature yet still velvety, full and dry, with the tannin load for a long life in bottle.
Pairs with: Roast duck, Roast red meat, Aged cheese
Sweet · Full-bodied · Medium tannin · High acidity · Romantic
Intense with concentrated cherry and redcurrant, then dense ripe forest fruits with a pinch of dark chocolate: an unusual dessert red of power and elegance, harmonious and seductive, at 100 to 110 grams per litre of sugar.
Pairs with: Chocolate cake, Almond pastries, Blue cheese
Dry · Medium-bodied · Low tannin · High acidity · Easygoing
A Valpolicella Superiore whose simplicity is the point: fresh red fruit, floral notes and a little spice from the varieties, with delicate tannin and freshness balanced by softness.
Pairs with: Veronese gnocchi, Medium-aged cheese, Served cool as an aperitif
Dry · Full-bodied · Medium tannin · Medium acidity · Savoury
A refined, full-bodied red that the estate calls full and decisive on both nose and palate thanks to the ripasso technique, with tannin and freshness in elegant balance and a silky, easy-drinking texture.
Pairs with: Cured meats, Beef carpaccio, Brasato
Dry · Full-bodied · Medium tannin · High acidity · Savoury
An intense, complex Amarone of traditional school: fruit conserve and small red fruits with the pleasantly vegetal, aromatic-herb notes the estate credits to altitude, then chocolate, black pepper and vanilla from the wood, sapid with soft balanced tannin.
Pairs with: Roast red meat, Venison, Aged cheese
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Grown at 550 metres on fossil marl: the clay component gives force and sapidity, the limestone gives elegance and freshness, in a ruby-red wine of considerable structure.
Pairs with: Braised beef with bay, Wild boar, Aged Monte Veronese d'allevo
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Fresh fruit on the nose with floral notes of violet, elegant and light with the extraordinary freshness and drinkability the estate aims for in its entry red.
Pairs with: Pizza margherita, Grilled sardines, Risi e bisi
Dry · Medium-bodied · Medium tannin · High acidity · Elegant
A Superiore of real finesse and elegance, with clear scents of spice, small forest fruits and rose, and a palate the estate describes as showing great complexity and freshness.
Pairs with: Roast rabbit with herbs, Mushroom tagliatelle, Semi-mature Monte Veronese
Dry · Medium-bodied · Firm tannin · High acidity · Contemplative
A Valpolicella Superiore held ten years in 1000-litre oak vats before release, with clear spice and small undergrowth fruits on the nose and a palate that has kept remarkable freshness through the long ageing.
Pairs with: Aged beef rib, Truffle risotto, Extra-aged Parmigiano
Dry · Full-bodied · Medium tannin · High acidity · Savoury
Completely dry in the Cà la Bionda style, with freshness and elegance accompanying a large structure built by refermenting the young wine on skins still rich in colour, aroma and sugar.
Pairs with: Beef stew with polenta, Grilled sausages, Mature Asiago
Dry · Full-bodied · Firm tannin · High acidity · Bold
A great concentration of scents recalling the cherry typical of the Marano valley, then an enveloping palate with a long and persistent aftertaste, from grapes that lose about forty percent of their weight in the drying room.
Pairs with: Braised beef, Roast goose, Aged pecorino
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
The single-hill Amarone: complex on nose and palate, opening on pepper and dried tobacco and evolving towards sour cherries in spirit and balsamic notes, with the freshness and elegance the estate says the soil gives its ageing wines.
Pairs with: Roast wild duck, Beef braised in Amarone, Aged goat cheese
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Made only in the vintages when optimal ripeness coincides with the acidity that guarantees longevity. What strikes the estate about the wine is its elegance and finesse.
Pairs with: Roast rib of beef, Hare in salmi, Aged Parmigiano with mostarda
Sweet · Full-bodied · Medium tannin · High acidity · Romantic
A sweet red at 120 to 140 grams per litre of residual sugar that the estate says carries a great minerality, giving it extraordinary freshness and drinkability despite the sweetness.
Pairs with: Bitter chocolate torta, Dried figs and walnuts, Gorgonzola
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Impenetrable dark red, intense with over-ripe red fruit, cinnamon and vanilla, then warm and persuasive on the palate with cooked fruit, sweet spices and cloves and a long, dry finish.
Pairs with: Red meat, Game, Aged cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Fruity
Rich, round and velvety but sociable at table: intense ruby, ripe cherry and sweet spice on the nose, rich and intense in cherry and wild berries on the palate with good persistence and soft tannins.
Pairs with: Pasta with rich Mediterranean sauce, Grilled or roast red meat, Spiced Asian dishes
Dry · Full-bodied · Medium tannin · Medium acidity · Bold
Dry, rich, velvety, complex and elegant: intense ruby, wild berries, conserve and vanilla on the nose, then rich, warm and intense cooked fruit with cocoa and vanilla on the finish.
Pairs with: Pasta with mushroom sauce, Risotto, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Elegant
The elegant cru of the Masi range, impenetrable ruby, intense and complex in cooked fruit and cinnamon, then rich, warm and round with ripe cherries and marasca, cooked plums and a rounded bitter-almond signature.
Pairs with: Duck a l'orange, Goulash, Gorgonzola
Sweet · Full-bodied · Medium tannin · High acidity · Festive
The traditional sweet red of the Valpolicella: impenetrable ruby, cooked cherry and fruit in spirit on the nose, and a complex, pleasing alternation of sweetness and acidity with a long finish.
Pairs with: Pandoro, Dry pastries and pastafrolla, Gorgonzola
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Ruby, with small red fruits, iris flower and rose on the nose, then a palate where freshness and salinity dominate with minty notes and crunchy spice.
Pairs with: Cured meats, Bean and barley soup, Grilled mackerel
Dry · Medium-bodied · Medium tannin · High acidity · Refreshing
Ruby red, with ripe red fruit of cherry and sour cherry alongside minty notes and spice, confirmed on the palate with good freshness and sapidity and, in the estate's words, great drinkability.
Pairs with: Vegetable soup, Bollito di carne, Farmyard chicken
Dry · Medium-bodied · Medium tannin · High acidity · Elegant
From white marl and flint at 400 to 500 metres: ruby, with spice, balsamic notes and mint on the nose, and a dry, persistent palate that finishes fresh, with what the estate calls great elegance and finesse.
Pairs with: Tagliolini with butter and sage, Poached chicken, Fresh sheep cheese
Dry · Full-bodied · Medium tannin · High acidity · Savoury
Ruby red, recalling cherry, tobacco, aromatic herbs and spice, and closing on freshness with balsamic and minty notes and a long persistence.
