Torre di Terzolan, in Valpolicellas upper Val Squaranto, is a forward-thinking estate with a rich history dating back to the Renaissance.

The upper Val Squaranto is notable for its biodiversity, featuring a varied landscape of vineyards, olive and fruit trees, meadows and ancient woodlands. This is mirrored in the Torre di Terzolan estate, whose gardens, olive groves and organically grown vineyards surround the original Renaissance house. The vineyards are planted with Corvina, Corvinone and Rondinella, on complex highly calcareous soils at 350 metres above sea level. There are four plots in total, each with different exposures, which benefit from an ancient irrigation system that feeds into the vines from a nearby lake.

The main house was originally a hunting lodge for the Scaligeri family, who ruled over Verona and the Veneto during the 13th and 14th centuries. After passing to Cardinal Niccolo Ridolfi in the 16th century, Torre di Terzolan became famed for its wines and olive oils, a legacy that has quietly continued. Roberta Previti took over the estate in the 1990s, revitalising its three hectares of vineyards and 2000+ olive trees, and recommencing production in 2015. She is dedicated to preserving Torre di Terzolans history, while modernising its farming and winemaking.

Roberta works with local winemaker Lorenzo Caramazza, who brings a wealth of experience in Valpolicella to the winery. The original Renaissance cellar has been enlarged and restored to house the winery, while an open vaulted tunnel beneath the old farmhouse is utilised to dry grapes appassimento. The Valpolicella blends 65% Corvina, 25% Corvinone and 10% Rondinella, fermented in stainless steel. It is then racked into amphorae for six months, enhancing the vibrancy of the fruit and creating further complexity to this fresh, perfumed expression. For the Valpolicella Superiore, the same blend of grapes is gently dried for around two weeks before being pressed and fermented in stainless steel vats. It is then aged in a combination of second use French barriques and amphorae, creating an intense, balanced wine with notes of cherry and sweet spice, complemented by fine, silky tannins.

The grapes for the Amarone (50% Corvina, 40% Corvinone, 10% Rondinella) hail from a single vineyard right next to house, planted on calcareous soils. The drying period varies from vintage to vintage, with the naturally raisined fruit generally being pressed in December. Post fermentation, the wine is aged in predomitly new French oak barriques, with a small percentage in Amphorae, for approximately three years. The result, is a beautifully complex, fragrant and structured wine with exceptional balance, offering an elegant expression of this famed style.