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 Our vineyards are divided into two main parts, located in different municipalities in Valpolicella: the Vineyards Ca’ Besi in Negrar di Valpolicella, and the Vineyards Colombarino, in Sant’Ambrogio di Valpolicella.


The Vineyards Ca’ Besi represent our historic vineyards, some more than 50 years old: among these rows you can breathe the tradition and history of the Negrar di Valpolicella valley, which has always been linked to viticulture. This is where our cellar is located: in the centre of the valley, in a dry and well-ventilated place, where the drying of the grapes in our drying rooms takes place naturally. These vineyards extend over an area of ​​about 6 hectares, and it is here that we walk with our guests during guided tours.

The vineyards that we find here are all characterized by a soil rich in clay placed on alluvial debris. The vines are trained according to the Veronese pergola system with a density of 3500 plants per hectare. Many vines are over 40 years old, therefore they are able to give us grapes very rich in polyphenols and of superior quality.


The fresh breeze that blows from the Val d’Adige and from the Monte Baldo, the significant temperature variations and the light reflected by Lake Garda create a unique microclimate which gives the grapes an extraordinary liveliness. These vineyards cover 4 hectares of land, surrounded by a further 6 hectares of woods, also owned by our Company. Among these plants, animals and many small insects thrive, helping us to keep the flora and fauna that make up the entire ecosystem of this plot in balance.

The entire plot stands on the slopes of the westernmost hill of the Valpolicella Classica and overlooks the Val d’Adige, therefore it has a western exposure. Lake Garda also plays an important role for the terroir of this vineyard: after midday, the sun directly illuminates the vineyard and is reflected in the water of Lake Garda, thus reflecting its rays on the hill and consequently increasing the light that receive our grapes. The altitude reaches 350 meters above sea level, guaranteeing temperature ranges which keep the acidity high in the ripe grapes. The soil is calcareous, clayey and rich in schists. The vines are trained according to the guyot system with a density of 5,000 plants per hectare.