• Lea Gatinois


Valentina Cubi has a 10 ha familial estate in the heart of the beautiful Valpolicella wine region, north-east Italy. Corvina and rondinella are the two main black varieties grown, trained in guyot or pergolas and planted on hillsides with rocky, poor soils. Pergolas is traditionally used because the leaves of the vines can protect grapes from sunburn and the height allows good air circulation, reducing risk of disease.

Valentina Cubi produces premium quality wines from organic grapes, rigorously hand-harvested to select the perfect ripeness. You will find Valpolicella DOC (fresh and fruity wines), Valpolicella Ripasso DOC (more concentrated wines), Amarone della Valpolicella DOCG (super complex and concentrated, usually dry) and Recioto della Valpolicella DOCG (super complex and concentrated, with residual sugar).

Valentina is very welcoming and a good pedagogue to introduce to Valpolicella winemaking techniques. We even tasted some of the dried grapes, used to make wines from the Appassimento method.

In brief, what is the Appassimento method? Healthy grapes are picked in September-October and left for few months drying off the vine. This process concentrates acidity, flavours, tannins, colour and sugar. It is used to produce Ripasso, Amarone and Recioto.

Morar 2010, Amarone Classico della Valpolicella, Valentina Cubi.

  • grapes were dried for 3 months after picking in end September (Appassimento method)

  • after fermentation in stainless steel tanks with the skins, the wine spent 36 months in large oak barrels followed by 24 additional months of bottle ageing

  • dry wine with high alcohol balanced by a high acidity and such a concentration of black fruits and spicy aromas

  • it could also definitely benefit from further bottle ageing