Our Wines
We make Soave, Garganega, Pinot Grigio, Chardonnay, Rosato, Corvina, Valpolicella, Valpolicella Superiore Ripasso, Amarone della Valpolicella and Extra Virgin Olive Oil.
We make Soave, Garganega, Pinot Grigio, Chardonnay, Rosato, Corvina, Valpolicella, Valpolicella Superiore Ripasso, Amarone della Valpolicella and Extra Virgin Olive Oil.
A type of wine made in the Veneto by drying the grapes before fermentation.
We use a mixture of french oak barriques and large 'botti'.
A red grape variety indigenous to the Veneto that produces bright, fresh cherry-scented wines.
DOCG, DOC and IGT denominates the delimited area and regulations under which Italian wines are made, for example Amarone della Valpolicella DOCG.
Extra Virgin olive oil comes from the highest quality olives and must contain no more than 0.8% oleic acid (our oil has 0.2%).
Faults can be oxidation, reduction or 'cork taint'. We work hard to produce wines free from any of these faults, and use screwcap where the DOC regulations permit.
A delicate white grape variety that is the mainstay of Soave wines.
Timing of the harvest is crucial - too early and the grapes will not be ripe, too late and they may spoil.
We always use indigenous, local varieties to express the place where the wines are produced.
Once pressed, the precious juice must be carefully looked after to preserve all the flavour accumulated in the vineyard.
Winemaker fact: Matt Thomson is a champion kayaker in his Kiwi homeland!
Lower yields means better fruit with more flavour, achieved through careful vineyard management which is crucial to our winemaking.
We have combined modern methods with traditional varieties and local knowledge to create the best wines possible.
The North East corner of Italy is the home to many top wines, including Valpolicella, Amarone and Soave.
Traditionally grown alongside vines, local varieties are Grignano and Favarol.
An appealing white grape variety grown all over the world but with its roots in the North East of Italy.
We work with trusted local growers and winemakers to ensure our grapes and resulting wines are of the highest possible quality.
A traditional style of winemaking where the young wine was fermented on the Amarone skins. The new approach is to ferment the young wine together with dried grapes.
We use Stelvin, or screwcap, to close our wines so they retain all the freshness and flavour we intended.
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We choose to bottle the unsung heroes of Valpolicella and Soave as single varietals (Corvina, Garganega) to let their quality shine through.
Site selection is very important. All our vineyards are on the hills with the greatest sun exposure and cooling breezes to provide perfect growing conditions for the grapes.
Vines can't produce good fruit without enough water, so making sure the soil is in good health with enough water reserves is important in vineyard management.
Extracting flavour and colour from the grapes is a delicate business and finding the right balance requires a skilled winemaker.
Without yeast wine would still be grape juice. It kicks off the fermentation by feeding on the sugar in the fruit to produce alcohol.
All our wines are made within regulated, delimited zones of production.
