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The Land

Valpolicella, in the province of Verona, is known since ancient times for its ideal terroir for grape cultivation. Today it is one of the most famous places in Italy and perhaps in the world for the production of wine. The wines of Valpolicella are obtained from 3-4 local grape varieties: Corvina, Rondinella, Corvinone and Molinara. Depending on the process used, very different wines can be obtained: Amarone, Valpolicella, Ripasso etc…

Veneto map

The People

The Damoli family have been living in Negrar, in the heart of Valpolicella Classico, since 1623. After a few decades when the production of wines had become a family hobby, there was a pivotal generational turn-over: the young brother and sister Daniele (oenologist) and Lara (marketing) decided to modernize the small winery of the grandfather and resumed a small production focused on quality and maniacal care of every stage of the wine production

Valpolicella Classico DOC “Moraria” 2017 Damoli
Amarone di Valpolicella Classico DOCG 2011 Damoli
Ripasso di Valpolicella Classico Superiore DOC 2014 Damoli

The Wines

Valpolicella Classico DOC “Moraria”: grapes from low yield vines are hand-picked at the end of September from the “Moraria”: a vineyard that shares its soil with scores of mulberry trees and it’s therefore the birthplace of –
many kaleidoscopes of butterflies every year!
Valpolicella Classico Superiore Ripasso DOC “Giago”: selected vineyards are hand-picked in October and the slightly over-ripe grapes are air-dried for 30-40 days, followed by vinification in steel for two weeks. The wine then undergoes ‘ripasso’ (second short fermentation on unpressed Amarone grape skins) followed by 3 years ageing in barrique. While still fully dry, the result is plump and luscious, with notes of ripe cherry, prune and spices.
Amarone Classico della Valpolicella DOCG “Checo” : named after the grandfather’s nickname, this is truly a unique wine experience.
Over-ripe grapes are harvested at the end of October and then left to air-dry for about 4 months. The small quantity of thick juice then undergoes a long fermentation (35 days) followed by 5 years ageing in small French oak barrels.
Full bodied, intense and plump with a warm, majestic and everchanging palate an iron fist in regal, velvety silk glove