The Nicolis family winery, founded in 1951, farms organically across 42 hectares of vineyards in the Valpolicella Classico zone. The vineyards are located partly on the estate in San Pietro and partly on the hills overlooking the town. No herbicides, pesticides, or fungicides are used. All Nicolis wines are made with ambient yeast, resulting in some of the purest expressions of Valpolicella viticulture on the market today.
Winemaker Giuseppe Nicolis is the second generation of the family to make wine at this small, family-owned and managed estate. For the winery’s flagship Amarone della Valpolicella Classico Ambrosan, made from a classic blend of Corvina (70%), Rondinella (20%), and Croatina (10%), the fruit comes from one of the estate’s higher-elevation vineyards (around 300 meters above sea level). This site is ideal for producing acidity-driven Amarone with rich flavor and excellent aging potential.
The cru Seccal is the winery’s Ripasso, made using the traditional technique of a second fermentation on Amarone skins, which adds deeper color, more tannin, complex flavors, and added texture.
Alcohol by Volume: 16.0%
Varietal: Veneto Corvina-Based Blend
