Luciano Arduini
Valpolicella, Italy
by Luciano and Andrea Arduini
When we first met with Luciano, midway through tasting his grandmother interrupted and barrarged him for a good minute, leaving us feeling slightly awkward. She left and we asked if something was wrong, he said she was angry that he did not serve us anything to eat. Moments later she returned with plates of local meats and cheeses and peace was restored.
Luckily the wine's were outstanding, as we were sold on the Arduini family from that early interaction. Their dedication and pride for Valpolicella's tradition is unwaning, boasting 80 years of experience in the region in the north east of Italy. The family vineyards were founded in 1940 by Gabrielle Arduini, his son Battista then expanded the farm in 1969 that now covers just 7ha, all within the Classico jurisdiction.
Today Luciano and his son Andrea manage the vineyard and winery. 3rd and 4th generations respectively, they carry on the winemaking traditions of their fathers passed in a sophisticated winery renovated in 2000. With close attention to every step, they produce pure wines that represent their passion for Valpolicella with little to no additives or manipulation.
While the famous Amarone is always the talk of the town, the overshadowed Valpolicella DOC and Ripasso DOC show incredible value and class. With all wines showing hallmarks of great Italian wine.
2020 Valpolicella DOC Classico
50% Corvina, 30% Corvinone and 20% Rondinella.
Typical Valpolicella, youthful, fresh, dry and savoury, bursting with red fruits.
Gentle pressings, maceration for 10 days and malo in mostly stainless.
Dangerously quaffable. Pizza please!
2019 Ripasso DOC Classico Superiore
60% Corvina, 20% Corvinone and 20% Rondinella.
First macerating for 15 days, after which the “Ripasso” technique is used, a second fermentation where intact Amarone grape skins are added for around 10 days. Then to rest in oak for 12 months.
A wonderful wine, superb balance, richness and length.
2018 Amarone DOCG Della Valpolicella Classico
60% Corvina, 20% Corvinone, 15% Rondinella and 5% Molinara.
The crown jewel of Valpolicella.
The best bunches are selected to be dried out for 2/3 months before fermentation. Macerating on skins for 45 days at low temps, then a short time in smaller casks before being transferred to large Slavonian oak for 24 months total.
Intense and elegant, warm, velvety and lavish.
