Wines from Veneto

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

Roberto Anselmi and red wine? That doesn't really go together. While his colleagues in the Soave region have long since jumped on the lucrative Amarone bandwagon or, like Inama in the Colli Berici, produce exceptional red wines, the white wine purist has basically remained true to his line for decades. With one exception: at the foot of Monte Zoppega, hidden among his beloved Garganega vines, a little secret has been thriving for years: Realda, named after a historic church estate. Only 7,000 bottles of this single red wine in the Anselmi portfolio are produced each year – a little gimmick, as Roberto himself says, but a damn good one, in our opinion. 100 per cent Cabernet Sauvignon, matured for 18 months in French Troncais barriques, with a further six months of bottle ageing.

There is this one moment when Graziano Merotto stops explaining and simply puts his glass down to observe his counterpart. This wine is that very special moment. Integral: undivided, unmediated, without abbreviation – bone dry.

At some point in the past, a small metal plate on the roof of the Castagnedi farmstead in the Monti Garbi moved in the wind – like a flag, a "bandina". A landmark for all those who knew these hills. Today, it is the name of the single vineyard that lies at the heart of the Tenuta. Colognola ai Colli, eastern Valpolicella: calcareous sandy soils at around 300 metres. This is the terroir that has belonged to the four Castagnedi brothers since 1995 and which characterises their wines with a characteristic balsamic: liquorice, white mint, graphite, China. Corvina and Corvinone form the backbone with 70%, Rondinella brings freshness, Croatina and Oseleta the flavour. Hand-picked in October, fermentation at a controlled temperature with certified organic yeasts, natural malo. Then aged for 24 months in 25-hectolitre French oak tonneaux – medium roasted, integrated, never dominant.

Lake Garda is white wine territory – lugana, Custoza and Soave dominate the perception. Zenato's Cabernet from the single vineyard Santa Cristina proves that serious red wines can also be produced here. The cuvée of 85% Cabernet Sauvignon and 15% Cabernet Franc combines Bordeaux noblesse with the mild microclimate of the lake. Three weeks of maceration in stainless steel with frequent pumping over extracts colour and structure. The wine then matures for 15–18 months in new and used French oak barriques before being left to rest for a further month in the bottle.

The world-famous Valpolicella Superiore from Zenato, produced using the Ripasso method, is a rich wine with the best value. It is peppery, with earthy tones and gravel giving way to black cherries and savoury herbs. It reveals deep, silky textures balanced by vibrant acids, while ripe red and black fruits resonate under a hint of lavender. Zenato's Ripassa is concentrated and intense, but at the same time conveys elegance and leaves a fresh note of violet candy on the palate that lingers for a long time. SUPERIORE.DE

"This wine was born as a challenge. In 2004, when we started making it, ageing it in steel was against the general trend of ageing complex Soave wines in barrique. Today, we are glad that we took this risk." Graziano Prà

There are no fixed rules at Zýmē, only the pursuit of experimentation to offer a unique and honest experience that also conveys the character of each individual vintage. Il Bianco From Black to White (sealed with a glass cork) opens with a golden colour and a whitish sheen typical of grapes that have no skin contact. The predominant grape variety is Rondinella Bianca, a mutation that was only discovered by chance in the vineyards of Zýmē and is unique in Italy.

While the whole world was talking about the extinction of Trebbiano di Soave, the three Tessari sisters set out on a mission: to save an almost forgotten grape variety. In collaboration with Professor Attilio Scienza from the University of Milan, they selected the best clones of old Trebbiano vines and planted the Massifitti vineyard in 2006 – named after the "dense rocks", the large, compact basalt boulders that characterise the south-facing slope. Only two hectares at an altitude of 300 metres, where the volcanic minerality shows itself in its purest form. What is produced here is unique: probably the only single-varietal Trebbiano di Soave in the world. It matures for 15 months in stainless steel on the fine lees, then a further 12 months in the bottle before the sisters release it.

