Fidora’s Valpolicella is made from Corvina (60-65%), Corvinone (20-25%), and Rondinella, grown on a single slope in the Illasi Valley east of Verona. The vineyard belongs to the Monte Tabor estate, which has been organically farmed since 1992. The vines are trained in a pergola system at an altitude of 220-500 meters above sea level, on limestone soils that produce highly aromatic and complex wines. The altitude provides good ventilation and coolness between the rows, ensuring very healthy grapes.
The grapes are destemmed, and after gentle crushing and cold maceration, they are fermented in stainless steel tanks. The wine is stored in tanks until January-February, when it is blended with grape skins after the pressing of Amarone wine, undergoing a second fermentation (15-20 days). Then the wine is aged for 24 months in French oak barrels of various sizes.
The Ripasso process adds more structure and aroma to the wine compared to a regular Valpolicella. The color is brilliant with beautiful, deep ruby-red hues. The bouquet is very complex, with dark berry notes – cherry, plum, wild blackberry – along with hints of vanilla and spices. The taste is full-bodied and structured, with a good balance between fruit notes, tannins, and alcohol. It has a long, harmonious, and slightly spicy finish with ripe and exotic nuances, somewhat reminiscent of Amarone.
Fidora has 160 hectares of land spread across four estates in Valpolicella (Monte Tabor), Valpolicella Classico (Tenuta Fraune), Valdobbiadene (Collagù), and the Veneto countryside (Civranetta). Only about 100 hectares are planted with vines, and uniquely, each vineyard is surrounded by a natural hedge of trees, bushes, and wild plants. This serves both to protect the vineyards from neighboring chemical use and sometimes harsh weather conditions, and to promote biodiversity and rich wildlife.
Today, it is the younger generation, led by Emilio Fidora, who carries on the family legacy. Emilio’s grandfather, Guido Fidora, converted to organic farming back in 1974 – as the first producer in Veneto.
At the time, it was widely believed that chemicals were the “right” way to ensure high yields. Despite thousands of years of winemaking without chemicals, there were no books or studies on how to farm without them, so Fidora learned through experience.
Each vineyard reflects a philosophy based on two overarching goals: the development of biodiversity and the absence of chemicals, along with the belief that good wine should not only taste good but also convey emotions. The healthier the vineyards, the better the fruit, and of course, the wine. By treating the land with respect, it gives back the best and healthiest crops.
