Tenuta Chiccheri di Ruffo Giancarlo

Tenuta Chiccheri di Ruffo Giancarlo in Tregnago commands Valpolicella's most demanding terroir. Here, Corvina and Rondinella grapes undergo the appassimento method—drying on wooden racks through winter—before fermentation yields Amarone and Recioto of exceptional depth. At minimum 14% alcohol and after 24 months in barrel, Amarone emerges as a wine of dark fruit and mineral complexity. Recioto, passito or sparkling, captures concentrated sweetness at 12% minimum. The estate welcomes visitors to experience how elevation and frost-free microclimates shape wines of this calibre.

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