Pairs with: Aged cheese, Grilled meats, On its own after a meal
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Intense red with wide legs in the glass from the higher alcohols, recalling dried grapes on the nose with shifting, articulated scents closing on refined spice and balsamic notes, then fleshy, enveloping and extremely persistent in the mouth.
Pairs with: Aged cheese, Game, Brasato
Sweet · Full-bodied · Medium tannin · High acidity · Contemplative
Intense red with violet reflections, an intoxicating nose of dried grapes, cherries in spirit and dried fruit closing on refined spice, and a mouth the estate calls fleshy and crunchy.
Pairs with: Aged cheese, Dry biscuits, Bitter chocolate
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Straw yellow, with white flowers, citrus notes and grapefruit seed on the nose and great freshness and sapidity on the palate, an easy-drinking, thirst-quenching bottle-fermented white.
Pairs with: Antipasti, Fried lake fish, As an aperitif
Dry · Medium-bodied · Low tannin · High acidity · Easygoing
Ruby red, intense in red fruit on the nose and well balanced on the palate with good acidity, from certified organic terraced hillside vineyards at 200 to 250 metres.
Pairs with: Italian antipasti, Pasta and soups, White and red meats
Dry · Full-bodied · Firm tannin · Medium acidity · Savoury
Intense ruby red, intense in red fruit of cherry and redcurrant, well balanced with dense, enveloping and elegant tannins, and unusually for the zone matured in terracotta amphora.
Pairs with: Pasta with meat or game ragu, Red meat over embers, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Intense ruby tending to garnet with age, intense in red fruit of cherry and redcurrant with spice, well balanced with dense, amalgamated tannins of excellent structure.
Pairs with: Grilled red meat, Brasato, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Garnet red, intense with the characteristic cherry note made complex by spice, and elegantly tannic on the palate, well balanced and powerful.
Pairs with: Red meat, Game, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
An impenetrable garnet, intense in red fruit under spirit of cherry and plum well amalgamated with noble spiced notes, and on the palate a wine of real fabric with decisive, elegant tannin, balanced and persistent.
Pairs with: Bollito misto, Brasato, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Impenetrable garnet, intense in red fruit under spirit amalgamated with noble and persistent spice, and of notable gustatory concentration on the palate, persistent and balanced by an elegant, velvety tannin.
Pairs with: Game, Aged cheese, On its own for meditation
Dry · Medium-bodied · Low tannin · High acidity · Easygoing
The estate's first organic bottling, embracing floral, fruity and pleasantly spiced notes, going straight into bottle after racking and a steel refinement so that it stays fresh and easy for everyday drinking.
Pairs with: Pizza with vegetables, Speck and pickled vegetables, Risotto with peas
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Selected from the best Valpolicella in the cellar, a wine in which freshness, fruit and soft notes from refinement blend together, which the estate says gives it great versatility.
Pairs with: Roast pork with fennel, Mushroom polenta, Medium-aged Asiago
Dry · Full-bodied · Medium tannin · High acidity · Elegant
A Ripasso of structure and at the same time great freshness and fruit, distinguished, in the estate's words, by its brilliant colour, its cleanliness on nose and palate and its considerable elegance.
Pairs with: Grilled beef, Duck ragu, Aged cheese
Dry · Full-bodied · Firm tannin · High acidity · Elegant
Made from Corvina, Corvinone and Rondinella dried a minimum of ninety days, the estate's Amarone keeps a dry and refined style, balanced on the nose and harmonious in the mouth.
Pairs with: Braised beef, Roast guinea fowl, Aged Parmigiano
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Intense garnet with orange reflections, an intense and elegant nose of cherry and plum in spirit with ethereal notes and a spiced finish of chocolate, cinnamon and tobacco, then a balanced, dry palate with elegant, soft tannins that the estate says never feels excessive despite the alcohol.
Pairs with: Dark chocolate, Very mature and tasty cheese, On its own for meditation
Sweet · Full-bodied · Medium tannin · High acidity · Festive
Made only in the best vintages, the estate's sweet wine of tradition, of feast days and of special occasions, from grapes dried a minimum of 120 days.
Pairs with: Pandoro, Almond biscuits, Gorgonzola
Dry · Full-bodied · Medium tannin · Medium acidity · Bold
A garnet red of good intensity born from the union of Corvina, Rondinella and Molinara with Cabernet Sauvignon and Sangiovese, whose dominant notes the estate gives as marasca cherry in spirit, liquorice and spice.
Pairs with: Grilled lamb, Beef and bean chilli, Semi-aged pecorino
Dry · Medium-bodied · Low tannin · High acidity · Easygoing
Brilliant ruby with a fragrant, intense and very fruity scent and a dry, harmonious taste, from the Ronchiel and La Costa vineyards in the Fumane valley.
Pairs with: Local salumi, Vegetable soup, White meat main courses
Dry · Medium-bodied · Medium tannin · Medium acidity · Savoury
A deep ruby red, harmonious and sapid, with an intense and agreeable scent, drawn from the Ronchiel, La Costa and Monte Sant'Urbano vineyards and picked late at the end of October.
Pairs with: Roast meats, Baked lamb, Medium-aged cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Bold
Intense ruby red with scents of undergrowth, sour cherries and plums, and a robust, complex body that the estate says feeds back into the aromatics.
Pairs with: Mixed grilled meats, Roasts, Medium-aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Deep ruby tending to garnet, with very clean scents of berry fruit, jam and cherries in spirit, and flavours of vanilla, spice, liquorice and bitter almonds.
Pairs with: Game, Roast meats, Very mature cheese
Dry · Full-bodied · High tannin · Medium acidity · Bold
The barrique-only Riserva, deep ruby tending to garnet with very clean scents of berry fruit, jam and cherries in spirit, delivering vanilla, spice, liquorice and bitter almond.
Pairs with: Braised game, Roast beef, Very mature cheese
Dry · Full-bodied · Medium tannin · High acidity · Fruity
Brilliant ruby, with red plum, marzipan and exotic flowers over a light saline shade, then juicy and enveloping with marked acidity that keeps the red fruit and spice intact, closing on the purity of the fruit.
Pairs with: Duck ragu on pappardelle, Grilled pork chop, Semi-aged mountain cheese
Dry · Medium-bodied · Medium tannin · High acidity · Elegant
A Valpolicella Superiore from fresh grapes at 450 metres, whose wide day-night temperature swing gives a particular spiciness on the nose and, the estate says, an entirely distinctive polyphenolic profile, with acidity marking a serious structure.
