Valpolicella, a splendid land of famous wines

From a geographical point of view, Valpolicella Classica extends like an open hand: its five fingers create the different valleys, in which the cool air coming from Lessini Mountains meets the warm breezes from Garda Lake, creating the perfect microclimates for wine growing. The cultivation zone of the five historical towns of Valpolicella Classica – Fumane, Marano, Sant’Ambrogio, Negrar, San Pietro In Cariano – are characterized by both foothill and hill.

Types of soil

Every valley of Valpolicella offers geographic conditions that are slightly different, but all of them are characterized by favorable levels of calcium-rich, rocky clay. In the foothill area the soil is mainly of alluvial origin; on the hills the soil has a high concentration of iron. These unique geologic conditions and the microclimate ensure high quality grapes, which are particularly well adapted for long aging wines.

Indigenous grape varieties: Corvina, Corvinone, Rondinella, Molinara and Croatina

Corvina, the queen of Verona grapes, exists in various varieties, and is resistant to cold weather and diseases. Corvina grapes ensure the classic body identity of the wine, fruity aroma, and complexity. Corvinone, part of Corvina’s family, gives more structure and aromatic complexity; it has the same ampelographic characteristics but larger dimensions. Rondinella is a cold-resistant grape that is not very sensitive to insects and diseases. It has a spiced aroma and it gives balance and harmony to the wine. It grows well in any kind of soil. Molinara is more sensitive to the cold temperatures. Its name comes from the pruinose berries which appear to be sprinkled with flour. It prefers sunny and ventilated areas. Molinara brings acidity, flavor and a slightly bittering note. Croatina grows well in a very deep clay soil and it’s disease-resistant.