Dal Cero in Valpolicella

The Dal Cero family’s story began when the very charismatic Augusto Dal Cero purchased his first
three hectares in 1934, leaving the winery to his sons Dario and Giuseppe, when he passed away. The two brothers quickly proved they were up to task, growing the original winery and acquiring a second estate in Cortona, Tuscany to make beautiful terroir- and quality-driven wines with a Tuscan soul. Today, the winery is run by Dario’s children, Francesca, marketing and export manager, Nico, domestic sales and vineyard manager, and Davide, enologist and cellar manager. While at the helm, the three siblings purchased a third estate in Valpolicella, diversifying
the Dal Cero range even further. Each estate – Corte Giacobbe in Soave, Dal Cero in Valpolicella, and Tenuta Montecchiesi in Cortona, Tuscany – has its own line and personality. Their great respect for local traditions, which started with Augusto, is paralleled by their commitment to crafting wines that are the perfect expression of the respective terroir. Their wines also reflect three generations of incomparable dedication and flawless expertise. The family currently cultivates 272 acres (110 hectares) on the three different estates.

DAL CERO IN VALPOLICELLA TERROIR
These fully sustainable vineyards are located on the eastern side of the Valpolicella DOC zone and sit atop a natural “terrace” overlooking the city of Verona, 984 feet (300 meters) above sea level. The area enjoys a mild climate, thanks to its proximity to Lake Garda. Likewise, constant ventilation helps keep the soils dry. Native grapes such as Corvina, Corvinone, Rondinella and Molinara are cultivated traditionally using Pergola and Guyot training methods to aid in
developing aroma, flavor and structure and body, respectively. The 25-35-year-old vines especially thrive in the volcanic (thanks to its proximity to Soave) and white calcareous marl soils unique to this area. The combination of the two soil types leads to wines of great elegance, flavor, and charm. The grapes for the Amarone are dried on special racks, which concentrate the juices before fermentation. This method is called “Apassimento.”  The Dal Cero family aims to create modern yet traditional wines that focus on freshness, elegance and balance and as a result, the Amarone spends extra time in the cellar to acheive perfection, treated almost as if it were a Riserva, before release.