Pairs with: Beef carpaccio, Roast chicken with lemon, Mushroom risotto
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Brilliant red, with clean red cherry and berry aromas lifted by a floral touch, then an initially sweet, glyceric mouthfeel followed by a slightly bitter note and a notable tannic bite over lively red-fruit flavours.
Pairs with: Braised beef cheek, Roast venison, Aged Monte Veronese
Dry · Full-bodied · Firm tannin · High acidity · Elegant
Intense ruby, with red and forest fruits, floral violet and rose, hints of aromatic herbs and a fine mineral thread, then enveloping and velvety but held up by live freshness, closing long on citrus and saline echoes that turn towards liquorice and earth with age.
Pairs with: Roast hare, Beef in barolo-style braise, Extra-aged Parmigiano
Dry · Full-bodied · Firm tannin · High acidity · Elegant
Garnet red, with red plum and small red fruits alongside withered violets, light mineral notes and balsamic spice, then elegant, round and slender with a red-fruit weave held by lively acidity and a long, pleasantly bittersweet, saline close.
Pairs with: Roast duck, Braised oxtail, Aged pecorino
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
A cellar selection rather than a single site: after about four years of maturation the casks that show the longest ageing potential are isolated and left longer, so every Riserva is unique to its vintage and to the vineyards behind it.
Pairs with: Roast rib of beef, Hare in salmi, Extra-aged Parmigiano with mostarda
Dry · Light-bodied · Low tannin · Medium acidity · Easygoing
Ruby to cherry red, with a fresh and fruity nose and a light, fruity and soft flavour: a young wine the estate says adapts well to any situation.
Pairs with: Pasta first courses, White meats, Grilled vegetables
Dry · Full-bodied · Medium tannin · Medium acidity · Rustic
Ruby red with garnet reflections, vinous and intense on the nose and decisive, dry and soft in the mouth, from silty and clay soils inside the Valpolicella Classica zone.
Pairs with: Braised beef, Sausage with polenta, Medium-aged cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Elegant
Intense ruby red, fruity and fine on the nose, elegant and soft in the mouth, built from grapes given a short and sometimes partial drying and in some vintages blended with fresh must.
Pairs with: Grilled beef, Roast lamb, Mature cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Bold
Deep ruby red with garnet reflections, intense and spiced on the nose and dry and soft in the mouth, made from both indigenous and non-indigenous varieties in the estate's vineyards.
Pairs with: Grilled steak, Sausage and lentils, Semi-aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Garnet red with an intense, ethereal and spiced nose, from bunches chosen twice over, first in the vineyard for ripeness and loose berries, then in the fruttaio for integrity and health.
Pairs with: Braised beef, Roast game, Aged Parmigiano
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
The estate's Riserva, garnet red with an intense, ethereal and spiced nose and a minimum of four years of ageing behind it, from the double-selected bunches of the Monte Cà Bianca site.
Pairs with: Roast rib of beef, Braised game, Extra-aged cheese
Sweet · Full-bodied · Medium tannin · Medium acidity · Romantic
Deep ruby red turning garnet with age, an intense bouquet with hints of fruit and spice, and a smooth, sweet, full and velvety palate, from bunches selected at harvest and dried in the fruttaio.
Pairs with: Almond biscuits, Dark chocolate, Gorgonzola
Dry · Medium-bodied · Low tannin · High acidity · Easygoing
Lively ruby red, with a delicate, vinous and fragrant red-fruit nose and a sapid, frank and pleasant palate carrying live acidity and moderate tannin.
Pairs with: Antipasti and cured meats, Simple pasta dishes, Pizza
Dry · Medium-bodied · Medium tannin · High acidity · Savoury
Ruby red, with an intense and complex nose opening on small red fruits, notably raspberry, plum and marasca, that evolves into spiced notes, sweet vanilla and intense clove, then fresh and sapid with a fine tannin that wraps the palate in softness and warmth.
Pairs with: Pasta with meat sauce, Roast meat, Aged cheese
Dry · Full-bodied · Medium tannin · High acidity · Savoury
Clear and lively ruby red, intense and complex, opening on raspberry, cherry and marasca and evolving into spice, sweet vanilla and intense clove, then fresh and sapid with a fine tannin that wraps the palate in softness and warmth and a pleasant dry finish.
Pairs with: Lasagna alla bolognese, Red meats, Cheeses that are not too mature
Dry · Full-bodied · Firm tannin · High acidity · Elegant
Deep ruby with garnet reflections, intense and complex in dried flowers, sour cherry and wild cherry conserve, sweet spice, cherry chocolate, china bark and forest-flower honey with faint vine bark and green olive, and typically Marano on the palate for its piercing acidity and finesse: dry, at the edge of off-dry, warm and soft with velvety tannins.
Pairs with: Game and braised red meats, Stracotto d'asino, Aged and slightly piquant cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Intense ruby with garnet reflections, complex in raisin, blackberry, blueberry and plum with tobacco, black pepper, liquorice and coffee, then dry, warm and soft with evident but pleasant tannins, a well-turned robust mouth and balsamic and cherry-chocolate notes on a spiced finish. Austere, rigid and deep.
Pairs with: Aged Parmigiano Reggiano, Game in salmi, Braised beef
Sweet · Full-bodied · Medium tannin · High acidity · Fruity
Deep garnet with violet reflections, fruity, intense and persistent in sour cherry, wild cherry and blueberry with violet, cinnamon and white pepper, sweet and harmonious but never cloying, fresh and extremely fruity with red-fruit conserve and cinnamon in the mouth.
Pairs with: Baked cakes, Chocolate, Soft-paste cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Bold
Deep ruby red with a broad, well-defined nose and a decisive but elegant taste, robust and intense in structure with excellent drinkability, a wine the estate says wins on character and balance.
Pairs with: Grilled meat, Full meals, Semi-aged cheese
Dry · Medium-bodied · Low tannin · High acidity · Fruity
Intense ruby red, with berry fruit and sultana on the nose and a fresh, sapid palate carrying light tannin and a gentle spice, from Pier Paolo Antolini's favourite varieties.
Pairs with: Risotto al tastasal, Red meats, Fresh and aged cheeses
Sweet · Full-bodied · Low tannin · High acidity · Romantic
Golden yellow with amber reflections, intense and persistent in flowers, ripe white-fleshed fruit and almond, recalling apricot, honey, orange blossom and vanilla, then warm, soft, full and structured with a base of acidity holding it in balance.
