Located in the Valpolicella region of the Veneto, the Vaona family is committed to organic wines from the indigenous grapes Corvina, Corvinone, Rondinella, and Molinara. Although their family history of grape growing stretches back hundreds of years, the current history began in 2000 when the family shifted from bulk Veneto wines to high quality, terroir-driven reds made in the family’s 17th century cellar.
Their 10 total hectares are farmed organically and all care of the vineyards – such as pruning, defoliation, thinning, and harvesting – are done manually. Winemaker Alberto Vaona only uses indigenous yeast and very low sulfites as well as follows traditional methods of winemaking of the region. His Valpolicella Classico is the typical light and bright expression of the region, while the Rispasso and Amarone della Valpolicella wines are more concentrated, made with grapes dried for 3 months in the appassimento method. Total production reaches 90,000 bottles a year.
