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If there is a King in Valpolicella, it is surely the Amarone. Already in the Roman age, Catullus praised the “calices amariores” in the region, and over the centuries the habit of letting grapes dry on grates to then transform the raisin wine into dry wine became a true art. Only later was the younger son, the Ripasso, created as a version fermented on the skins of the Amarone. And if it’s true that good habits should not be broken, then come and rediscover the best names from Valpolicella in this selection. Intense reds and unforgettable dinners: yes, you have really deserved them.

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