Pairs with: Tiramisu, Spoon desserts, Blue cheese
Dry · Medium-bodied · Low tannin · High acidity · Easygoing
A dry red made by soft pressing with destemming, fifteen days of maceration with three hand punch-downs a day, and steel storage before bottling, at 13 percent alcohol and 5.7 grams per litre of total acidity.
Pairs with: Pasta with tomato, Roast chicken, Fresh cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Savoury
A dry red from partly dried grapes, soft pressed and destemmed, fermented at 24 to 27 degrees with fifteen days of maceration and three hand punch-downs a day.
Pairs with: Roast pork, Baked pasta, Medium-aged cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Rustic
A dry red held in steel until February, then passed over the Amarone pomace for fifteen days at fifteen degrees before two full years in cask.
Pairs with: Braised beef, Grilled sausage, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Made from the best hand-picked bunches dried three to four months in plateaux, which raises the sugar concentration by twenty-five to thirty percent, then fermented about twenty-five to thirty days and aged two to three years in barrique.
Pairs with: Braised beef, Roast game, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
The estate's named Amarone, from the best bunches hand-picked and dried three to four months, pressed in January, fermented twenty-five to thirty days and matured in barrique for two to three years.
Pairs with: Roast rib of beef, Braised game, Extra-aged Parmigiano
Sweet · Full-bodied · Medium tannin · Medium acidity · Romantic
A wine of very old Veronese tradition, from selected bunches dried at least four months with a weight loss of at least forty percent, fermented at 18 to 22 degrees and refined six months in steel.
Pairs with: Almond tart, Dark chocolate, Gorgonzola
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Pale bright pink, fruity and floral with cherry, redcurrant and dog rose, then fresh, sapid and elegant with a pleasant balance, made from a short press maceration and a cool eight-day fermentation.
Pairs with: Prosciutto and melon, Grilled prawns, Tomato and mozzarella salad
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Bright yellow with greenish reflections, with ripe fruit and floral notes and a full, mineral, enveloping palate of great persistence and elegance.
Pairs with: Lake fish in butter, Risotto with asparagus, Fresh goat cheese
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Medium-intensity ruby, fresh and fruity with cherry and marasca, then good body with marked acidity, a bitter-almond edge and a sapid, harmonious close.
Pairs with: Bigoli with anchovy, Grilled chicken, Young Monte Veronese
Dry · Full-bodied · Medium tannin · Medium acidity · Savoury
Deep ruby red, intense and elegant with ripe plum and cherry and spice, then full-bodied, balanced, enveloping and of excellent persistence.
Pairs with: Braised beef with polenta, Roast duck, Mature cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Bold
Intense ruby red, decisive on the nose with cherry in spirit, bitter almond and leather, then round and structured with soft tannins and excellent persistence.
Pairs with: Grilled beef, Mushroom pasta, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Deep ruby red, complex, harmonious and elegant with dried fruit, conserve, undergrowth, walnut husk and leather, then balanced, rich, delicate, austere and persistent on the palate.
Pairs with: Braised beef, Roast game, Aged Parmigiano
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Intense garnet, rich and marked with dried flowers and fruit, balsamic herbs, cloves, tobacco, cocoa and leather, then full, structured, velvety and persistent, with what the estate calls a three-dimensional progression on the palate.
Pairs with: Hare in salmi, Roast rib of beef, Extra-aged cheese
Sweet · Full-bodied · Medium tannin · Medium acidity · Romantic
Deep red, intense with floral notes of violet, iris and wild rose alongside vanilla, and full, sweet and delicate on the palate after a spontaneous fermentation stopped at the desired sugar and alcohol.
Pairs with: Pandoro, Berry tart, Gorgonzola
Dry · Full-bodied · Medium tannin · Medium acidity · Savoury
Intense ruby to garnet, with a clean nose of undergrowth fruit, sour cherry and plum lightly spiced with leather and pepper, and a robust, complex body that harmoniously echoes those aromas.
Pairs with: Red meat over embers, Game, Aged ham and strongly flavoured cheese
Medium Sweet · Full-bodied · Medium tannin · Medium acidity · Contemplative
Intense garnet, clean and complex in forest fruits and sugared almond, cherries and sour cherries in spirit, spice, vanilla, chocolate, cinnamon and liquorice, with violet, iris and wild flowers when young, and only 50 grams per litre of sugar so it stays austere.
Pairs with: Wild boar or venison, Roast pigeon, Very old and piquant cheese
Sweet · Full-bodied · Medium tannin · High acidity · Romantic
Deep, intense garnet, extremely complex in forest fruits and sugared almond, cherry and plum jam and sour cherries in spirit with light spice, vanilla, chocolate, cinnamon and liquorice, shading into violet, iris and wild meadow flowers, with a body the estate calls sweet, delicate, harmonious and soft as velvet.
Pairs with: Pandoro di Verona, Crostate and shortcrust pastry, Chocolate
Dry · Medium-bodied · Medium tannin · High acidity · Refreshing
Ruby red, where the freshness and integrity of the fruit give character to a medium-bodied, agreeable wine carrying the persistence of elegant dried-flower notes.
Pairs with: Pasta with vegetable ragu, Roast rabbit, Semi-aged cheese
Dry · Full-bodied · Medium tannin · High acidity · Elegant
Ruby red, elegant on the nose with notes of red fruit and spice and a fine wood aroma, with real body and a balance between tannin and acidity. A Ripasso made without any appassimento of the grapes.
Pairs with: Grilled beef, Mushroom risotto, Aged cheese
Dry · Full-bodied · Firm tannin · High acidity · Bold
A Demeter-certified Amarone from grapes that lose forty percent of their weight in the drying room, soft pressed in February and fermented at a natural 13 to 17 degrees with a long maceration for maximum fruit extraction.
Pairs with: Braised beef, Roast game, Aged cheese
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
The estate's Riserva, from grapes dried until they lose at least thirty-five percent of their weight, pressed in January and fermented cool at 13 to 17 degrees with a long maceration, then given at least two years across tonneau and large cask.
Pairs with: Roast rib of beef, Hare in salmi, Extra-aged cheese
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
The estate's attempt to vinify Amarone in the most natural and traditional way possible: a hundred days of drying, hand destemming and crushing, indigenous-yeast fermentation in an oak truncated-cone vat with daily hand punch-downs, then five years in untoasted 700-litre oak with no filtration and no fining.
