This a very interesting company. Rural farm in the heart of the Valpolicella territory who started a family-run acitivity in 1997 with the production of extravergin olive oil of first quality.
What's better in life than a toasted slice of fresh bread with some extravirgin olive oil on it? I would find it difficult to meet somebody who disagree with that.
The name of the founder is Stefano. In 2002, with the help of his wife and daughter, he started to produce wines from the local varieties of the territory: corvina, corvinone and rondinella. They work hard to guarantee natural products and great wine. From sunrise to sunset. With passione.
Here below some notes on the wine I tasted and enjoyed.
Amarone della Valpolicella 2005-2006: after 3 years resting in new french oak barriques, 6 months in steel and 4 years in bottle, a 16,5% in alcohol wine was born. It's definitely an intense product, both for the olfaction (dry fruits, cherries under alcohol, pepper, chestnuts) that for the palate. In the mouth it's silky and rounded, warm.
Recioto della Valpolicella 2006: it's a great dessert wine. After 6 months of withering it rests 3 years in new french oak barriques, 6 months in steel and 3 years in bottle. At the nose it's intense, sweet, delicate. I love it with seasoned cheeses.
Valpolicella Ripasso 2007: after 40 days of withering in november comes vinification. It's then passed again on the marc of the Amarone. It's then ledt maturing in french oak barriques (already used once) for 30 months, 6 months in steel and 2 years in bottle. It's 100% fruity and balsamic. I loved it.