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Venturini Wines Veneto

Winery Farm Doc Wines Amarone Valpolicella Recioto Valpolicella Superiore San Pietro in Cariano Verona Veneto Italy


San Pietro in Cariano (Pedemonte di Valpolicella) Via Semonte, 20 +39 045 7701331 +39 045 7701331


The company is run by the Venturini family: father Massimino with children Daniele, Mirco and Giuseppina.

Using only their own grapes: 70% Corvina Veronese, 20% Rondinella, 10% Molinara, the Venturins make high quality Valpolicella wines certified "Denominazione di Origine Controllata": Amarone, Recioto, Valpolicella Classico and Classico Superiore.

Careful selection of the grapes and vineyards has meant that the Venturinis have produced several "cru" wines that take their name from the estete on which they were made: "Semonte Alto", "Le Brugnine" and "Il Castelliere".

It was established in 1963 to exploit the experience and love for the hand of at least three generations.

The company owns roughly 110 hectares which it uses for growing wine grapes.

The land runs over hills in the heart of Valpolicella Classica at an average height of 812 feet above sea level. The vines face south-west on terraces held up by stone walls called "marogne" and are supported by "simple" and "double" pergolas.

Pergola Trentina (Trento trellis) about 2000/3000 vines per hectare.

Average of vines 20/25 years old.

Number of buds per wine: 20-25.

Our grape...

It is the most important species of vine especially as far as the production of the Amarone and the Recioto wines is concerned. It is well appreciated for its strong coloring power, for its concentration and for its great degree of adaptation to the withering phase. The grape cluster is medium-sized, pyramid-like with a visible wing that is longer than the other. The berries are spherical, pruinose, not too large, with few seeds and of a blue and purple color.

It brings the wine body, aroma and a delicate bouquet.

It represents the ideal species of vine for the production of Recioto wine, thanks to its sugary degree and to its natural aromatic vocation. It shows great resistance against disease, insects and drought. The grape cluster is cylindrical in shape and averagely compact. The berries are of a black-purple color.

Above all, it brings the wine color, but also a refined bouquet.

It is a delicate species of vine, of a transparent color. The grape cluster is not very compact, cylindrical in shape and with two clear wings. It shows good resistance against disease and rather late ripening.

It brings the wine an unmistakable slightly bitter flavor and richness in total acidity.

Valpolicella Classico is a young, ruby red wine with a pleasant fruity bouquet typical of the grape varieties used. It is a medium-bodied wine, traditional in style and suitable for all types of foods.


Valpolicella Classico Superiore is another ruby red wine of medium intensity which tends to burgundy red as it ages. It has an intense bouquet and a dry and well-proportioned taste. This wine must be fined in oak barrels for at least a year and have a minimum of 12° alcohol strenght to merit the title "superiore".

Recioto and Amarone are wines that are both produced using dried grapes. During the harvest the best bunches are chosen and left to dry on "plateaux" in well-aired and dried lofts called "fruttai". Drying may take from 3-4 months during which time the sugar content and other components like essence, glycerine and aromas increase. The dried grapes are pressed in February and fermentation is long and slow. Each day the grapes are stirred several times in order to obtain maximum extraction.

"Amarone" is transferred to Slavonian oak barrels for 3 years soon after racking off; further maturation takes place in the bottle for at least 10 more months.

"Recioto" differs from "Amarone" in its large quantities of unfermented sugar and is therefore made using grapes that have been dried more at the end of February after they have lost approximately 40 of their weight.

The company obtains a magnificent wine, "Le Brugnine", "Recioto della Valpolicella d.o.c. Classico", from died grapes from the "Le Brugnine" Vineyard which are made into wine at the end of March.

Maturation takes place in small French oak barrels for about 12 months.

In the heart of this land of red wines, the Venturini family also grows a white a Veneto raisin wine typical of its geographic area is produced called "Il Castelliere". This wine is then matured in barrels.


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