Pairs with: Braised game, Roast beef, On its own for meditation
Sweet · Full-bodied · Medium tannin · High acidity · Contemplative
Made only from the best grapes of the best vintages, with the drying extended to 150 days, a gentle pressing and a two-month fermentation in open tonneau before at least two years in new tonneau.
Pairs with: Dark chocolate, Dried fruit and nuts, Blue cheese
Dry · Full-bodied · Medium tannin · High acidity · Elegant
From vines over sixty years old on south-west to north-east exposed calcareous soils rich in skeleton and well drained, giving distinct perceptions of forest fruits, wild strawberry and blueberry, sour cherry and ripe marasca, and a well-structured, flowing palate with the minerality the estate calls typical of the Falezze terroir.
Pairs with: Beef tagliata, Truffle pasta, Semi-aged cheese
Dry · Full-bodied · Medium tannin · High acidity · Savoury
Ruby red with garnet and orange reflections, floral on the nose with evident ripe fruit that stays fresh, and a vertical palate playing on acid and saline notes with an excellent balance between minerality and a tannin that closes dry and persistent.
Pairs with: Grilled pork ribs, Braised beef, Aged cheese
Dry · Full-bodied · Firm tannin · High acidity · Bold
Ruby red with violet reflections, with the territory clearly marked on the nose in marasca, plum and undergrowth fruit alongside consistently refined notes of cocoa and tobacco, then a full mouth of great structure, velvet and roundness with a persistent close.
Pairs with: Traditional braised meats, Roast game, Aged cheese
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
A deep ruby red of important structure and a fullness of aroma the estate calls immediately recognisable for complexity and elegance, with a share of Oseleta giving forest-fruit aromatics and pronounced tannin.
Pairs with: Game dishes, Aged cheeses, Chocolate above 80 percent
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
The estate's base red, from grapes grown as high as 600 metres on basaltic and clay soils of volcanic origin in the Marano valley.
Pairs with: Cured meats, Pasta with tomato, Fresh cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Savoury
Ruby red, with hints of red fruit and raspberry and the black pepper the estate credits to Molinara, plus toast, caramel and vanilla from the French oak, and a robust flavour with a full, persistent body.
Pairs with: Stews, Braised meats, Wild game
Dry · Full-bodied · Medium tannin · Medium acidity · Savoury
Deep red tending to garnet with age, with a characteristic and pleasant scent and a full, velvety, full-bodied flavour, obtained by refermenting the Valpolicella on the residual pomace of the estate's Recioto and Amarone.
Pairs with: Meat dishes, Roast game, Cheeses
Dry · Full-bodied · Firm tannin · High acidity · Bold
Produced at 500 metres on the soil of very ancient disintegrating lavas in the sub-zone the estate calls Purano, a dry wine that takes its name from the bitter vein that characterises it, full-bodied, alcoholic and of great flavour.
Pairs with: Wild game, Cold cuts, Aged cheese
Dry · Medium-bodied · Low tannin · Racy acidity · Refreshing
Straw yellow with golden reflections and a fine, persistent perlage, with delicate scents of freshly baked croissant crust and echoes of exotic fruit and citrus, then vigorous and enveloping on the palate with a lashing, crystalline acidity.
Pairs with: Fried lake fish, Oysters, Aged cheese
Dry · Medium-bodied · Low tannin · High acidity · Easygoing
Ruby red, revealing the classic aromas of cherry and small red fruits with floral hints, then soft on the palate with what the estate calls an extraordinary freshness.
Pairs with: Polenta with mushrooms, Pasta with tomato, Fresh cheese
Dry · Medium-bodied · Medium tannin · High acidity · Savoury
Transparent and brilliant ruby red, with the typical cherry and small red fruit scents plus floral and spiced shadings, and a fresh, sapid palate whose fruited character integrates pleasantly with a delicate tannic weave.
Pairs with: Roast poultry, Pasta with sausage ragu, Medium-aged cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Savoury
Intense ruby red with garnet reflections, with the typical cherry and small red fruit scents alongside redcurrant conserve, well married to pleasant spiced notes from the wood ageing, and a soft palate balanced between freshness and tannic weave.
Pairs with: Grilled beef, Braised pork, Aged cheese
Dry · Full-bodied · Firm tannin · High acidity · Bold
Intense garnet red, with intense and complex scents of cherry and red fruits well married to pleasant spiced notes from the wood, and a round, structured palate carrying what the estate calls an extraordinary freshness and the potential for long evolution.
Pairs with: Braised beef, Roast game, Aged cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Savoury
Concentrated ruby red, with blackberry and blackcurrant, withered violet, black pepper and balsamic notes, then soft and warm with a measured tannic grip.
Pairs with: Polenta e soppressa, Grilled meats, Cured meats and cheese
Dry · Full-bodied · High tannin · Medium acidity · Bold
Deep ruby, with cherry conserve, vanilla, liquorice and tobacco on the nose and a warm, soft, intensely tannic palate, from organically farmed Corvina and Rondinella dried in a fruttaio at low temperature and controlled humidity.
Pairs with: Pastissada con polenta, Grilled meats, Aged cheese
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Dark garnet red, with sour cherries in spirit, graphite and chocolate on the nose, then excellent freshness and a decisive but velvety tannin, from a September hand selection into crates and six years in the estate cellar.
Pairs with: Risotto all'Amarone, Roast and grilled red meats, Cured meats and aged cheese
Sweet · Full-bodied · Medium tannin · Medium acidity · Romantic
Impenetrable dark red, with hints of sour cherry conserve, balsamic notes and chocolate, then fruity and soft on the palate with an elegant tannic grip.
Pairs with: Torta sbrisolona, Dry pastries, Chocolate desserts
Dry · Medium-bodied · Medium tannin · High acidity · Savoury
One of the estate's three faithful photographs of the Valpantena, first made in 2016, from a wholly manual harvest and grape selection intended to keep the nuances of each vintage in the glass.
Pairs with: Roast poultry, Pasta with meat sauce, Medium-aged cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Savoury
The second of Costa Arente's three Valpantena expressions, first made in 2016, combining the estate's traditional harvesting with modern cellar technique.
Pairs with: Braised beef, Grilled sausage, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Costa Arente's flagship expression of the Valpantena, hand-picked and hand-selected at Grezzana and first made in 2013.
Pairs with: Braised beef, Roast game, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
The estate's longest-aged Amarone, first made in 2016, drawn from hand-selected fruit and given the extended ageing the Riserva category requires.
