We are currently producing four red wines, each with its special character. All our wines include several different grapes, to create the ultimate taste experience. Some of the grapes add sweetness, others balance taste and a third might add a last finish.

All together, a lot of time and effort has been put into creating the best flavors:

Valpolicella Classico Le Filagne

Vines: Corvina 70%, Rondinella 20% Corvinone 10%
Harvesting period: beginning of October
Wine-making: traditional method with maceration on the skins
Maturation: stainless steel tanks
Organoleptic notes: ruby red wine with purple reflections and a young spirit. Its fragrance recalls morello cherries, sour black cherries and floral notes. In the mouth it has a full, velvety taste with a moderate alcohol content and fragrant aftertaste.
Food combination: with first courses, boiled meat with pearàsauce, stewed meats and white meat dishes.

Valpolicella Classico Superiore “Ripasso” Le Bertarole

Vines: Corvina 40%, Corvinone 30%, Rondinella 20%, Dindarella 5%, Croatina 5%
Harvesting period: second ten days of October
Wine-making: traditional with maceration on the skins. In January this wine is re-fermented on the marcs of Recioto and Amarone (Ripasso) to enhance its structure, colour, aroma and minimum alcohol content
Maturation: in steel tanks for 4-5 months and then in Slavonian oak casks for 18 months with subsequent slight refining in barriques (2-3 months) and refining in the bottle for 3-5 months
Organoleptic notes: Ruby red colour, with an intense, complex and sophisticated aroma. It has a good structure in the mouth, is balanced and rounded.
Food combination: with second-course meat dishes: roasts,grills, farmyard animals  and feathered game.

Amarone della Valpolicella Podere Cariano

       Vines: Corvina 30%, Corvinone 40%, Rondinella 20%, Dindarella 5%, Croatina 5%
       Harvesting period: second week of October with sorting in the vineyard of  grapes, which undergo natural drying until the end of December
       Wine-making: traditional with maceration on the skins (90-100 days) at a temperature of about 10-12°C.
       Maturation: steel tank for 4-5 months, and then in Slavonian oak casks for 30 months

      Food combination: with second-course meat dishes starting with grilled ground game. Also serve with mature cheeses. Conversation wine after meals.

    Amarone della Valpolicella Podere Le Marognole

Vines: Corvina 30%, Corvinone 40%, Rondinella 20%, Dindarella 5%, Croatina 5%
Harvesting period: second week of October with sorting in the vineyard of the grapes, which undergo natural
drying until the end of December
Wine-making: traditional with maceration on the skins (90-100 days) at a temperature of about 10-12°C.
Maturation: steel tank for 4-5 months, and then in Slavonian oak casks for 30 months with subsequent refining in barriques (10-12 months) and refining in the bottle for 6 months
Food combination: with second-course meat dishes starting with grilled ground game. Also serve with mature cheeses. Conversation wine after meals.

Recioto della Valpolicella Podere Le Giarette

Vines: Corvina 50%, Corvinone 20 %, Rondinella 20%, Dindarella 5%, Croatina 5 %
Harvesting period: second ten days of October with sorting in the vineyard of the grapes, which undergo
natural drying until January
Wine-making: traditional with maceration on the skins (10-12 days) at a temperature of about 10-12°C. Early drawing off of the wine with 12% residue sugars
Maturation: steel tanks for 14-15 months
Food combination: with all cakes except custard-based cakes (fruit cakes, tarts, sbrisolona cake, almond paste, chocolate cakes). Also serve with cheeses. Conversation wine after meals.

Interested in our winery? Read more here