Tedeschi

The Tedeschi family has documented ties to the Valpolicella region dating back to 1630, though the commercial wine company was formally established in 1824 by Nicolò Tedeschi. The estate transitioned into its modern identity in the 1960s when Lorenzo Tedeschi initiated a focus on high quality hillside fruit and single vineyard vinification. This move established the winery as a proponent of site specific character in a region historically associated with broader production blends. Currently, the operation is managed by the fifth generation, including Antonietta, Sabrina, and Riccardo Tedeschi. They are founding members of Le Famiglie Storiche, an organization of family owned estates that aims to protect the heritage and quality standards of Amarone della Valpolicella.

The winery is based in the village of Pedemonte and manages approximately 46 hectares of vineyard land. The family prioritizes hillside sites characterized by poor, well drained soils of limestone and clay marl, which naturally limit vine vigor and concentrate grape flavors. Their most prominent site is the 2.5 hectare Monte Olmi vineyard, which features terraces with south west exposure. In 2005, the family expanded their holdings by acquiring the Maternigo estate in eastern Valpolicella, where they currently cultivate 31 hectares of vines. To refine their viticultural approach, the family conducts extensive soil zoning and aromatic characterization research in collaboration with the University of Verona. Winemaking relies on the traditional appassimento method, where grapes dry for approximately four months in a dedicated center where humidity and ventilation are strictly controlled.

The estate is primarily identified with the Capitel Monte Olmi Amarone della Valpolicella Classico Riserva, which debuted in 1964 as one of the first single vineyard Amarone wines in the region. This bottling remains the flagship, recognized for its structural depth and ability to age for several decades. The product range also includes Valpolicella Superiore, Ripasso, and the sweet Recioto della Valpolicella. Production focuses almost exclusively on native varieties such as Corvina, Corvinone, and Rondinella, along with rediscovered local grapes like Oseleta. These wines are typically aged in large Slavonian oak barrels for several years to promote stability and complexity while ensuring that wood tannins do not overwhelm the natural fruit and soil expressions of the Valpolicella hills.