Drink now through to 2025. Decant 1 hour before serving.

The Brunelli family has been working this estate since 1936, handing down the noble vocation of winemaking from generation to generation. Today the winery is run by the young Alberto Brunelli along with his parents, Luigi and Luciana, who see themselves as caretakers of this stunning spot in the heart of the picturesque Valpolicella wine region.

This distinctive Valpolicella is made using the traditional Ripasso method of refermenting the wine with the dried grape skins which have previously been used to make the estate’s premium Amarone wine. These skins are rich in sugar and give the Ripasso wine incredibly concentrated flavours and a rich texture. Following the vinification process the wine is then matured in oak barrels to add toasty hints and create a well-balanced wine.

The result is a plush red wine that delights the nose with red cherry, blackberry jam, baking spice and hints of dark chocolate. The first sip reveals a generous full body and a smooth mouthfeel which beautifully complements the rich ripe berry and dried fruit flavours. Try serving this alongside a delicate platter of carpaccio or a heartier plate of herby roast beef during the winter months.

Ideally drink until 2030

 

Decanting time: Ideally decant for a few hours.

 

The Valpolicella Superiore Ripaso is burgundy in colour, with shimmering reflections of dark violet towards the rim of the glass. Aromas of cherry, fragrant rose, spice and dried apple abound in this complex offering from Torre d’Orti. Full flavours of violets, red currents and ripe berries bring for a ripeness and intensity which carries a fine line through to this powerful wine’s full finish. The palate is rich with rich, slightly gritty, tannins and spicy flavours of smoked red meet. Indeed, there is a lot of determination in this wine, especially on the finish. From the first glance of the label to the last drop, this wine offers pure beauty.

 

This wine is developed from a ripasso system when the skins of the dried Amarone grapes, containing a low sugar content, are put in contact with the Valpolicella for 24-48 hours, resulting in an incredible spiciness and intense complexity from the dried grapes blending effortlessly with the delicate, fruitiness of the fresh grapes. 40% of the Corvina, Corvionone and Rondinalle grape varietals are dried lightly.

 

Aged in small and medium oak barriques, this balancing of these two contrasting characteristics results in a complex wine that has a lot of depth to offer. It is intended to be a representation of the region’s capacity for elegance and character. This is a simple, approachable wine that goes so well with food that is pairs nicely with almost any type of dishes that includes meat or cheese. Benefits from as much aeration as time will allow.

Drink now through to 2029. No need to decant before serving.

The Ferragu estate is widely known as one of the best producers of Valpolicella in the Illasi Valley and this stunning Valpolicella Superiore is no exception. The winery is run by three brothers, Carlo, Ornello and Angelo, along with their children and grandchildren who are also involved in the family business. The family’s 8 hectares of vines produce limited quantities of quality Valpolicella and Amarone which are exported around the world.

The Corvinone, Corvina and Rondinella grapes used in this Valpolicella Superiore are harvested by hand and left to dry for 30 days to concentrate the flavours and sugars. They are then fermented in stainless steel tanks and subsequently matured in American oak barrels for 12 months. The wine is then bottled and matured for an additional 6 months before it is deemed ready for release.

The rich ruby hue of this Valpolicella immediately catches the eye, while the nose offers seductive aromas of red cherry, baking spice and sweet vanilla. On the palate there is a firm structure, intense red fruit, wild berry jam and toast flavours which are carefully balanced by a fresh acidity. This gastronomic wine is an ideal partner for red meats like steak, venison or roasted lamb or a generous platter of cheese and charcuterie.

Drink now through to 2030. No need to decant before serving.

The Tedeschis are one of Valpolicella’s most famous families with winemaking roots that go back all the way to 1630 when they purchased their first vines. Nicolò Tedeschi founded the family company which still exists to this day in 1824, although the estate’s modern era began in the 1960s with legendary winemaker Lorenzo Tedeschi. Lorenzo realised the excellent potential of the family’s vineyards and created the very first single vineyard wines of the Valpolicella region.

This handsome Valpolicella Superiore is crafted with fruit from the family’s Maternigo property which is farmed organically to produce the best quality grapes possible. The vineyards sit at an altitude of 400 metres on fine limestone marl soils which help ensure plenty of freshness and elegance in the finished wine. The family have carried out detailed studies of the terroir at Maternigo and monitor the ripeness of the grapes daily during harvest time to ensure they are picked when slightly overripe.

Once in the winery the fruit is then vinified in temperature-controlled tanks and the young wine is then aged in large Slavonian oak casks for 14 months. At this point the final blend is made and the wine then ages for 6 additional months in the bottle. Spicy and fruit-forward in character, this vibrant wine is bursting with ripe plum, cherry and sweet spice notes. On the palate there are smooth, refined tannins and a well-built structure with a bright streak of acidity which will help this wine age well in the cellar.

Drink now through to 2030. No need to decant before serving.

This charming Valpolicella Superiore hails from Cantina Valpolicella Negrar which was founded by seven local producers in 1933. The Cantina has played a pivotal role in the local wine scene over the years, with the first ever Amarone bottled here in 1939. These days the cooperative has more than 200 members and specialises in characterful, authentic wines made using modern techniques and cutting-edge technology.

Domini Veneti is the label reserved for their very best wines like this elegant Valpolicella. The indigenous varieties are grown on the best hilly plots and the grapes are hand-harvested to optimise quality. Once in the winery the grapes are then left to dry out for 40 days prior to vinification. The young wine is then aged in the traditional way in large 50 hectolitre Slavonian oak casks for around 24 months followed by 6 months of ageing in the bottle.

This creates a graceful and complex Valpolicella Superiore with a generous full body, firm, well-developed tannins and intense notes of red cherry, dried fruit, dark chocolate and warming spice from the oak ageing. A great wine to hold in the cellar for a few more years or enjoy now with venison, roast beef or hearty red meat ragus served with fresh pasta.

Drink now through to 2028. No need to decant before serving.

The Tinazzi family have been winemakers for generations and in 1968 they founded Cantina Tinazzi in Cavaion Veronese in Verona. Shortly afterwards, in 1984, they first began to export their wines abroad and in 1986 the family bought their Tenuta Valleselle estate in Bardolino. More recently, they have continued to expand their winemaking operations across Italy by acquiring the Feudo Croce estate in Puglia as well as Poderi Campopian in Sant'Ambrogio Di Valpolicella.

Ca de Rocchi is their line of Valpolicella wines made with plenty of rich ripe fruit and a smooth texture and tannins. This is their Montere which is made in a traditional Ripasso style with Corvina, Corvinone and Rondinella grapes from several hilly vineyards at 150-300 metres above sea level. Once in the winery the grapes are carefully crushed and destemmed before being vinified in stainless steel tanks. Over the winter the wine is fermented a second time or “repassed” over the skins already used for Amarone wines.

The final stage is maturation in 5-20 hectolitre French and American oak casks for 12 months, creating a luscious, full bodied wine which is bursting with cassis, red cherry, and ripe plum notes. On the palate there are plenty of soft tannins, a smooth texture and a very long finish.