Tedeschi family has been active in the field of wine growing and producing in the Valpolicella area for five generations. Nicolò Tedeschi founded the firm in 1824.
Around 180 years have passed, but the spirit of the Tedeschi family has not changed: they are more convinced than ever that each of our wines must not only be as good as possible, but also as personal as it can, having its own style and a clearly distinguishable character, a genuine “Tedeschi trademark”. In order to achieve this objective they try to comply with its nature in every phase of working, every single day, from the vineyard to the cellar, without ever trying to substitute nature or its laws in any way.
As producers of Valpolicella (as well as Amarone and Recioto) in the Valpolicella area, they give preference to the autochthonous species which have always been the basis of the wines from our area, Corvina, Corvinone, Rondinella and Molinara, because they are firmly convinced of their value and their “modernity”, but without forgetting, lesser-known cultivars such as Oseleta, Dindarella, Negrara, Rossignola and Forselina, worthy of rediscovery and re-evaluation if it is intended to make the wines produced in the area more complex and varied in terms of expression.
www.tedeschiwines.com
Olivy pocházejí z regionu Valpolicelly, z blízkosti olivovníků rodiny Tedeschi. Je velice jemný a elgantní s...
Linea La Fabrisseria
Grapes are dried for 4 months in fruit storage structures, then pressed. Fermentation in stainless steel for 40 days at 15°C. Ageing in barriques for...
Linea Capitel
Drying in fruit storage structures during 4 months. Fermentation in steel vessels at 15°C . Ageing in Slavonian oak barrels during two years....
Drying in fruit storage structures for 1 month. Fermentation with maceration for 14 days at a temperature of 28°C. The must undergoes malolactic...
Ancient wine making technique called "Ripasso": the partially clarified wine, in March, is poured over Recioto and Amarone marc, in order to...
Only perfectly healthy bunches are selected for drying (about 4 months). 30 days- fermentation at a 15°C with steeping. Fermentation is naturally halted,...
Linea Classica
Drying in fruit storage structures for 4 months. Soft pressing. Fermentation and cold maceration for 60 days. Ageing in Slavonia oak barrels for two years....
Fermentation and maceration lasts about 10 days. The wine is transferred into steel tanks for spontaneous clarification and then decanted into Slavonia oak...
The must, after a short period of contact with the skins, ferments for a week in stainless steel at a temperature of 18-20°C. Malolactic fermentation...
Grapes are pressed and after a brief contact with the skins, the must is decanted and undergoes alcoholic fermentation at 18-20°C in stainless steel...