Lively ruby red colour. Dried cherry, small red berries, fresh eucalyptus, pepper and terracotta on the complex nose. Dry on the palate, very straightforward, pretty elegance on the mid-palate, beautiful herbaceous fruit, then some tangy acidity and well-proportioned tannins, leaving a crisp and very interesting overall impression. SUPERIORE.DE

Soave Classico Wild from the Ponsara UGA is sunny and straw yellow in colour. The complex nose ranges from a strong floral note of broom and hawthorn to fresh, fragrant fruit reminiscent of Granny Smith apples. On the palate, there is a vibrant freshness that is very balanced and perfectly balanced by a lingering, intense finish. SUPERIORE.DE

Since the 2017 vintage, the word ‘Prosecco’ has no longer appeared on any bottle of Col Vetoraz. A deliberate decision – and a political one. According to the winery, the word is being misused, with the real risk of trivialising and erasing the centuries-old history and distinct character of the hills of Valdobbiadene and Conegliano. Since then, only “Valdobbiadene DOCG” – the sole, true territorial identity. The winery is situated at an altitude of just under 400 metres, at the highest point of the famous Cartizze hill in Santo Stefano di Valdobbiadene. The Miotto family has had roots here since 1838; Francesco Miotto, together with agronomist Paolo De Bortoli and Oenologist Loris Dall’Acqua, founded the current Col Vetoraz in 1993.

Bright, sparkling silver-grey with a persistent perlage. The nose is fragrant with white roses, juicy pears and white peach. Juicy on the palate, radiant and with a great fruity sweetness, it opens up with presence and balance, pleasantly dosed in all its facets. SUPERIORE.DE

St. John's Eve on 24 June is traditionally the day in Italy when the still unripe walnuts are harvested for Christmas. This time represents the ideal balsamic ripeness of the fruits, which are carefully selected, harvested by hand and then conscientiously prepared. This is followed by an infusion of cinnamon, lemon peel, cloves and sugar, followed by a further maceration period to extract the aromas from the botanicals. Only at the end of a further maturing does this fine nocino achieve the right balance from its various substances. SUPERIORE.DE

From one of the region's most famous winegrowers, this sparkling wine from a single vineyard shows the serious side of Valdobbiadene. A single vineyard from the year 2000, located directly in front of the winery and therefore close to the village. San Floriano opens with delicate scents of white spring flowers and white stone fruit. The elegant, unobtrusive palate draws all the attention to itself and offers creamy white peach, ripe green apple and a hint of citrus - and all this together with an extremely refined perlage. Delicious! SUPERIORE.DE

An elegant, finely sparkling and invigorating Prosecco Brut with irresistible charm. Straw yellow, crystal clear and clean, with fresh aromas of white peach and apple, wonderfully light, yet precise, fruity and with a fine salty note on the palate. SUPERIORE.DE

Distilled from the pomace of the legendary Venegazzù della Casa – the Bordeaux blend that has been making history here on the Montello since the 1950s. Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec provide the aromatic basis for this classic Grappa Bianca. Distillation is carried out using the traditional discontinuous method in a water bath (bagnomaria), in which small copper stills gently extract the fine flavours of the grape skins – a process that takes time but guarantees elegance.

Tenuta Sansonina is located in the south of Lake Garda, not far from Sirmione – where the lake sends its breath over the hills and the soil tells the story of what the last ice age left behind: Deep, clayey chalk-silt mixture that stores water, buffers heat and gives the Turbiana grape that unnerving minerality that sets Lugana apart from everything else. Thirteen hectares, organically farmed, with vines that are around sixty years old – vines that know how deep to dig. 100 per cent Trebbiano di Lugana, harvested by hand and carefully selected before the grapes reach the winery. The must is first cold-fermented statically, then fermented for around ten to twelve days in stainless steel at a controlled temperature. Six months of ageing in steel tanks, one month in the bottle: no wood, no interference, just the wine and its terroir.

Anyone who knows Amarone knows it from the history of Recioto. According to tradition, Italy's most famous red wine was created by chance: a Recioto that was fermented too long in the barrel – until none of the sweetness remained. What began as a mistake became a legend. But the Recioto itself, the older of the two, was almost forgotten. Wrongly so. In Valpolicella Classico, the upper, wide-open wings of the grape panicles are called "Recie" – ears. It is these wings that hang the highest, are most exposed to the sun and ripen the most. They are carefully selected for the Recioto and harvested by hand – at the end of September, when the season has reached its peak in the hills of Marano di Valpolicella on calcareous Eocene soils between 200 and 350 metres.