Aldrighetti

Italy, Valpolicella, Marano

The Aldrighetti family winery is one of the most authentic wineries in Veneto. With only 4 hectares of vineyards, they make only high-quality niche wines while respecting nature.

Italy, Valpolicella, Marano

Aldrighetti

The Aldrighetti family winery is founded in 1930 and is one of the most authentic wineries in Veneto. Located in Marano, the heart of Valpolicella, they only have 4 hectares of vineyards with Corvina, Corvinone and Rondinella grape varieties. They make only high-quality niche wines while respecting nature in the search of quality. In the cellar the considerate drying period and long-lasting aging in large barrels shows the passion and commitment to tradition and the high standards at the Aldrighetti winery.

“We are a small company, which produces high quality niche wines while respecting nature.”

Wijnmaker

Aldrighetti

The philosophy of the Aldrighetti winery excels in the small scale in which they operate. They produce only high-quality nice wines from the 4 hectares of vineyards in the heart of the Valpolicella area on a hill at Marano. Completely managed by family, with love for the land and passion for the work, it is a handed down family company from father to son for many generations. The knowledge and traditions that has been passed on since 1930 when the winery was found are still the base for their way of working.

With lots of respect for the nature, they minimize the use of chemicals and when necessary, they adopt the system of thinning out the excess grapes to keep the quality of the grapes high. This method of lowering the harvests is very rare in the Valpolicella area and shows the focus on keeping the standards for maximum quality high. The harvest is exclusively done by hand and the grapes for Amarone and Reciotio are left to dry for a few months in the fruit cellar.

Winemaking

Our philosophy

Handed down family runned winery with focus on high quality wines

  • Only 4 hectares of vineyards
  • Harvest done exclusively by hand
  • Handed down from father to son since 1930
  • High standards and commitment to tradition
  • Only 4 hectares of vineyards

  • Harvest done exclusively by hand

  • Handed down from father to son since 1930

  • High standards and commitment to tradition

Collection

Our wines

The Aldrighetti family winery is one of the most authentic wineries in Veneto. With only 4 hectares of vineyards, they make only high-quality niche wines while respecting nature. Located at the heart of the Classic Valpolicella area, north of Verona, they only produce wines from native grapes such as Corvina, Corvinone and Rondinella. They maintain the family traditions of a considerate drying period in the cellar, followed by a long aging period in the barrels.

Ripasso

Valpolicella

Valpolicella Ripasso maybe has an even more unique way winemaking then the classical Amarone. Ripasso literally means ‘’to pass again’’. The skins of the grapes used for making Amarone wine, once the fermentation is completed, are filtered out of the wine, and added to a part of the classic Valpolicella wine made in September. These skins bring some sugar and yeast with them, and thereby a second fermentation occurs which takes about 15 days to end. This process gives to the wine Valpolicella more body, structure, and different kind of aromas. When the second fermentation is done, the wine ages in big barrels for 36 months.

Ruby red wine with slight garnet nuances, the perfumes remind wild berries, cherry, tobacco, vanilla and spices. Persistence in the palate with warm and velvety feelings.

Winespectator 92/100

James Suckling 90/100

Riserva

Amarone

The Valpolicella area is famous for the Amarone, because of the unique way of winemaking. The harvest starts in September, and it’s done by hand, so the health condition of the bunches is controlled. The grapes are left in the wooden boxes for 90 days for let them dry. The dried grapes go into a period of maceration for about 10 days, followed by the fermentation in January. The fermentation is very slowly because of the indigenous yeasts: it takes 25-30 days to be completed. The pump-overs are done daily twice for all the duration of the fermentation. When the fermentation is over the wine is separated from the skins (which will be used for Valpolicella Ripasso) and then moved into big barrels to age for at least 48 months. Where bigger wineries sometimes lose the focus on tradition, the small and unique Aldrighetti obtains on focusing on the considerate drying period, followed by a long aging period.

Intense purplish red wine with slight garnet nuances, the perfumes remind cherry marmalade, blackberry, chocolate, vanilla and spices. Full body in the palate with warm feeling and hints of liquor and currants

 

100/100 James Suckling

98+/100 Vinous

98/100 Robert Parker