50% Corvina and Corvinone, 30% Rondinella, 15% Sangiovese Grosso, 5% Molinara

This wine represents an estate blend with classic Valpolicella grapes; Corvina, Rondinella, Molinara, along with the secret ingredient, Sangiovese. The Sangiovese heightens the red fruit component in the blend, a fruit-forward style with complex aromatics of herbs, underbrush, and fruit. The palate is supple and relaxed with tannin and acidity that provide texture and are only revealed in the finish creating length.

60% Corvina and Corvinone, 30% Rondinella, 10% Molinara

The classic wines of the Valpolicella are centered around the dried grapes used for making Amarone. The Ripasso style refers to the repassing of fresh juice over the dried, pressed skins after the Amarone is made. This process makes for a truly enjoyable wine, combining complex fruit flavors of both dried and fresh fruit. The palate is giving and lush with a fine weight that brings with it cigar box spice notes and wild herbs.

50% Corvina and Corvinone, 35% Rondinella, 15% Molinara

This wine embodies the approachability of Ripasso and the depth and concentration of Amarone. Meticulous grape selection and aging develops flavors of Bing cherry, dried raspberry, fig, fresh herbs, and baking spice. The bright, lush fruit flavors allude to sweetness with a balance of acidity that creates a crowd pleasing experience.

Cab Franc 40%, 30% Corvina,15% Rondinella, Molinara 5%, Merlot 5%, Cab Sauv 5%

This wine has a special place in Luca’s heart. Named after the latin term for ruby, it combines the classic Amarone with dried Cab Franc, which is ruby like, in size and color. The rich, concentrated flavors of Amarone share the stage with more earthy flavors accentuating the tobacco, oregano, green peppercorn, and tannins of the Cab Franc.

60% Corvina and Corvinone, 30% Rondinella, 10% Molinara

Luca is a master craftsman. At every stage; farming, harvesting, drying, and aging, Luca’s attention to detail stands out. This wine is a testament to perfection because it is only bottled in special years. Everything has to align perfectly over 4 years of maturation for a wine to be bottled as L’Arco Amarone. Flavors are classic with dried fruits, plum, wild currant, smoked herbs, and spices. What stands out is the texture and evolution on your palate, as it expands and lingers for a complex finish.

55% Corvina, 35% Rondinella and 10% Molinara

“Recioto,” as in “Recioto della Valpolicella,” refers to a dessert wine made from grapes that were dried on mats after picking. This process turns the grapes closer to raisins, concentrating the flavors. Raisins-turned-wine — rich and sweet.

80 % Garganega and 20% Trebbiano di Soave

Passito describes a wine that was made using the appassimento “drying” method in Italy. Fermented raisins offer complex aromas of pecan pie, cinnamon, cardamom, fig, toasted nuts, and compote. A sweet dessert wine marked by developed layers and texture with a lingering nutty finish. The perfect end to an evening and a tribute to the classic character of the Veneto.