Ripe and healthy grapes are selected at the time of the hand picking. The thinnest bunches are chosen, with the berries not too close one to another, so that the air can circulate. The grapes are laid out in large perforated plastic boxes, to ensure excellent ventilation. The boxes are stacked in the fruttaio, a large airy room and the grapes are periodically monitored so that the Appassimento process takes place. A selection of the grapes are slightly wilted before the soft pressing. The wine is then aged partly in steel tanks and partly in Tonneaux. Intense ruby red turning to garnet with ageing. Bouquet is spicy with hints of cherry, black cherry and plum compote. fine and velvety palate, persistent, with soft tannins at the end.

Bardolino neighbours Valpolicella in north east Italy, and the wines share much in common with those from its better known neighbour. Corvina and Rondinella grapes combine to produce a light to medium bodied red with a delightful aroma of stewed plums and flavours of cherry and plum that lead to a pleasant finish. It's smooth and light textured and very versatile with food.

Made from Corvina, Corvinone and Rondinella grapes grown in the Valpolicella Classico area using the traditional method of drying in large fruttaio, or drying rooms.

The colour is deep garnet red, and on the bouquet there are intense fruity notes of cherry and dried plums, floral notes of dried flowers and sweet spices. On the palate is is rich and smooth with ripe cherry, a hint of cocoa and lovely sweet spice on the finish.

This wine is made from grapes harvested in various vineyards located on hills in the Valpolicella zone (Mezzane and Tregnago hills). Different sources and different grape varieties are important to obtain well-balanced wines with the fine structure that only a few single areas in the Valpolicella zone can provide. Colour: strong ruby red. Clear and transparent. Bouquet: notes of vanilla and ethereal airs depending on the period of aging in the barrel; notes of sweet fruits such as currants, blueberries, cherries depending on the varieties of grapes. Flavour: wine with a velvety, raisiny character combined with the structure and typical stylish bitterness to give it good balance. It has an enduring and persistent flavour.

It's quite staggering how different this wine is to the estate's straight Valpolicella. It's called a Ripasso because the grape skins from their Amarone wine production are added to the Valpolicella to give it a lift in terms of both richness and flavour. The skins are from partially dried grapes, so they add a layer of sweet spice and dried fruits that sits alongside the more vibrant youg fruit from the Valpolicella. The result is a delicious wine with so much flaour intensity. 

Made from 100% Corvina, one of the grandest red grapes of the Valpolicella appellation, and a major constituent of the famous wines made there. 

It's a soft textured gem of a wine that has a lovely balance of vibrant cherry and subtle spice on the palate. It hasn't seen an oak barrel so we were astonished just how much complexity of flavour has been coaxed out of the grapes alone. It's not a bruising heavyweight, but it still packs a punch for a wine at this price, and the beautifully balanced acidity keeps it fresh and summery. This really is a wine for all occasions, whether it be a summer barbecue or Sunday lunch on a cold winter's day.

Ripe and healthy grapes are selected at the time of the hand picking. The thinnest bunches are chosen, with the berries not too close one to another, so that the air can circulate. The grapes are laid out in large perforated plastic boxes, to ensure excellent ventilation. The boxes are stacked in the fruttaio, a large airy room and the grapes are periodically monitored so that the Appassimento process takes place. A selection of the grapes are slightly wilted before the soft pressing. The wine is then aged partly in steel tanks and partly in Tonneaux. Intense ruby red turning to garnet with ageing. Bouquet is spicy with hints of cherry, black cherry and plum compote. fine and velvety palate, persistent, with soft tannins at the end.

Ripe and healthy grapes are selected at the time of the hand picking. The thinnest bunches are chosen, with the berries not too close one to another, so that the air can circulate. The grapes are laid out in large perforated plastic boxes, to ensure excellent ventilation. The boxes are stacked in the fruttaio, a large airy room and the grapes are periodically monitored so that the Appassimento process takes place. A selection of the grapes are slightly wilted before the soft pressing. The wine is then aged partly in steel tanks and partly in Tonneaux. Intense ruby red turning to garnet with ageing. Bouquet is spicy with hints of cherry, black cherry and plum compote. fine and velvety palate, persistent, with soft tannins at the end.