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Our family boast of an almost 4-century long history in the wine business and has always believed in the richness of Valpolicella wine production. We have reinterpreted it in a modern key and have adopted the most innovative production methods.

We respect and promote the area by producing powerful, elegant, typical wines that are rich in character.
Thanks to the colour, the aroma and the taste of our wines, you will discover the strong character and love of the people who produced them, the gentle hills where grapes are grow and the rich, complex cultural heritage and traditions that have been treasured in Valpolicella for centuries.

Attention to tradition, focus on innovation and knowledge of the local territory are the key elements that make up the identity of our estate.
Our identity is based on our territory. This is the starting point to constantly improve our production quality standards.
In this prospective, we have worked and are still working to better realize and develop its potential by respecting its aptitudes and its pace.

We need commitment and patience to make a great wine like Amarone. Our patience has always been matched by our passion for our region, and especially Valpolicella. Our commitment is synonymous with readiness to act and take care as well as attention to details and aptitudes.

These values have become a style, the Tedeschis’ style, which is true to the territory and local varieties. This style can best express the potential of every single harvest so that even weather conditions become an integral part of our wine.
This style was born in the early Sixties when Lorenzo Tedeschi showed remarkable insight and vinified the grapes from the Monte Olmi vineyard separately, thus creating one of the very first single-vineyard wine of Valpolicella, a wine that has become the flagship of our estate.

We are convinced that each of our wines has to be born out of our territory and history. The distinctive character of our wines is the result of 400 years of intense passion and research in our vineyards in Valpolicella”.

Family

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Lorenzo e Bruna Tedeschi

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Antonietta Tedeschi

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Sabrina Tedeschi

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Riccardo Tedeschi

The wine cellar

The Tedeschis’ wine cellar is situated at the centre of Pedemonte di Valpolicella. The recently renovated fermentation facilities have a series of horizontal fermenting vats which allow a perfect extraction of compounds from the skins by means of a suitable programme of pumpovers and movements of the solid mass. The winery also has vertical fermenting vats where it is possible to break the cap and push it under the surface by means of a plunging tool. All vats are temperature controlled. The ageing cellar houses some Slavonian oak barrels with a capacity varying from 1,000 to 5,000 litres.

The new state-of-the-art drying loft is located close to the wine cellar. The drying loft too is equipped with a computer system to control temperature and humidity. The building has a capacity up to 450,000 kg of grapes.

Visiting our Winery

In order to better welcome you to our vineyard and organize your visit we would be grateful if you could telephone to let us know a few days before your intended visit. From Monday to Friday we are open from 9.00 to 12.00 and from 14.00 to 18.00, whereas on Saturday we prefer visits only in the morning, from 9.00 to 12.00, and only by appointment.

Wines epitomizing Valpolicella: Amarone and Recioto

Amarone della Valpolicella, today universally regarded as the most prestigious wine from the Verona area and one of the most important Italian reds, is considered as an evolution of Recioto, one of the oldest wines in the history of wine-making in our area.

From Recioto to Amarone

Acinatico was certainly the ancestor of Recioto and Amarone. In past times, the only produced wine in Valpolicella was Recioto. Over a period of time, the grapes, although processed in the same way, were dry fermented and gave rise to a wine which was much drier than Recioto. If this transformation represented a problem at first, this new dry version of Recioto established itself, becoming increasingly appreciated and sought after.

This led to the birth of Amarone, named after its typical bitter note. The first vintages were only bottled at the beginning of the 20th century for the use of family and friends. However, the real marketing of this wine only began after World War II. In 1968 it was awarded the Denominazione d’origine controllata (DOC) appellation.

Amarone only accounts for a small percentage of Valpolicella wine production. Thanks to its international success starting in the 1990s, Amarone production has significantly risen. However, as it is a product which requires exceptionally high quality grapes and great care and attention, its quantity will always be smaller than Valpolicella Classico and Classico Superiore, which are the true symbols and assets of the area.

The amount of fruit that producers can set aside for the grape drying process for Amarone and Recioto della Valpolicella is limited to 65% of the maximum possible yield, which the production regulations limit to 12,000 kg per hectare.

Production methods for Amarone and Recioto: the drying process

More than in the past, the grapes are highly selected in the vineyards and once harvested they are carefully laid in a single layer in plastic crates, which allows air to circulate and prevents the grapes from squashing. They are then taken to a large drying loft (“fruttaio”) that is temperature and humidity controlled to guarantee a perfect conservation of the grapes and ward off mould. Thanks to an air-conditioning system, grapes are exposed to temperatures like the ones of a traditional process. The production method has remained almost unaltered since Cassiodorus’s time: grapes are usually harvested in the last ten days of September or in the first week of October, taking every possible care to ensure that they are perfectly healthy and fully ripe so that they can successfully go through the drying process.
Grapes remain in the drying lofts for 3-4 months. During this period, they are constantly inspected and the bunches are turned until they reach the required concentration of sugar (25-30%). In this particularly critical phase, grapes undergo a series of transformations. For example, acidity decreases and the glucose-to-fructose ratio changes, concentrating polyphenols and considerably increasing glycerine and other compounds. The wine thus obtained is completely different from any other produced from the regular vinification of fresh grapes.
During the drying process, grapes intended for Amarone develop resveratrol, which substantiated medical research at international level has ascertained to have extraordinarily beneficial effects.
Once the drying process is over, the grapes are checked again and then pressed in January. Vinification follows traditional methods. It takes place at room temperature and involves a long period of contact with the skins, which can last some months. Consequently, the produced wine requires long maturation in barrel and bottle. As a result, this wine has unique characteristics, a genuine taste which expresses its terroir and it can be aged for decades.

Maturation in wood

Maturation takes place in Slavonian oak barrels of varying capacity (1,000-5,000 litres). The maturation period is relatively short for Recioto and longer for Amarone. The latter needs to evolve and develop its full potential. After barrel maturation, wine undergoes a further ageing period in the cellar before being released on the market.