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Veneto is the region that produces the largest quantity of wine in Italy and also the largest DOC area. Two of the most important wines, Soave and Valpolicella, are exported from here. The vineyards embrace the Dolomite Hills’ bases from Lake Garda to the North of Venice, the richest winegrowing regions being around Verona.

The Allegrini family has been handing down grape growing and wine producing traditions over many generations, since the 16th century, playing a major role in the Valpolicella Classico area for many centuries. Giovanni Allegrini was the founder of the new generation. He was extremely proud to be part of the Valpolicella, and dedicated his many resources and energies to this land. He was among the first in questioning local viticultural techniques, revolutionizing accepted practices, and speaking clearly about quality. He was able to combine the science of enology with strict grape selection, and between 1960 and 1970, made some of the Valpolicella's best wines. An essential part of Allegrini’s winemaking philosophy is the importance of crus, vineyards whose production is destined to a single wine. The company’s seven crus — Valpolicella, Palazzo della Torre, La Grola, La Poja, Amarone, Recioto and Villa Giona — are the birthplaces of the wines of the same names. Another Allegrini trademark is its emphasis on local varieties. While they do grow some international varieties like Cabernet Sauvignon, Merlot and Syrah in the Villa Giona cru, most vineyards feature local varieties, like Corvina Veronese, Rondinella and Molinara. The terroir is mixed, with some volcanic soils, some calcareous soils, and some clay soils. Allegrini is one of the most acclaimed winery in the Veneto, the unquestioned a benchmark producer of Amarone, was named Italy’s 2016 Winery of the Year by Gambero Rosso. Owner Marilisa Allegrini is a global ambassador for the region and is internationally considered the “voice of Amarone”.

The name Brunelli has been closely linked to the area of San Pietro in Cariano, a small valley in the Classic Valpolicella zone whose name derives from that of the Roman Cariae family. It is in this spot in the countryside, with its age-old vocation for growing vines, that the Brunelli family has handed down, from generation to generation, the ancient passion which has made its wines known and appreciated all over the world. The estate is now in the capable hands of Luigi Brunelli, the enologist, and of his wife Luciana who, sharing Luigi’s expertise and passion, has created a special range of wines that distinguishes itself for both the virile and feminine values it expresses. The principal objective of the Brunelli is to highlight the typical qualities of the grapes of the Valpolicella area. These unique flavours and perfumes give, in turn, a special distinctiveness to the Brunelli’s wines. The Brunelli’s products are unique thanks to the particular characteristics that they display and which render unmistakable the unique qualities that are typical of the terroir. The vineyards have been carefully developed so as to contain only the main indigenous varieties of the Valpolicella area such as Corvina Veronese, Corvinone, Rondinella and Sangiovese.

In 1872, "a house with basement located in Lugana - Sermione takes its name - Fratt". This is the company's first historical attestation. More than 150 years ago, Felice Dal Cero, the son of Domenico (grower in Montecchia Crosara, Verona) feeling the wine-growing area potential, moved in Lugana di Sirmione. After 30 years of hard work in the vineyard and cellar, in 1969, his son Pietro takes part in the birth of the first label of Ca’ dei Frati winery. In 2012, Pietro bequeaths the business to his wife Rosa and children, Igino, Gian Franco and Anna Maria, which lead the company with the same passion and determination.
The new vineyard - Luxinum from Valpolicella, is a return to the origins, where all began. Mutual respect, family unity, clearly defined roles and the connection with the lands from the shores of Garda lake are the real strength of the Dal Cero family.

The estate of Giuseppe Quintarelli, located in the Veneto region of north-eastern Italy produces Valpolicellas, Reciotos and Amarones that are revered by oenophiles all over the world. The estate dates back to 1924 and but it was Giuseppe Quintarelli (in charge from the mid-1950s until his death in 2012) who drove its success. In an era that emphasized mass production over attention to detail, Quintarelli made wines without compromise, with labour-intensive methods and painstaking attention in the vineyard. Giuseppe established the winery as the source of the most traditional styles of Amarone, ageing it for seven years in Slavonian oak; the result is one of the most complex wines produced in Italy. Quintarelli wines are still the unmatched benchmark for Amarone. Even though he is traditional in his Amarone production, it does not follow that Giuseppe is afraid of innovation. As well as the excellent Amarone, he produces an excellent dry white wine called Bianco Secco and a flamboyant, but powerful blend of Cabernet Sauvignon, Cabernet Franc and Corvina labelled Primo Fiore and sought after as any cult Cabernet.

