Since inception, in 1935, the company has always produced wines crafted with red grapes. In 2015 Carlo came up with the idea of producing a white wine to add to his collection. He wanted a native grape and decided to experiment with “Garganega”, which is the base of Soave wines. It’s characterized by hard skin, it’s particularly yellow, almost red when ripe. After harvesting, the grapes a are softly pressed. What stands out is the careful evaluation of Carlo as weather to do the “bâtonnage", which is quite common in France. This method of production increases the structure of the wine developing certain aromas. This operation, which consists in keeping the “noble lees” suspended and shaking the wine after the alcoholic fermentation. It pairs perfectly with fish appetizers, white meat, as well as seafood risotto or soft cheeses and egg based dishes. 

Valpolicella Classico, is Carlo’s favourite, it’s his buniness card. It’s crafted with native grapes, specifically with Corvina Veronese, Corvinone, Rondinella and Molinara. In September, Carlo carefully oversees the ripening of the grapes for those younger vineyards (under 10 years) that are not destined for the production of Amarone and Recioto. If the time is right, the grapes are hand harvested, then crushed and destemmed. Then they start the natural fermentation process in stainless steel tanks for one year. After this process, 50% transferred to oak barrels to make it rounder and more refined on the palate, while the other 50% in steel tanks waiting to be then blended and bottled. This Valpolicella Classico is produced strictly following the traditions, and can be enjoyed in any occasion. It’s perfect as an aperitif with cold cuts, cheese, as well as with pasta and risotto. In the summer, it’s ideal served chilled to appreciate its red fruit notes and pleasant acidity.

 The Valpolicella Classico Superiore, is characterized by a medium-bodied structure and great roundness and elegance. What makes this wine unique is the natural natural drying process. The native grapes of Corvina Veronese, Corvinone, Rondinella and Molinara are hand harvested both from the “Sengia” and “Maso” estate. The grapes dry for about 30-35 days in order to have a higher sugar concentration, losing about 7 to 10% of the initial volume. After the fermentation and vinification processes, the wine is then aged in 20-25 hl oak barrels for about 3 and a half years and then bottle aging for six months to reach its full maturity. It’s extremely elegant, like “velvet” and persistent on the palate, with notes of almond on the finish. It’s quite versatile, it can be paired with cold cuts or ideal with red meats, roasts and medium-aged cheeses, as well as with pasta with a meat based sauce. This wine can age in a bottle for ap to 10-15 years, and can be an alternative to an Amarone. 

Amarone is today one of the great Italian wines, which finds its origins after the Second World War. The name means “bitter”, which is what distinguishes it from the sweet wine Recioto. The story says that it was discovered by mistake, as a barrel of Recioto was left behind in the cellar and when it was found it came out to be great: “This is not amaro (bitter) it’s Amarone. The grapes are strictly harvested by hand exclusively on the “Maso” estate and the “Grola” area. The grapes are carefully selected to verify the quality, the right ventilation ensures that there are no harmful mold and rot during the drying period. The natural drying process lasts from late September to mid-January, to obtain a high concentration of sugar and structure, losing about 30% of its initial volume. Amarone ages in barrels for about 5 years, followed by 12 months in bottle. This method of production and aging process make Amarone a magnificent wine on the palate, with great structure and roundness given by the “velvet” tanning. A ruby red wine with an ethereal aroma and notes of cherry liqueur, red mulberry jam, violet, licorice, later on it evolves with notes of tamarind mushrooms and spices.It’s extremely elegant and it’s ideal with roasts, red meats, game and at the end of the meal with aged cheese. In traditional local cuisine, it’s used as an ingredient in the "Risotto Amarone "or in combination with large game steaks and long-aged cheeses. Wine suitable for long aging and in a bottle 15 to 20 years.

As for Amarone, the grapes Corvina, Corvinone, Rondinella and Molinara are strictly harvested by hand, in the "Sengia" and "Maso" estates. They are left to dry naturally for about 110 days, then crushed and de-stemmed. Natural fermentation is about 15 to 20 days to keep the sugar content to about 80 gr/l of natural sugars. Through decanting and filtration the fermentation is then stopped, so that the yeasts do not continue the fermentation process transforming sugar into alcohol. The wine is then aged for about one year and a half in Slavonian oak barrels of 20-25 hl then bottles and left for refinement for about six months. Recioto is a full-bodied but velvety wine with strong and intriguing fruity notes. It’s ruby red in colour with and ethereal bouquet and delicate aromas of cooked fruit and sweet spices. It a full bodied wine with notes of prunes and cinnamon. With a touch of sweetness, it’s balanced by a good acidity, the "Recioto" has a fascinating almond aftertaste on the palate and an intriguing bitter-sweet on the finish. This makes it ideal to pair goes almond based desserts, dry cookies, not excessively sugary desserts, blue cheese, such as blue stilton, as well as with Fois Gras and in Verona, during Christmas time, with the traditional “cotechino”. to Recioto can have a long aging period, from 10 to 15 years.