Pairs with: Roast rib of beef, Braised game, Extra-aged Parmigiano
Sweet · Full-bodied · Medium tannin · Medium acidity · Romantic
The estate calls Recioto the mythical father of Amarone, and added its own to the range in 2020, made from the Valpantena's hand-picked, hand-selected fruit.
Pairs with: Dark chocolate dessert, Dry pastry, Blue cheese
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
The estate's look beyond the Valpantena, a Lugana from the clay flats south of Lake Garda, first made in 2020.
Pairs with: Lake fish, Risotto with herbs, Fresh cheese
Dry · Medium-bodied · Low tannin · High acidity · Fruity
Ruby red with violet reflections and intense vinous scents of violet and cherry, a medium-bodied, fruity wine the estate says is made to be drunk young.
Pairs with: Antipasti, Soups and pasta, Typical Mediterranean dishes
Dry · Full-bodied · Medium tannin · High acidity · Savoury
Intense red, with red fruit, spice and cocoa on the nose, then warm and soft in the mouth and well balanced by a round tannin, from a ripasso the estate deliberately applies more restrictively than the appellation rules allow.
Pairs with: Meat dishes, Cheese, Grilled vegetables and polenta
Dry · Full-bodied · Medium tannin · Medium acidity · Elegant
Intense ruby red with a broad, enveloping bouquet of fruit and aromatic herbs, then spiced notes and a solid, decisive palate that is at the same time soft and elegant.
Pairs with: Grilled red meats, Brasati, Roasts and cheeses
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Intense garnet red with an ethereal scent of dried fruit, then full, warm, enveloping and dry on the palate, a wine the estate describes as important and of rare elegance that lends itself well to ageing.
Pairs with: Brasati, Game, Aged cheese
Sweet · Full-bodied · Medium tannin · Medium acidity · Romantic
Garnet red, with enveloping scents of dried grape, violet and conserve, then warm and velvety on the palate, intense and full, a refined red passito the estate calls a wine for meditation.
Pairs with: Dry pastry, Dried fruit and chocolate, Blue cheese
Dry · Medium-bodied · Medium tannin · High acidity · Savoury
The classic Superiore of the Squarano estate, from a Corvina and Corvinone base with Rondinella, made by traditional methods on calcareous and clay soils.
Pairs with: Pasta with meat sauce, Roast poultry, Semi-aged cheese
Dry · Full-bodied · Medium tannin · High acidity · Elegant
The estate's named Superiore, carrying the Squarano name of the property itself and blending Corvina and Corvinone with Rondinella and ten percent other native Valpolicella varieties.
Pairs with: Grilled beef, Braised veal, Aged cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Rustic
The Squarano estate's Ripasso, from the same Corvina and Corvinone base as its Superiore, made by the traditional Valpolicella refermentation and aged in the family's historic cellars.
Pairs with: Braised beef, Sausage and polenta, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
The Squarano estate's Amarone, from a Corvina and Corvinone base with Rondinella, dried in the traditional appassimento and matured in the family's historic cellars.
Pairs with: Braised beef, Roast game, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Octavius is the Fumanelli Riserva, blending Corvina and Corvinone with Rondinella and a tenth of other native Valpolicella varieties, and given the longest cask time of the range.
Pairs with: Roast rib of beef, Hare in salmi, Extra-aged Parmigiano
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
A Trebbiano-led white with Garganega and Incrocio Manzoni, one of the two whites the Fumanelli family makes at Squarano alongside its Valpolicella reds.
Pairs with: Fried lake fish, Risotto with herbs, Fresh cheese
Dry · Light-bodied · Low tannin · High acidity · Refreshing
A fifty-fifty blend of Garganega and Trebbiano Toscano, the simpler of the two Fumanelli whites and the everyday counterpart to the estate's Valpolicella reds.
Pairs with: Antipasti, Grilled white fish, Vegetable dishes
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Made by Demeter-certified biodynamic winemaker Marinella Camerani, Mithas reflects Demeter estate viticulture in its earthy complexity, mineral precision and high acidity, evolving with bottle age.
Pairs with: Braised beef with wild mushroom and polenta, Truffled polenta with Monte Veronese
Dry · Medium-bodied · Medium tannin · High acidity · Funky
Soraigo shows what biodynamic Valpolicella Classico tastes like with minimal intervention: earthy, mineral, tart cherry with clay soil expressiveness and a savoury, food-friendly character that makes it a superb natural-wine discovery.
Pairs with: Cotechino with lentils, Grilled trout with capers
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
A long-aged Amarone built around multi-variety appassimento, with concentration of dried fruit, leather and tobacco, firm but resolved tannins and a long finish.
Pairs with: Braised beef short rib with polenta, Aged Parmigiano Reggiano, Risotto with porcini mushrooms
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Quintarelli's Bordeaux varieties treated to the Valpolicella appassimento method: dried Cabernet and Merlot producing extraordinary density, graphite-inflected fruit and a long finish.
Pairs with: Bistecca alla fiorentina, Wild boar stew with juniper, Aged Asiago d'Allevo
Sweet · Full-bodied · Medium tannin · Medium acidity · Contemplative
The sweet passito counterpart to Quintarelli's Amarone: residual sugar balanced by firm tannins and high acidity producing a luscious yet structured dessert red with decades-long ageing potential.
Pairs with: Dark chocolate fondant, Gorgonzola dolce, Dried fruit and walnut cake
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Quintarelli's entry-level Valpolicella is already a lesson in traditional winemaking: high-acid, savoury cherry fruit with dried-herb complexity and three years in large oak adding gentle structure.
Pairs with: Pasta e fagioli, Grilled veal chop, Sopressa Vicentina salami
Dry · Full-bodied · Firm tannin · High acidity · Bold
A blend of local Corvina with international Cabernet in the Quintarelli style: concentrated, savoury and structured, with the Bordeaux varieties adding colour and spine to the Valpolicella base.
Pairs with: Slow-roasted lamb shoulder, Aged Monte Veronese cheese
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
A heavily concentrated, oak-driven Amarone: tiny yields, four-month drying, four years in small French oak. Layers of dried fruit, dark chocolate and iron. Built for multi-decade cellaring.
Pairs with: Braised beef cheeks with bone marrow, Aged Valtellina Casera, Dark chocolate truffle with sea salt
Dry · Full-bodied · Firm tannin · High acidity · Bold
Dal Forno's entry into the Valpolicella range already shows the estate's signature intensity: deeply coloured, barrique-aged and concentrated beyond what the DOC classification implies.
