Since 1956, the Aldegheri family has been working in the heart of Valpolicella, driven by passion, dedication, and a continuous commitment to refining the winemaking craft that has made this territory renowned worldwide. Each family member contributes through a distinct role: Lorenzo oversees viticulture and vinification, Adriano manages administration and the development of innovative production systems, while their cousin Vincenzo leads the commercial activities and public relations. The second generation also plays a vital part, bringing fresh perspectives and modern expertise. The family spirit of the Aldegheri estate, combined with a perfect balance of technology, respect for nature, meticulous grape selection, and constant improvement of winemaking techniques, has enabled the creation of wines that embody the soul of the land and offer moments of genuine pleasure.

This highly prestigious wine is produced exclusively from hillside vineyards, where the finest grapes are left to dry in cases after harvest. The wine undergoes a long ageing process before release — first in oak barrels, then in bottles in underground cellars.

Winemaking

Harvesting takes place at the beginning of October, when the grapes are slightly over‑ripe. They are hand‑picked, selecting only the finest clusters for raisining.
Vinification After careful raisining, the grapes are softly destemmed and crushed at the beginning of February. The must and skins ferment for a long period. After several rackings, the wine ages for more than three years in large oak barrels. A small portion, about 15%, is aged in barriques and later blended back, adding distinctive nuances. Finally, the Amarone is bottled and released only after an additional 6–8 months of bottle ageing.

Tasting notes

Ruby red with garnet reflections. The nose reveals tertiary oaky and nutty notes, with hints of cranberry and marasca cherry. Full‑bodied and rounded on the palate, with solid structure, a tannic finish, and a lingering aftertaste of cherry and marasca under spirit.

Food pairing

Excellent with roasts and game, and ideal with very mature and/or piquant cheeses. We recommend uncorking the bottle a few hours before serving or using a decanter. Serve at 18–20°C.