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The Tedeschi winery is located in the center of Pedemonte in the heart of the Valpolicella Classica. Over the years, we have renovated and enlarged the vinification area to optimize the work of fermentation during the harvest based on the accurate selection of grape variety from the various plots. We have also enlarged the aging cellar to ensure the appropriate maturation time for the wines. Our wines age in Slavonian oak barrels with a variable capacity of between 1000 and 5000 liters. After the appropriate length of time in the barrels, the wine undergoes a further aging period before being marketed.

During 1995 and 2005, we launched a study on the control of grapes during their drying phase. The results from this study led to the construction of a modern drying room that maintains the integrity of the grape during the entire drying process thanks to careful control of ambient humidity and regular ventilation.

Amarone della Valpolicella, unanimously considered today as the most prized Veronese wine and one of the most important Italian reds, came into being as an evolution of Recioto, one of the most ancient wines of the history of Italian winemaking and celebrated by Cassiodoro, a minister of Theodoric the Great, king of the Ostrogoths.

This wine requires grapes of the absolutely highest quality for its production as well as an almost artiginal level of meticulous care. Quantities will always be limited in order to ensure a product of excellent quality.

The grapes are carefully selected exclusively from hillside vineyards. The hillside terrain is shallow and rich in limestone, and the ventilation and temperature range permit optimal maturation of the grapes, which translates into a richer aroma and color that yield wines that are both more typical and complex.

The grapes dry inside of a large drying room that is humidity controlled and allows for the ideal preservation of the grape bunch while avoiding the emergence of mold. Climate control permits temperatures that are analogous to traditional processes. There is never any forcing, only careful control of the natural process!
The grapes stay in the drying room for three to four months during which they are constantly checked. During this delicate phase, the grapes undergo a series of complex transformations from a decrease in acidity to modifications in the balance between glucose and fructose that favor the concentration of polyphenols as well as a considerable increase of glycerine and other substances.

Once drying is complete, in January the grapes are checked once again and then are pressed. The must is left in contact with the skin for a long period of time, and this phase can be prolonged for some months. In this way, we obtain a wine that then requires a long aging phase both in the barrel and in the bottle. The final result is a wine with inimitable characteristics and a unique taste that is a direct expresssion of the territory. The wine can continue to age and surprise for decades.

A union between freshness and mellowness