The Tedeschi Culture

Synonymous with terroir and Valpolicella across the world.

Hillside Vineyards

The quality of our wines remains our absolute priority. The poorest land gifts us with a product that has greater complexity and structure.

The vine

For generations we have endeavored to exalt indigenous vines such as Corvina, Corvinone, and Rondinella.

Monte Olmi

One of the first Cru from Valpolicella born out of Lorenzo’s happy intuition to vinify separately grapes from the namesake vineyard. The idea of writing the name of the vineyard on the label was adopted right away. The year was 1964.

Experience

Extensive experience together with scientific rigor is the formula our family has adopted to guarantee the future of the territory. We continue to invest in areas that we know will yield the best results.

Sustainability

Our sustainable approach is comprised of awareness together with the valorization of the beauty of a unique heritage where we have the good fortune to produce great wines that make up an integral part of our territory’s heritage.

Territoriality

Territorial wines endowed with great personality, complexity, and structure, which are always expressed with elegance.

The Amarone Process

Exclusivity of the Vineyards

For the Tedeschi family, land is the main point of reference. It is a resource that must be looked after, tended to, respected, and interpreted. Lorenzo Tedeschi had the happy intuition to vinify separately the grapes of the Monte Olmi vineyard, creating thus, one of the very first cru of the Valpolicella and giving rise to a wine that has become the symbol of our winery. Two additional Amarone crus, La Fabriseria and Maternigo, have joined the Monte Olmi. In contrast, the Marne 180 and Ansari wines have their origins in grapes from other hillside vineyards.

Quality of the grapes

The grapes come exclusively from hillside vineyards, where a combination of calcareous soil, constant ventilation, and significant temperature fluctuations permit optimal grape ripening that leads to rich aroma and color and gifts the wines with great typicity and complexity.

Control of the process

The excellence of our wines is also the result of our meticulous attention to the grapes after they have been harvested. In order to preserve the integrity of the fruit as well as to maximize aromatic expression, we have developed a controlled drying system. The first experiments date back to 1989, culminating in 2005, when we built a drying loft with a system that permits control of temperature, ventilation, and humidity. During the three to four months that the grapes remain in the drying loft, they undergo a complex transformation that we monitor continuously, from the reduction in acidity to the changes in the relationship between glucose and fructose, all of which favor the concentration of polyphenols, glycerin, and other substances.

A wine with inimitable characteristics

Once the drying has come to an end, in January the grapes are checked again and then undergo pressing. The must obtained is left in contact with the skins for a long period of time that can last months. This phase of the process is crucial to obtain a wine that requires long aging times both in the barrel and in the bottle. The result is a wine with inimitable characteristics that is an authentic expression of the territory and that can age and surprise for decades. Given that the production of these wines requires extremely high-quality grapes along with almost hand-crafted meticulous care, the quantity produced will always be limited to ensure excellent product quality and a unique tasting experience.