Giuseppe Lonardi produces wines from Valpolicella, the historic red wine region of Veneto in Northern Italy. The winery works with the traditional grapes of the zone—Rondinella, Corvina, Corvinone, and Croatina—employing the region's signature appassimento method, in which grapes are dried before fermentation to concentrate flavors and structure.
The Amarone della Valpolicella Classico, a blend of Rondinella, Croatina, and Corvinone, represents the appassimento technique at its most ambitious: a full-bodied, age-worthy wine of considerable depth. The Le Arele Recioto della Valpolicella Classico, made from Rondinella, Corvinone, Corvina, and Croatina, follows the same dried-grape method but stops fermentation early, yielding a sweeter expression. The Valpolicella Ripasso Classico Superiore—Rondinella, Molinara, and Corvina—takes a middle path, re-fermenting on the skins left from Amarone production to gain richness without full appassimento intensity. All three wines have been rated by Wine Enthusiast, Wine Spectator, and Decanter.