

Welcome to the third Room of our museum. Here climate, soil and vines meld in a perfect bond that creates one of the most unique terroirs in the world.
We are in Italy, in the northeast, in Veneto region and more precisely in the province of Verona. This area is flanked to the east by Adige River, and landscape is characterized by many hillocks cultivated with vineyards. Historically, Valpolicella meant the territories north of Verona, more precisely the municipalities of Sant'Ambrogio, Fumane, San Pietro in Cariano, Marano and Negrar. Today this area is called Valpolicella Classica.
Valpolicella has a Protected Designation of Origin. This means that only wines obtained from grapes grown within its borders and produced according to the traditional method established in the procedural guideline may display the name "Valpolicella" on the label.
At present we can identify three sub-zones, the Classica zone, the Valpantena zone, which covers the area east of Verona, and the Valpolicella Orientale zone, which includes the valleys of Mezzane, Illasi and Tramigna.
Now that we know where we are, let’s discover together what factors make this place and this terroir unique to produce excellent wines.
Terroir is in fact the complex balance of factors that determines the uniqueness of our wines and our area.
The first factor is the oil: in these coring we can see with our own eyes how soils differ according to matrix and area of origin. In samples one, two and three we see different soils of alluvial origin. The first one is typical of the area called the Adige plain, ant it is more widespread in the south/west Valpolicella areas in the municipalities of Sant'Ambrogio and San Pietro in Cariano.
The second and third samples, on the other hand, are more typical of the hilly valley floor. They are soils of alluvial origin as well, but more widespread along stream beds.
The fourth, fifth and sixth coring are instead characterized by a purely calcareous matrix and characterize the hilly areas of Valpolicella.
The fourth sample shows a clear prevalence of biancone (local white marble) and takes its name from the clear and characteristic prevalence of white colored Marly limestones. They have abundant limestone skeleton and have good drainage, a perfect mix for our grapes.
The fifth coring shows a clear predominance of Scaglia Rossa (local red marble). These soils are typical of the hilly ridges of Valpolicella and consist mainly of pinkish-white marly limestone. In these areas as well as in the previous sample, the vineyards are organized on terracing.
It is instead clearly visible when color and texture of the soil change in soils with a predominantly volcanic matrix. These soils formed with years of lapilli and ash accumulation and coincide with part of Valpolicella hilly area, specifically the easternmost part. They are also characterized by outcrops of predominantly volcanic-carbonate rocks. These soils show a moderate depth and a clay texture on the surface that gradually becomes coarser in depth.
It is certainly very interesting to notice how at a distance of a few kilometers composition and skeleton of the soil change radically, thus giving rise to a patchwork capable of giving wines with unique organoleptic notes and extremely different from each other.
The second factor to consider is definitely the climate: of sub-continental matrix, it enjoys the mitigating influence of Lake Garda and the orographic conformation with longitudinal north-south valleys favors a particular balance between solar radiation, precipitation and ventilation, making Valpolicella a unique area in the World for the production of quality wines.
Air temperature plays a key role in ensuring a quality product for the vine. In Valpolicella, summer temperatures are slightly lower in the hills than in the plains. The opposite happens in the winter.
The vine is then highly linked to solar radiation, as it is the primary energy source for the plant's photosynthesis processes.
Rainfall and ventilation also contribute to the quantitative and qualitative outcome in the vineyard. In Valpolicella, rainfall abundance decreases as we move from the hills to the plains, and the annual water supply is mainly due to summer stormy phenomena, from important winter winds bora and sirocco to summer breezes. Valley breeze acts during the day and comes from the south, mountain breeze comes from the north. In any case, ventilation in Valpolicella plays a glue role between climate and precipitation.
Having considered soil and climate as two of the most important aspects in the composition of the terroir, we must now talk about grape varieties: Corvina is the queen variety of Valpolicella, giving fruity aromas, body, structure and smoothness to our wines. Corvinone backs it instead up to a maximum quantity of 50% within the blend. Its use enriches the wine's aromatic complement indeed by giving spicy and marasca cherry aromas.
Since it is very sugary, Rondinella is instead used in blends in raisin wines, determining their high alcohol content and intense ruby red color.
There are then Molinara and Oseleta. The former, which is the least cultivated among native grape varieties, creates a delicate, fruity wine with fresh, floral aromas. The second one takes instead its name from the birds having a sweet tooth of it (the Veronese dialect word for birds is "oseleti"). It is considered "the phoenix"; of our grapes. It was indeed abandoned in the past because it was not very productive and it has been recovered only recently. The wine obtained from this variety is more intense, with aromas of cherry, small berries with hints of spice and herbs.
As in an orchestra, these grape varieties tie together creating a perfect harmony.
As a matter of fact, man along with his experience, has contributed to the enhancement of this territory with the drying technique. The uniqueness of the most prestigious wines of Valpolicella derives indeed precisely from this technique, which aims to concentrate sugars and aromas through a controlled dehydration. On the screen you can see with your own eyes what happens to our grape varieties after 100 days of drying.
The drying technique has a long tradition, although it is probably due to a fortuitous event following which it was accounted for a longer conservation of the dried grape and an improvement of its organoleptic qualities. Today, the drying technique can be conducted in the vineyard, or in the fruttaio (drying room) with controlled ventilation, and allows the development of aromas, colors and scents which would be unreachable with grapes freshly vinified immediately after harvest.
Each of these aspects plays a key role in this fantastic orchestra. The combination of soil, vines, climate and human aspect understood as culture and winemaking tradition are the factors that allow the birth of a unique and identifying wine: Amarone!