Valpolicella & Amarone

A smoky blend of raspberry jam, sage and freshly ground pepper flows from the glass. Silky in texture on the palate and extremely flavoursome with the pepper notes from the bouquet, which mingle with salty minerals and lively acidity. Hardly any tannin. The finish is long and fruity with a hint of liquorice. A delicious accompaniment to food. SUPERIORE.DE

Brigaldara's Valpolicella is mainly made from Corvina and Corvinone grapes. The timing of the harvest is very important for this wine, so that its flavours are very delicate and its sensory balance is influenced by the precisely measured acidity. It expresses the characteristic flavours of the valley: from cherries to spicy notes, which are more or less pronounced depending on the vintage. Its beautiful and radiant balance is achieved by a short maturation in steel, which perfectly enhances its sensory characteristics. SUPERIORE.DE

XVII – the Roman seventeen honours the century in which the Rizzardi family acquired its first vineyards in Negrar in 1678. Since then, the house has cultivated the best vineyards in the Classico zone – pojega, Calcarole, Rovereti – on calcareous clay soils in the hills above the plain. Corvina and Corvinone form the backbone of this cuvée, with Rondinella, Merlot and Croatina providing the accents. Bright purple red in the glass. Shadow cherry and black pepper on the nose, with a hint of cherry blossom and Mediterranean herbs. Round and juicy on the palate, with an invigorating freshness and an earthy, herbal finish. Proof that Valpolicella has depth and character even without Appassimento – and an ideal introduction to the world of Guerrieri Rizzardi. SUPERIORE.DE

Tedeschi's Valpolicella Lucchine is a lively, fruity red wine without the use of wood. It impresses with juicy cherry and berry fruit, fine acidity and flavours of violets, herbs and spices. Light, fresh and elegant - a classic full of character with great drinking pleasure. SUPERIORE.DE

Intense ruby red cuvée with an aromatic nose of dried red fruits, walnuts and lively spices. On the palate, notes of elderberry, red berries and wood as well as the fine Ripasso sweetness. Fine, balanced, with a certain spiciness and juiciness. A rarity in this attractive price range. SUPERIORE.DE

Zenato has stood for reliable quality from the Veneto region since 1960 – no experiments, but solid craftsmanship over generations. The home of this Valpolicella Superiore is the gentle vineyards in the soft hills of Valpolicella Classica, in the heart of Sant'Ambrogio. Corvina Veronese forms the backbone with 85 per cent, supplemented by Rondinella and Corvinone from the 35 hectares of own vineyards. The grapes are harvested by hand in October, de-stemmed and macerated in stainless steel for ten days before the wine matures for twelve months in large oak barrels.

This traditional cuvée is already inspiring in its youth. Made from outstanding grapes, you can taste the ripe fruit and richness of the three classic vineyards. Deep ruby-garnet colour with violet reflections. Full-bodied bouquet of dusty violets and roses, which fades into spiced confectionery and crushed cherries. The palate reveals fresh cherries, mixed herbs and undergrowth - all well balanced - giving the wine a lightness and at the same time a complexity that keeps you coming back for more. SUPERIORE.DE

Since the 2021 vintage, the grapes for this classic wine have been sourced exclusively from the hills of the Valpolicella core zone of Valpantena: fresh flowers, sweet red berries, mint and a hint of cinnamon escape from the glass. Absolutely delicious and vinous on the palate, the style is exuberant and cheerful. Valpolicella could only be so delicate, fresh and precise. SUPERIORE.DE

Produced using the appassimento or Amarone method, this Valpolicella has a rich ruby-violet colour. The nose has compact notes of ripe cherries, blackberries, some cloves, elderberries and liquorice, with subtle notes of chocolate in the background. Silky texture with an abundance of sweet fruit, balanced by salty minerals and savoury spices. A hint of sour tangerine and citrus adds further depth. The finish is long, colourful and structured, with a hint of sweet tannins providing grip. Rich and powerful with a lot of melting on the palate, very classic! SUPERIORE.DE

A top-class Valpolicella, fine and haunting spicy flavour with a full and fleshy fruit development of blackberries and cherries. Medium to full-bodied with good intensity and a firm tannin structure, with a wonderfully pleasant bitter note on the long finish. The delicious harmony between aroma and flavour is a delight. SUPERIORE.DE