In the 1960s, Giuseppe Inama, the estate's founder, began using his savings to purchase small plots of vineyards in the heart of the Soave Classico region. At that time few understood the area's potential but Giuseppe believed that he could make a wine capable of restoring Soave's reputation by working with only top quality vineyards of old-vine Garganega (Soave's original grape). Today Azienda Agricola Inama comprises more than 25 hectares of vineyards in the very heart of the Soave Classico. In the 1990s the producer decided to expand the production to include red wines and, after much research, settled on the Colli Berici, a system of terrarossa hills some 15 kilometres east of Soave, in the neighbouring province of Vicenza. The first bottles were produced in 1991: it was Sauvignon, a new variety for the area. Thus was born the Sauvignon Vulcaia, a wine that reflected the will of Giuseppe to bring the Soave area in the glass, not through its typical wine, but thanks to an interpretation of Sauvignon that, taking shape for the first time on a volcanic soil, could give rise to a completely new version of the French variety. Now the reins are passed to his son Stefano. Even with Stefano, the winery is proving to be one of the most valuable producers in the Italian wine scene. The awards, both for its white wines than for red, merely confirm the excellent work done in the vineyard and in the cellar by Stefano.

La Gioiosa represents the tradition of winemaking, which the Moretti Polegato family have been carrying out for three generations, and it is in perfect symbiosis with the land of Prosecco and the Montello and Piave wines. The name La Gioiosa is a tribute to the ancient definition of Treviso area (Marca gioiosa et amorosa), to underline the merry life-style of the inhabitants. La Gioiosa is a name that is immediately associated with the typical wines of the Treviso area, and it represents a modern company that offers excellent quality. The headquarters are in Crocetta del Montello, with wineries in Valdobbiadene and in Noventa di Piave, as well. La Gioiosa has been collecting grapes from 600 vine growers co-operating with the company for generations. They work together with the company oenologists to provide high quality grapes to produce both Valdobbiadene Prosecco DOCG and Prosecco DOC. La Gioiosa has consistently won awards across the globe and its quality wines are enjoyed my many. The winemaker freezes the Prosecco must prior to fermentation to ensure maximum freshness upon bottling.

Founded in 1983, this familly winery is located in the Valley of Illasi, east of Verona, in the region of Valpolicella, where the Dal Forno have owned prime vineyards for fourth generation. Luigi DalForno was well known for the quality of his wines and his grandson Romano has carried on the traditions since 1983, when he took over the running of the estate. Born next to his family’s vineyards, Romano Dal Forno grew up with a love for the countryside and an undying passion for his work, dedicating his life to continual improvement of his family’s vineyards and his own winemaking techniques. In 1990 a new winery was built, it uses modern technologies while maintaining the traditions of these famous wines. The continuous international recognition, which is received daily, compensates for all the sacrifices and the attention given to working procedures, in the vineyards and the winery. Nowadays, Romano Dal Forno is considered to be “one of the kings of Amarone”. The great richness of Dal Forno's wines is derived from the extremely low yields of this artisan's 12.5-hectare estate outside the Classico zone. His dense, creamy Valpolicella is among the best of the Veneto, and his 'Nettare' is part of the comeback of garganega, the grape behind Soave that we find here formally dressed as a white passito dessert wine.

Villa Sandi is a winery known as much for its top wines as for its deep cultural connection to the Veneto region. At the heart of the estate is the palatial villa itself, a 17th-cenutry columned neoclassical structure surrounded by a lush green landscape, that represents the combination of art and agriculture which has characterized the Venetian landscape for centuries. Owned by the Moretti Polegato family, the Villa is home to and headquarters of Villa Sandi Winery where for generations the ancient tradition of winemaking has been handed down from father to son. Benefiting from land suitable for growing both white and red varietals, Villa Sandi produces and offers wines for every occasion - from the everyday approachability of the Prosecco DOC to the Valdobbiadene Prosecco Superiore DOCG to the special Cartizze, a cru made in the heart of the most prestigious Valdobbiadene Prosecco area. By using a unique "on-demand" production technique, Villa Sandi ensures their Prosecco is always fresh and lively. As opposed to immediately fermenting and bottling, Villa Sandi refrigerates the Prosecco must upon crushing, keeping it at 0° C until it is needed. Upon request, the must is brought to 15-16°C and the yeast cultures are added, then fermented and bottled. This "on-demand" process guarantees that every bottle of Villa Sandi Prosecco maintains the features of freshness, floral and fruity notes, typical of Prosecco.