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| The firm and the vineyard |
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The grapes have always been at the centre of our attention, even more so now that our firm has acquired international fame and prestige and has carved itself out a well-defined space within the extensive and lively panorama of wine production in the Valpolicella area. It may appear banal to state, for the umpteenth time, that good wine, authentic and genuine, can only come from a great vineyard, but we truly cannot find a better way of illustrating our daily work and the careful attention which we dedicate to our 67 hectares in the heart of the Valpolicella Classica area (22 belonging to us and 45 partly rented and partly belonging to third parties, but under our control). Here we seek to identify and follow the most effective interaction between microclimate, exposure, training system, yield per hectare and choice of the right varieties and to best heighten the quality of the land, which finds its maximum expression in its employment as a first-rate vineyard.
Species of vine used
Producers of Valpolicella (as well as Amarone and Recioto) in the Valpolicella area, we could not do otherwise than give preference to the autochthonous species which have always been the basis of the wines from our area, Corvina, Corvinone, Rondinella and Molinara, not only because they represent our varieties and the heritage of local and ancient wine-making traditions, but because we are firmly convinced of their value and their "modernity", but without forgetting, because they are extremely important in the wines in which we believe, lesser-known cultivars such as Oseleta, Dindarella, Negrara, Rossignola and Forselina, worthy of rediscovery and re-evaluation if it is intended to make the wines produced in the area more complex and varied in terms of expression.
Like many other vine-dressers in the Valpolicella area, we too have not been able to resist the pleasure and curiosity of investigating the response, acclimatisation, character and compatibility of a great species of vine such as the Cabernet Sauvignon, for a successful union with our varieties. However, we have never considered the vinification and trade of a pure Tedeschi Cabernet Sauvignon and we prefer to use a small quantity, not more than five per cent, in the mixture of grapes made up of the most recent and least traditional of our wines, the Rosso La Fabriseria. Whereas a sprinkling of Sangiovese, for some time present in Valpolicella, goes to make up the 10% of other grapes which integrate Corvina, Corvinone and Rondinella in our Ripasso wine Capitel San Rocco.
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