Pairs with: Pappardelle with duck ragu, Grilled lamb chops
Sweet · Full-bodied · Medium tannin · Medium acidity · Romantic
Dal Forno's sweet Recioto applies the same barrique-and-concentration philosophy: deep, almost port-like sweetness balanced by the estate's signature tannin structure.
Pairs with: Chocolate lava cake, Gorgonzola Piccante
Dry · Full-bodied · Firm tannin · High acidity · Elegant
Allegrini's estate Amarone Classico blends Corvina and Corvinone in nearly equal measure with a small percentage of Oseleta; the result is a polished, internationally styled Amarone with plush dried-fruit concentration and a refined tannin frame.
Pairs with: Beef brasato al Barolo style, Aged Parmigiano Reggiano 36 months, Game bird with wild mushrooms
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
The single-vineyard Fieramonte takes Allegrini's Amarone to the highest level: a single hill block in the Classico zone with extreme concentration, the Oseleta component adding signature pepper warmth to the cedar-espresso complex.
Pairs with: Venison loin with juniper and black truffle, Aged Asiago d'Allevo 24 months
Dry · Full-bodied · Firm tannin · High acidity · Bold
A 100% Corvina IGT aged in French barriques rather than dried: La Poja demonstrates the varietal's structure and ageing potential when treated outside the appassimento framework, producing a powerful, savoury red that rivals Amarone in complexity.
Pairs with: Bistecca alla florentina, Pappardelle al cinghiale
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
A Veronese IGT using partial ripasso over Amarone pomace adding richness to the Corvina-Rondinella blend, while a small Sangiovese component adds acidity. Approachable but complex mid-tier red from Allegrini.
Pairs with: Pasta with meat ragu, Pizza with cured meats, Grilled lamb kebab
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Mazzano is Masi's most powerful and concentrated single-vineyard Amarone, from the high-altitude Mazzano hill in the S. Ambrogio zone. More opulent and riper than Campolongo, with a chocolatey, rich palate and remarkable ageing potential.
Pairs with: Slow-roasted duck with plum sauce, Brasato with Amarone, Aged Montasio Stravecchio
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Masi's entry-level Classico Amarone is the house's most widely distributed wine and among the most accessible classic-zone bottlings, balancing dried-cherry concentration with a restrained herbaceous character and good structure.
Pairs with: Braised beef with polenta, Venison ragu with maltagliati pasta, Aged Grana Padano
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Ca' Florian is Tommasi's single-vineyard flagship Amarone from the old Ca' Florian hillside in the Classico zone, showing dense, chocolatey concentration with elegant tannin structure and long mineral finish.
Pairs with: Brasato al Amarone con polenta, Rack of lamb with rosemary
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Tommasi's estate Amarone Classico represents the fourth-generation family's traditional approach: a high proportion of Corvinone adds floral lift to the dried-cherry concentration while three years in large casks develops structure.
Pairs with: Beef stew with rosemary and garlic, Monte Veronese d'Allevo aged cheese
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Tommasi's Ripasso offers the hallmark refermentation complexity over dried Amarone skins in a well-structured, cherry-tobacco dominated medium red that is one of the zone's best-value offerings in the Ripasso DOC.
Pairs with: Pasta with Bolognese sauce, Grilled Luganega sausages, Mushroom risotto
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Monte Sant'Urbano is Speri's flagship single-vineyard Amarone from the historic cru on the Fumane hillside; traditional large-cask ageing preserves freshness alongside the dried-fruit concentration, producing one of the Classico zone's most elegant and age-worthy Amarone.
Pairs with: Leg of venison with black truffle, Aged Parmigiano Reggiano 36 months
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Speri's estate Amarone Classico reflects the six-generation family's traditional approach with large-cask ageing, producing a fresh, floral, tobacco-inflected Amarone that remains one of the most consistent classic-zone expressions.
Pairs with: Gnocchi al ragu di cinghiale, Aged Asiago d'Allevo
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Capitel Monte Olmi is Tedeschi's single-vineyard prestige Amarone, from the Monte Olmi hill above San Pietro in Cariano, with exceptional concentration and finesse, reflecting one of the oldest family estates in Valpolicella.
Pairs with: Braised ox tail alla vaccinara, Aged Grana Padano 30 months
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
The Capitel dei Nicalo is Tedeschi's Valpolicella Superiore partially ripassoed over dried skins, offering accessible Corvina cherry fruit with tobacco structure and good food-pairing versatility.
Pairs with: Pasta al ragu di carne, Grilled pork sausage with polenta
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Begali's Monte Ca' Bianca is a traditional-school Amarone from very old Corvina vines; deep mineral iron note and high acidity give it a distinctive, food-friendly profile within the Classico zone.
Pairs with: Venison stew with polenta, Aged Monte Veronese d'Allevo
Dry · Full-bodied · Firm tannin · High acidity · Bold
Zyme's Kairos is a modern interpretation of Classico Amarone; former Quintarelli cellarmaster Celestino Gaspari applies small French oak ageing to produce a polished, concentrated expression that bridges traditional intensity with contemporary oak integration.
Pairs with: Brasato with porcini mushrooms and polenta, Aged Parmigiano Reggiano
Dry · Full-bodied · Firm tannin · High acidity · Bold
A 15-variety blend in the Veronese IGT classification, Harlequin is Gaspari's conceptual statement: every grape variety grown across Zyme's vineyards co-fermented after partial drying, producing a complex, layered wine with extraordinary aromatic diversity.
Pairs with: Braised wild boar with truffle and root vegetable, Aged Valtellina Casera
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Pergole Vece is from Le Salette's century-old pergola-trained Corvina vines at 450m elevation in Fumane, producing an Amarone of particular freshness and aromatic complexity; high altitude preserves acidity while old vines add concentration.
Pairs with: Braised beef short rib with polenta, Aged Monte Veronese d'Allevo Stravecchio
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Santa Sofia's Amarone is a traditional-style Classico from the historic Pedemonte estate, emphasising tobacco-leather complexity and long cellarability; the 16th-century villa setting adds heritage gravitas to a consistently well-made Amarone.
Pairs with: Braised beef alla Veneziana with polenta, Prosciutto di San Daniele with melon
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Valentina Cubi's certified organic Amarone from the Fumane hillsides shows a distinctly earthy, mineral character from organic viticulture; the Oseleta addition contributes pepper spice and the high acidity reflects the altitude of the Fumane Classico zone.
