The Paolo Cottini Winery – January

WeTaste.Wine Paolo Cottini

The foundation of the Paolo Cottini company, created by Paolo and Sara, renews the tradition of a family of the third generation of winemakers. Here the passion for the cultivation of the vine is at home, as is the love for one of the most celebrated fruits on the planet, transmitted in his time by his father Silvano.

The company is located at the foot of the Fumane hill, in the heart of the enchanting classic Valpolicella. Here it is also possible to visit the barrel cellar, where dedicated tastings are organized and you can enjoy the view of the vineyard hills that only Valpolicella can offer.

The vineyards of Paolo and Sara are located in two areas of the historic Valpolicella. One in Negrar, in the locality of Ca del Gallo at an altitude of about 580 meters and facing south west, the other in Valgatara at an altitude of about 250 meters with south-east exposure. Therefore both the orographic and altimetric characteristics, different and peculiar, are able to generate quality grapes with distinctive and specific elements. All elements that are clearly reflected in the wines produced by the cellar.

This is why our sommeliers have chosen these wines for the Magnificent tasting option. Now there is nothing left to do but… Taste them! And if you missed them please let us know !!!

Amarone della Valpolicella

Mature and complex wine obtained from the best varieties of corvina, corvinone and rondinella, dried for 90-110 days and vinified with the traditional method and aged for a long time in small French oak woods.

A persuasive wine that fully reflects the terroir of the area to which it belongs.

Alcoholic degree: 15,5% vol.

Vintage: 2015

Varieties: Corvina 55%, Corvinone 35%, Rondinella 10%

Origin: Castelrotto di San Pietro in Cariano (VR)

Yield: 80 quintals / ha

Training system: Veronese pergola

Harvest: manual, subsequent drying 90-110 days

Fermentation: traditional about 35 days

Aging: 30 months in barriques

Aging: 12 months in the bottle

Serving temperature: Serve at 18 ° -20 ° in large glasses.

Pairing: Suitable for autumn and winter dishes such as braised meats and stews but above all a meditation wine. Try it with an aged Asiago or a 48-month red cow parmesan, it will give you great satisfaction.

We liked Paolo’s Amarone for its finesse, and its elegant structure with a thousand facets.


A name chosen to recall the Castle, a characteristic figure of Castelrotto. Round wine obtained from the best varieties of corvina left to dry for about 30 days.

After a long fermentation in conical Slavonian oak vats, it is aged for a long time in small French oak barrels.

Alcohol: 14.5% vol.

Variety: Corvina 100%

Vintage: 2015

Origin: Castelrotto di San Pietro in Cariano (VR)

Yield: 60 quintals / ha

Training system: Veronese pergola

Harvest: manual, subsequent drying 30-40 days approximately

Fermentation: traditional about 25 days

Aging: 20 months in barriques and 6 months in large 25hl barrels

Refinement: 8 months in the bottle

Pairing: red meats, aged cow and goat cheeses. Also proposed as a meditation wine.

We liked Castrum for its refined fruit and its complexity to be discovered.


WTW Sommelier – @afinarelli

The Corte Bravi Winery – January

In the middle of the Valpolicella Classica, in Sant’Ambrogio di Valpolicella, Corte Bravi was born in 2011 from the project of the brothers Andrea and Ivano Brunelli. United by the passion of vine cultivation and respect for the territory, the two decided to open their doors and create truly unique wines. The area where the winery is located borders on the north with Lessinia and on the west with the front of Garda Lake, a situation that allows you to enjoy a mild climate. Towards the horizon, towards the south, the city of lovers: Verona.

A story that begins in 1990, when the family buys the land in Gargagnago, immersed in a small valley surrounded by the estates of the Serego Alighieri counts (yes, the descendants of the famous Dante!). In those years the Brunellis began the cultivation of the vine, starting with the arrangement of the characteristic dry stone walls, typical of the area.

If Corte Bravi is part of our Nature tasting option, there is a reason. The winery offers a production of certified organic wines and has been part of the Vinnatur association since 2019. It is an organization of small artisan winemakers who have imposed specific rules to be able to certify a wine as ‘natural’, free from chemicals. From 2020 the winery is also independent from an energy point of view, as it uses renewable sources for its activities.