Brilliant, bright ruby red colour. Wickedly fresh and spicy on the nose with peppery rose and strawberry fruit. With its freshness and juiciness, it is the archetype of the appellation and a deep, energetic Valpolicella in purezza. It has a lot of personality despite its drinking flow and leaves a very likeable and crisp impression. SUPERIORE.DE

"I spent a long time looking for the area in Valpolicella that would best suit my style. Valpolicella Morandina is the freshest and sharpest interpretation of my red wines." Graziano Prà

In any other cellar it would be a disaster: Amarone that turns to vinegar. In the Rizzardis' cellar in Negrar, it is a family tradition – and one that is older than any wine in the house. The "madre", the vinegar mother, dates back to the beginning of the last century: a living organism that has been absorbing and transforming every new Amarone vintage for over a hundred years. For ten years, the vinegar travels through ten barrels of descending size – of oak, pear, apple, cherry and almond. Each wood leaves its signature, until in the end a concentrate is created that blurs the boundary between flavour and wine.

In the 1820s, wine merchants knew three Bardolino crus that existed in Switzerland's grand hotels alongside Burgundy and Beaujolais. In 1968, they were lost in the DOC regulations. They have been back since 2021 – and Montebaldo, the northernmost and highest subzone on the foothills of Monte Baldo, is perhaps the most exciting. Guerrieri Rizzardi's response to this rediscovery: 95 per cent Corvina – the highest percentage the winery has ever bottled –complemented by a touch of Rondinella, vinified completely without wood. This is not a concession to light summer enjoyment. It is a statement about transparency: the grape speaks exclusively here, and the moraine soil of Cavaion gives it a resonance chamber.

The grapes for this Ripasso come from the Marne Bianche vineyard at Tenuta Maternigo – a vineyard that has been run by the Tedeschi family for generations. Corvina and Corvinone (35% each), Rondinella (20%) and 10% indigenous varieties such as Rossignola, Oseleta, Negrara and Dindarella grow here on moraine clay and limestone with a density of 5,500 vines per hectare. Vinification follows the classic Ripasso method: After 15 days of maceration at 28°C, the young Valpolicella is fermented on the marc of Amarone and Recioto – eight to ten days at a cool 18°C. This second passage gives the wine fullness and depth without stifling its freshness. It then matures for 15 months in Slavonian oak and a further six months in the bottle.

Tenuta Missoj is a small winery in Mizzole with just 3.5 hectares of vineyards and is owned by the Campagnola family. The vineyards are situated at an altitude of 200 metres on a well-ventilated and exposed hill, where the grapes can reach perfect and complete ripeness. The new prestige wine Valpolicella Ripasso "Tenuta di Missoj" comes from these soils, which already impressively showcased the typical characteristics of the appellation in the 2019 debut vintage.

Pojega is a historic vineyard next to the famous Pojega garden, which was purchased by the Rizzardi family in the 17th century. This single-vineyard Valpolicella skilfully combines the fruitiness and aromatic richness of the traditional grape, enhanced by the Ripasso method, with a well-proportioned body and exceptional finesse. Great value with an almost magnetic attraction! SUPERIORE.DE

Bertani's Ripasso is a true classic. The grapes come from the hills around Valpantena and from the direct Valpolicella Classico area. The original Ripasso wine would have been an overloaded Valpolicella rather than a mini Amarone, and this example is true to this type and emphasises the fresh and light style of Valpantena, a long, steeply sloping valley with a particularly cool microclimate. Bertani uses the traditional method of production: The young, already fermented Valpolicella wine is blended with the skins that have dried naturally in the meantime, giving it a richer and more concentrated flavour. It then undergoes a second so-called "ripasso" fermentation, which is triggered by the yeasts still present in the skins.

Valpolicella Superiore Case Vecie is made mainly from Corvina and Corvinone grapes. It takes its name from the vineyard of the same name in Grezzana, where the ripening of the grapes is subject to strong temperature fluctuations between day and night: a climatic peculiarity that gives the wine a special spiciness on the nose and a completely unique polyphenol profile. Bright ruby red in colour with notes of cherries, vanilla and spices. Beautiful fruit and acidity on the palate, wonderfully balanced body. Juicy and long. SUPERIORE.DE