Begin your experience among the vineyards, where your gaze will wander across the orderly rows tracing the hills’ contours. Learn how Valpolicella’s microclimate, characterised by strong temperature swings and constant ventilation, contributes to the balanced ripening of grapes and the aromatic complexity of its wines.
Hear about hand-harvesting, careful grape selection, and attentive, sustainable agricultural practices that respect the natural rhythm of the vines. Continue inside the winery, the beating heart of production. Surrounded by scents of wood, silence, and soft lighting, discover the winemaking process—from fermentation to ageing—alongside the traditional techniques that make Valpolicella wines unique.
Pay special attention to Ripasso and Amarone production, symbols of an ancient knowledge that transforms time into value. See where the wine rests and matures slowly, gaining structure, depth and an unmistakable identity.
During the picnic, taste three types of wine, allowing you to savour the finest expressions of the territory. The Valpolicella Classico Superiore opens the experience with its elegant freshness, notes of ripe cherry, and a harmonious sip that reflects the region’s most authentic soul.
Next comes the Valpolicella Classico Ripasso, intense and enveloping, produced using the traditional technique of passing the wine over Amarone pomace, adding complexity, body, and spicy notes. The tasting concludes with the region’s icon: Amarone della Valpolicella Classico, deep, structured, and velvety, with aromas of stewed fruit, cocoa and spices, delivering a truly memorable experience.
Afterwards, enjoy a delightful picnic, surrounded by the tranquility of the countryside. Seated among the vines or in a panoramic spot on the estate, enjoy this moment with a glass of wine in hand and your gaze on the Valpolicella hills.
Choose your preferred menu, featuring dishes that tell the storey of home cooking, grandmothers’ recipes, and traditional trattorias. Options include tagliolini with grandmother’s ragù, fresh homemade tortelli stuffed with ricotta and porcini mushrooms, and aubergine parmigiana.
The meal is accompanied by seasonal vegetable sides and concludes with coffee and sbrisolona, a typical local dessert symbolising tradition.
