Where time
safeguards memory.

At harvest, the outer parts of the bunches are selected (in dialect recie, meaning "ears", hence the name "Recioto") from Corvina, Rondinella, Molinara and other old native grape blends permitted by the production regulations, and then left to dry naturally.

Many consider it the "father" of Amarone. It was in fact appreciated by those who did not care for the traditional Recioto, considered too sweet: its fermentation was therefore prolonged until the percentage of sugars was halved (from 120/150 to 50/60), obtaining a more alcoholic and less sweet product.

From the Late Middle Ages, the lands on which Corteforte now stands were entrusted, as a benefice, to the Abbey of San Zeno, which saw to the cultivation and harvesting of the fruits.

Under the latest production regulations of the Consorzio Valpolicella, the "Riserva" designation may be awarded to an Amarone with a minimum ageing period of four years starting from 1 November of the harvest year and with a non-reducing extract content of not less than 32 g/l, varying by vintage.

It is the Cru of Corteforte, vinified from the best bunches of a particular, small vineyard called "Osan", located entirely on hillside terrain. "Osan" is a name derived from the Roman "Voxius", which identified the tiny village (pagus) where present-day Corteforte stands.

Amarone Dea Lualda, the flagship of Corteforte, is produced only once every seven years (provided the vintage allows it), by blending the best ageing barrels.

Every ten years we bottle, from the best wine ageing during that period, a special and limited-edition Amarone to celebrate Corteforte's ten-year anniversary.

The latest (...but only in order of time) of the Corteforte wines, it is a special tribute to lovers of grilled red meat and, at the same time, to the Latin heritage of Valpolicella, for the colour that the Romans already favoured in its grapes and wines.

Corteforte has enriched its line of classic wines with a new product, with intoxicating and sophisticated notes. Its name, "Concentus" (from the Latin for "harmony"), is inspired by the harmonious blending of the traditional grape blends with others belonging to the ampelographic tradition of Valpolicella.

The grapes are chosen through careful selection in the vineyard, in a double differentiated harvest, to allow the best ripening, and are immediately crushed and destemmed. Fermentation, carried out in small-capacity vessels, is conducted until the sugars are exhausted with frequent pumping over, to obtain a perfect extraction of the aromas and flavours of the fruit. In April of the following year, the wine is re-fermented on the pomace of Recioto or Amarone, enriching it with further aromas, colours, body and alcohol content.