Local Woods


From Vine to Wine


Every type of wood characterizes and exalts a sensory aspect of Valpolicella wines.Acacia, cherry, chestnut and oak are local woods that are always found around the vines.

While they constituted an integral part of the vineyards in the past and were an icon of the landscape, after intensive viticulture began in the mid-1800s becoming widespread from the mid-1900s, these trees became a marginal vineyard presence.Nonetheless, their wood was important for winegrowing since the great white and red wines were generally fermented in vats and were even more crucial for ageing.

Recovering this partnership lost in the mid-20th century is now a way to highlight the strong sensory relationship between a terroir’s grapes and its wood.The intention is to leverage a natural showcasing of the typical notes of Valpolicella grape varieties by ageing in local woods, such as:

  • Cherry: yields sweet tannins and helps Ripasso and Amarone to maintain tannic structure and natural volume; it also enhances the intense fruity notes typical of Corvina.
  • Chestnut: its porosity brings more oxygen than any other wood and the wine matures faster, but above all colour stabilizes first and the purplish hues remain; it also enhances spice notes like pepper, typical of Corvinone.
  • Oak: a commanding presence in the terroir, which ensures the wine has an elegantly fruity style.
  • Acacia: endows hints of honey and polysaccharides that enrich the weight of the wine, giving roundness; ideal for sweet wines like Recioto or in small amounts in Ripasso.