Natural Wines in Valpolicella Classica: products from our own production, with spontaneous fermentation on their indigenous yeasts, without the use of chemical additives. What can I say, the Corte Bravi wines have thrilled us for their elegance and precision, as well as for their countless facets.


A white wine in Valpolicella? Yes, we can! An idea shined by the exciting execution!

The “Timido” timidly pressed red grapes.

Classification: Organic White IGT Verona

Vintage: 2019

Vineyards: Owned, grown in Veronese pergola with organic method.

Production area: Gargagnago, Sant’Ambrogio di Valpolicella (Verona).

Soil: calcareous

Grapes: 50% Rondinella and 50% Molinara “Rossa”.

Vinification and aging: Only red grapes harvested by hand and immediately timidly pressed to separate the must from the skins. Hence the name “shy”. Fermentation with indigenous yeasts and without the use of chemical additives, in small steel tanks. Brief aging on the lees for a few months before being bottled without filtration.

Fermentation: Spontaneous with indigenous yeasts.

No filtration

Without sulphites

Alcoholic degree: 12%

Pairing: Excellent for aperitifs, lake fish and fresh cheeses.

Serving temperature: 10-12 °

Organoleptic description: Straw yellow color with lime green reflections, fresh citrus fruits, meadow flowers and aromatic herbs on the nose. In the mouth dry, mineral and savory. Almost tannic, return of citrus aromas and bread crust. Try it with a pumpkin soup, rosemary or fried sage.


Classification: DOC Valpolicella Classico Organic

Vintage: 2018

Vineyards: Owned, cultivated with Veronese pergola, with organic method

Production area: Gargagnago, Sant’Ambrogio di Valpolicella (Verona).

Soil type: Predominantly calcareous.

Grapes: 50% Corvinone, 35% Corvina and 15% Rondinella.

Vinification and aging: Hand-picked red grapes are selected and immediately pressed. Put to ferment in steel tanks with indigenous yeasts without the use of chemicals and with only temperature control. Aging in steel for a few months, spontaneous malolactic fermentation. Bottled without filtration.

Fermentation: Spontaneous with indigenous yeasts.

Not filtered

Sulphites: Less than 30mg / lt.

Alcoholic degree: 12.5%

Pairing: Wine for the whole meal, ideal with traditional dishes such as pasta, risotto and cured meat appetizers.

Serving temperature: 15-18 ° C

Try it with a tuna steak with sesame at a slightly cooler serving temperature.

Organoleptic description: Bright ruby ​​red color with amaranth nuances, the nose is enhanced by strawberry and cherry with hints of raspberry. In the mouth the red fruits meet the expectations of the aromas. The sapidity and softness make it a pleasant wine, balanced by a moderate spiciness. Suitable for any occasion.


WTW Sommelier – @afinarelli

The Villa San Carlo Winery – January

WeTaste.Wine villa san carlo

The Villa San Carlo winery, owned by the Pavesi family since 1958, is located in Montorio, in the Verona area. Leaning along the slopes of a hill facing the sunset, at an altitude ranging from 100 to 270 meters, the estate covers about 70 hectares of greenery and is enriched with dry terraces for the cultivation of vineyards. The beautiful Montorio, an ancient and pre-Roman town, is famous for its clear spring waters that flow underground and then emerge in a chain of small lakes.

The hill with vineyards today has 22 hectares and is accompanied by about 10 hectares of olive trees and orchards. A context surrounded by wooded areas that presents a typical biodiversity of the territory and given the different altitudes, also numerous microclimates. An increasingly enlarged fauna including badgers, weasels, martens, hares, fallow deer, roe deer, hedgehogs, porcupines, but also hawks, buzzards, owls and owls. These beautiful animals, in their own way, participate in keeping this place a perfect cradle for the production of wine and oil. The territory is characterized by calcareous soils such as the red scale in the higher soils and the presence of biancone in the pre-hilly area.

Thanks to the position of the estate and its exposure, the area is characterized by a mild and windy climate. Factors that over the years convinced the family to plant vineyards by placing them in strategic terraces at different altitudes, up to their current size. The production is directed towards the vines that characterize Valpolicella or corvina, corvinone, rondinella with the addition of small plots of grapes that would have embellished the wine with aromas and new scents such as cabernet, croatina and teroldego. Given the particular dry and windy climate, the family also decided to build the first fruit drying room for the grapes.

