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In the province of Verona, Veneto Region,  we have the viticultural area of VALPOLICELLA  : an intensely beautiful region, whose name comes from “val polis cellae” and means “valley of many cellars”, and is also one of the oldest wine producing areas in Italy - characterized by the steep, vine-laced ridges that run alongside its gurgling mountain streams. The majority of people are familiar with the wonderfully unique Amarone Della Valpolicella wine, produced from loft-drying only the select grapes to produce a lavishly fruity, yet dry red capable of considerable aging.

For this box we've selected 3 of my favourite Valpolicella wines : 

"PERSEGÀ" Valpolicella Classico Superiore DOC 2017 - Antolini 

"VELLUTO" Valpolicella Classico Superiore DOC 2013  - Meroni 

Valpolicella "RIPASSO" DOC Classico Superiore 2017 - Antolini

VALPO CAP (Bordeaux)


For the ones who are not totally familiar with Valpolicella wines, I must mention the classic and local grape varieties (Corvina, corvinone, Rondinella e Molinara) have historically had a very thin grape skin and pale colour. Many producers in the pursue of more structure and aromas for the wines developed a variety of wine making techniques to enrich this popular wine, 

Some wine makers are using the Ripasso technique. It is a very old wine making method in which the Valpolicella wine is put on the skins remaining from the production of Amarone. The resulting second fermentation in which the residual sugars in the skin of Amarone turns into alcohol and give the Valpolicella wine more perfumes and structure.

Valpolicella Superiore is usualy made with fresh grapes but some producers are now drying them like they do for the Amarone, but for a limited period of time. For the Superiore it is usually only one month.

We hope you will enjoy this selection ... and the cap :)