Amarone is exaltation of the senses. Intense ruby red colored, on the nose it’s warm and ripe. Enticing notes evolve in mouth, reminescent of cherries, plums, jams and fruit in alcohol. It’s a dry, smooth and full bodied wine; because of its rich extract and high alcohol level, it gives a seductive illusion of sweetness.

Ripasso takes its name from an ancient technique used in Valpolicella to give elegance and quality to basic wines. Valpolicella wine is added to Amarone grapes’s pressed skins, so it extract color, alcohol and structure from pomace. The result is a warm wine, medium alcohol, with a typical aroma of ripe fruit and spices.

Rosignol is the Nightingale in Veronese dialect, an incredible singer with a powerful voice, a master in the art of singing. My father, my uncle and my grandfather were considered “Rosignol” and maestri di canto. Hence the name of the three wines I love more, wines with a unique denominator: a high quality guaranteed by Pietro Zardini. A red wine obtained from native grapes, a white wine and a rosé sparkling and fruity wine.

Two very popular and famous wines: Valpolicella and Lugana. I really love both of them, they’re everyday wines and they accompany our days. Elegant, with fresh and fine aromas and a medium but not excessive body.

Sweet wines are wines for meditation or dessert; I produce them in very limited quantities. We dry the grapes for Recioto della Valpolicella and Passito for a very long period, called “appassimento”; this process is aimed to ensure a high alcohol content and a balanced sweetness. On the nose there are essences of fresh fruit, some vintages recall flower scents, despite their structure. In the mouth they are sweet and velvety, as only few wines can be.

Here are my spirits and my oil. A fresh and delicate Grappa di Recioto, obtained from the Amarone pomace and aged in oak barrels previously used for Amarone vinification. The oil comes from the olive trees growing in the lands I cultivate, a delicate oil with a refined taste.