Pairs with: Wild boar ragu with pappardelle, Aged Pecorino Romano
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Valentina Cubi's organic Valpolicella Superiore shows the freshness of high-altitude Fumane fruit with earthy mineral character from organic farming; a genuinely characterful everyday Valpolicella with better-than-average expressiveness.
Pairs with: Pasta e fagioli with smoked pancetta, Chicken al mattone with thyme
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Ambrosan is the single-parcel selection from Nicolis's oldest vines on the Villa Girardi estate, given an extra year in large Slavonian casks compared to the estate Amarone; a more concentrated and austere expression of tobacco-cedar style with excellent ageing potential.
Pairs with: Braised oxtail with root vegetables, Aged Parmigiano Reggiano 48 months
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Campo Morar (meadow of mulberries) is Viviani's single-vineyard Amarone from the highest plots on the Mazzano ridge in Negrar, at over 400 metres elevation; the altitude confers remarkable freshness and acidity to the dried-fruit concentration, producing a wine of particular precision and longevity.
Pairs with: Venison rack with juniper berry sauce, Aged Monte Veronese d'Allevo Stravecchio
Dry · Full-bodied · Firm tannin · High acidity · Rustic
The cooperative's estate Amarone Classico provides accessible quality from 230 family growers across the Classico zone; a solid, tobacco-cherry traditional Amarone at significantly better value than single-estate bottlings at comparable quality.
Pairs with: Beef stew alla Veronese, Pizza al tartufo nero
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Domaso is the cooperative's flagship single-vineyard Amarone from the 14-hectare Maternigo hill parcel, showing appreciably greater concentration and mineral precision than the estate-level wine; the earthy, tobacco-cedar style reflects the Maternigo terroir's calcareous character.
Pairs with: Brasato con polenta taragna, Aged Asiago Stravecchio
Dry · Full-bodied · Firm tannin · High acidity · Bold
Il Vegro is Brigaldara's prestige single-vineyard Amarone from the Il Vegro parcel; higher Oseleta concentration and extended ageing in a mix of small and large casks produce a richer, spicier expression than the estate Classico, with excellent concentration and structure.
Pairs with: Roasted venison leg with chocolate sauce, Aged Pecorino Romano
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Vaio Armaron is the prestige Amarone from the historic Serego Alighieri estate, owned by descendants of Dante Alighieri, managed in partnership with Masi; the wine reflects the S. Ambrogio di Valpolicella hill terroir with a refined tobacco-cedar complexity and long cellaring potential.
Pairs with: Braised lamb shank with polenta, Aged Monte Veronese d'Allevo
Sweet · Full-bodied · Medium tannin · High acidity · Romantic
Speri's Le Bine de Jago Recioto represents the traditional sweet red wine of Valpolicella before Amarone became dominant; the fermentation-arrested fruit preserves Corvina's characteristic high acidity beneath the luscious chocolate-cherry sweetness.
Pairs with: Tiramisu, Gorgonzola Dolcelatte
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Santa Sofia's Classico Superiore is a reliable, food-friendly, accessible Valpolicella from the historic Pedemonte estate with cherry-tobacco character and good acidity.
Pairs with: Pasta al pomodoro con basilico, Grilled chicken with herbs
Sweet · Full-bodied · Medium tannin · Medium acidity · Romantic
Tommasi's Recioto Classico is made from the highest-selected Corvina and Corvinone bunches from the family's San Pietro in Cariano vineyards; chocolate-cherry and raisin sweetness balanced by traditional cask structure.
Pairs with: Chocolate fondant, Gorgonzola naturale with honey
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
La Fabriseria (old Venetian dialect for the forge) is Tedeschi's second single-vineyard Amarone from a plot on the Monte Olmi hillside; greater tobacco-iron concentration than the Capitel Monte Olmi, with a more austere, mineral-forward character.
Pairs with: Braised duck leg with cinnamon and dried fruit, Aged Grana Padano 36 months
Sweet · Medium-bodied · Low tannin · High acidity · Romantic
A rare white passito from Dal Forno, made from dried Moscato and Garganega grapes at the Illasi valley estate, applying the same concentration philosophy as the Amarone to a sweet white with orange blossom and apricot intensity.
Pairs with: Pastiera napoletana (orange blossom tart), Torta di ricotta con limone
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Allegrini's estate Classico Superiore reflects the house's high Corvinone proportion (45%) adding floral lift and softer tannin alongside Corvina's cherry-herb character; a bright, food-friendly everyday Valpolicella.
Pairs with: Pasta al ragu di carne, Grilled chicken with lemon and thyme
Dry · Full-bodied · Firm tannin · High acidity · Bold
Masi's Toar is a 30% Oseleta-dominant Veronese IGT that deliberately showcases the rarely-used indigenous variety; partial drying of the Oseleta component adds concentration and the grape's characteristic dark spice and iron mineral character.
Pairs with: Wild boar sausage with polenta, Aged Asiago d'Allevo with black pepper honey
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Castel Caina is Ca' La Bionda's premium single-vineyard selection from the highest Marano valley plots at the foot of the ancient Caina hill; the volcanic soils produce even greater mineral depth and acidity than the estate Classico, with outstanding ageing potential.
Pairs with: Lamb shoulder slow-roasted with mountain herbs, Aged Monte Veronese Stravecchio
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Le Salette's estate Amarone Classico, from the high-altitude Fumane vineyards farmed by Monica Scamperle, shows the distinctive freshness and orange-peel note that characterise the estate's high-elevation fruit; a more approachable entry to the Le Salette style than the Pergole Vece.
Pairs with: Braised pork cheeks with root vegetables, Aged Grana Padano
Visit the vineyards and winery of Corte Borghetti and taste 5 wines in the 17th-century barrel cellar, with cold cuts and cheeses from Lessinia, extra virgin olive oil...
Embark on an immersive experience in Valpolicella and discover the history, art, vineyards and excellent contemporary wines on a tour of Tenuta Santa Maria owned by Gi...
A "well-rounded" tasting of Valpolicella wines: 5 wines that will give you an overview of our production and introduce you to the particularities of the typical varieties
Peak wine-travel season in Valpolicella is spring through autumn, with harvest the standout window.
classified-growth and grand-cru estates require booking days to weeks ahead; smaller family domaines often take walk-ins midweek.
most estates open 10:00 to 17:00 by appointment, often closed Sunday and Monday.
tipping is not expected at tastings; buying a bottle from the cellar door is the customary thank-you.
Ask the next local you meet what they would order. Valpolicella rewards trust.
