Currently, there are 22 hectares growing corvina gentile, corvinone and rondinella grapes. Close by there are approx 7000 square meters of Olive tree cultivation in the’ high valleys’ of Fumane, from these Olive trees , the local extra virgin olive oil is made. The farming methods used in this area are half from the hills of the oldest vineyards in Verona and half from the hills that have been the home to vineyards for the last ten years or more. Every bottle of wine for us is important, so for this reason we dedicate the maximum care and attention whether it be Valpolicella Classico or Amarone. Every grape is given a vine especially for its production, for example; the grapes from Il Pozzetto (Fumane) are used for Valpolicella Classico, the grapes from Colle San Michele (Bure alto) are used for Valpolicella Classico Superiore, the grapes from Monte Solane (San Giorgio di Valpolicella) are used for Valpolicella Ripasso, the grapes from Valle Alta (Fumane) are used for Amarone Classico della Valpolicella and for Recioto della Valpolicella are used the grapes from Valle Lena. We consult with the well-known grape experts; Marco Simonith and Pierpaolo Sirch for the management of our vineyards.
Among all agricultural activities, viticulture is, perhaps, the one that best expresses a strong bond with the territory of origin. Oenology non-invasive and respectful of the raw-material leads to wines that, year after year, are the result of the interaction between the genetic traits of their grapes' variety and the pedoclimatic environment. The Ugolini family, who are a strong supporter of the need to defend this value, decided to reserve to each type of wine produced in its estates, grapes that ripen in single vineyards, so that every wine, beyond the natural variability linked to the vintage, reflects and expresses a specific cru.
Our respectful and minimalist approach is not only found in the grapevines, but in the wine cellar too. During the fermentation process, mechanical intervention is kept to a minimum. The pressing and stripping procedures of the grapes are done is the kindest way possible, the fermentation is carried out in steel vats without any technological interference. The pressing is even done manually. In the barrel room I have placed much attention to detail, especially in way of dimensions. Not only French Oak from Allier, the forests of Vosges or the Massif Central, but also barrels chosen for the amount of roasting time necessary and the layer of natural Vaseline that covers the external part. To ensure the exchange of external oxygen and the wine contained inside the barrels happens at a slow pace, extra checks are made, guaranteeing a long and patient aging process.