The estate’s vineyards are predominantly planted to the ancient local varieties Corvina, Corvinone, Rondinella, Molinara and the very rare Negrara. Although all play their part in the blend that is Valpolicella, the first three undoubtedly put their biggest stamp on the wines. There are also some rows of international varieties such as Merlot, Cabernet and Syrah, which are complemented by Sangiovese and Croatina, which are strictly speaking not local.
However, to keep the Valpolicella, Recioto and Amarone as true an expression of the terroir, these varieties are vinified and bottled separately to create a wine called QB. Ironically enough this wine is often mistaken as through and through local, proving that, even in this case, the terroir has the upperhand over the grape varieties.
Corvina Veronese - Although Valpolicella is a blend of various indigenous grape varieties, it is especially Corvina, which makes up the very soul and backbone of the region’s wines. In the recent past the variety was dismissed as producing simple wines but this was due to the unreasonably high yields achieved from vineyards in flat areas more than anything else. In the right hands and with much lower yield Corvina can yield elegant, intense, fruit driven wines, which even have a capacity for ageing. A late ripener, its deeply coloured bunches are elongated but at the same time quite compact. Corvina is harvested rather late too, at the end of September-beginning of October. The wines o are medium deep in colour, with succulent acidity and sweet tannins, while bottle age will bring out the mineral side of the Corvina.
Gallery Corvina Veronese
Corvinone - Long considered a mutation of Corvina, because of its deceptively similar looking leaves, its bunches are less long, while its berry size is somewhat larger, hence the reason why it is named Corvinone. However, recent DNA research revealed it is a completely different variety altogether. Just as Corvina, it is a late budding grape and even later ripening than its once supposed sibling. It achieves the best results on hillsides, naturally restricting its vigour. It is rarely vinified on its own. Instead, its main characteristics – fine acidity, complex flavours and modest alcohol level- make it an ideal blending partner for Corvina.
Rondinella - The third of the classic Veronese varieties, Rondinella is the most profusive and easiest to cultivate. It is particularly disease resistant, and is less affected by drought, but its main asset is the high sugar content it accumulates in its berries, makin it extremely suitable for apassimento, the process in which the grapes are dried over several months, the resulting sweet juice vinifed into Recioto and the dry Amarone.