The management of the winery is in the hands of the oenologist Marco Signorini. For about ten years it has been producing wine with a high selection of grapes chosen every year with patient attention to the best ones, produced in the various vineyards for the drying and production of Amarone. Annual production is around 20,000 bottles. The harvest, which usually takes place between the beginning of September and the end of October, is however decided on the basis of the ripeness of the grapes which is constantly monitored.

We enjoyed the wines of Villa San Carlo and we chose them for our Discovery tasting option, above all for their extremely pleasant drink and their refinement. Finally, we like their modern approach to tradition and the elegant hand of the winemaker. Chapeau!

Valpolicella DOC 2019

Valpolicella comes from hand-picked grapes in the highest plots of the hill characterized by a cool and breezy microclimate.

Vinification: whole berried grapes in steel tanks at a controlled temperature between 24 ° and 27 °, the racking takes place about a week after the start of fermentation.

Aging: in steel for 5 months before bottling.

Grapes: 50% Corvina, 45% Corvinone, 5% Rondinella

Alcohol Content: 12.5%

Serving temperature: 14 ° -16 °.

Description: pale and bright ruby ​​red color, delicate aromas of small red fruits, floral notes of rose petal and spicy notes of white pepper are accompanied by a vibrant freshness.

Pairing: perfect as an aperitif and as a pairing with appetizers, first courses with light sauces, white meats and fresh cheeses. Try it at a cooler serving temperature in the warmer months, combined with a tuna tartare or a tuna tataki, you will be thrilled!

Valpolicella Ripasso Superiore DOC 2017

Vinification: After the traditional vinification of fresh grapes in steel tanks in the month of December, the wine is “passed over” on the freshly fermented Amarone marc. This second fermentation and aging in wood enhance the intensity of color and aromas and a consequent increase in structure.

Aging: about 12 months of mixed aging in second passage tonneaux and large medium-toasted French oak barrels.

Grapes: 50% Corvina, 35% Corvinone, 10% Rondinella, 5% Croatina

Alcohol content: 13.5 °

Serving temperature: 17 ° – 18 °

Description: intense ruby ​​red color, aromas of black cherry and ripe red fruit which are accompanied by floral hints of red rose, rosemary and a light note of sweet spices. Soft and structured on the palate, it expresses itself balanced between freshness and well-balanced tannins. An unexpected review, with a masterful balance between freshness and structure.

Pairing: baked pasta, red meat, roasts and medium-aged cheeses.


WTW Sommelier – @afinarelli

Once upon a time there was Valpolicella


In January our journey takes us to the valley of many wineries: Valpolicella!

Valpolicella is the hilly area between the Lessini mountains and the Verona plain. It stretches from the Adige river to the Soave hills. These hills have always been a paradise for viticulture. It is here that the famous indigenous triad of Corvina, Corvinone and Rondinella is born, the grapes that traditionally make up local wines, and that are just perfect for the practice of drying. Amarone, the most renowned wine of Valpolicella, and one of the most iconic wines of Italy is vinified with dried grapes and was actually… A “mistake”!

Until the 1940s, the grapes were dried in the drying rooms, and subsequently pressed for the production of Recioto. A sweet wine.  After the war, during the German occupation, the barrels containing the fermenting wine were kept in hiding places. Not always easily accessible. Sometimes it happened that the wine completed fermentation and the sugars were completely unwound. The result was therefore inevitably a dry wine. Today, in fact, Amarone is still called Recioto scapà (run away) in local dialect.

The raisins are used for the production of Amarone, Recioto and Ripasso. But a special mention should be the Ripasso. A basic Valpolicella that comes into contact with the marcs of amarone or recioto and partially acquires their aromas and structure. Wines of great concentration and complexity such as these coexist with classic Valpolicella. Wines of great freshness, slender body that are so pleasant and easy to drink. In recent times, a great deal is dedicated to the experimentation and production of sparkling wines and white vinification with the native grapes of the area.

Experiments that offer countless possibilities for food-wine pairing both with traditional meat and fish dishes, but also with Asian cuisine. Classic Valpolicella and tataki tuna? A match made in heaven!

For those lucky ones waiting for the wine box with the wines of Valpolicella, be patient, it is close! Those who have missed this important stage, can contact us directly.