A textbook Valpolicella, showcasing the silky red fruit, earth and spice that makes these wines on par with the best of Pinot Noir, Gamay or Sangiovese.

Where It Grows:

Much like Soave, Valpolicella experienced a surge in demand starting in the late 1960s, and to keep up they slowly expanded the growing zone well beyond the original area. But that original area is now designated “Classico,” where vines grow on terraced slopes facing south/southwest at elevations of 200 to 600 meters, and receive ample sun.

Who Made It:

The Venturini family established their own eponymous label in 1963, in San Floriano, in the heart of the original Valpolicella Classico zone. Today it is three siblings, the third generation of vintners, at the helm of the 22 hectare estate – Daniele in the cellar, Mirco in the vineyards, and Giuseppina managing everything from the business perspective.

How It's Made:

Mostly Corvina (70%) with 20% of Rondinella and 10% of Molinara, is picked and sorted entirely by hand before a “roller press” removes stems and crushes the grapes. The fermentation and maceration lasts about eight days in temperature controlled tanks, and the wine undergoes malolactic fermentation and further aging for several months before bottling in the spring.

What It Tastes Like:

Made without any oak infl uence, this old-school Valpolicella is bursting with the classic fl avors of sour “marasca” cherries, red currents, kirsch, and hints of balsamic. Savory notes of dried roses, wild fennel, crushed rock, and saline minerals balance the silky, red fruits, and the fi nish is fresh, snappy, and demanding of another swig. Serve with tomato infused seafood dishes like local favorite, Cioppino.