The Tezza family's 25-hectare estate is just outside the historic heart of Valpolicella in the sheltered microclimate of the Valpantena valley. Their cantina is an intriguing mix of modern and traditional, with ancient cement cisterns alongside gleaming steel vats and giant oak casks. Some of the vines are planted in the classic pergola method, where the grapes hang high, protected from both sun and humidity, while the rest have been converted to the much lower French guyot system, which is tantamount to heresy for old-fashioned winemakers.
The three Tezza brothers began their winery in 1965, and now it is run by their three sons, cousins Flavio, Vanio and Federico. Vanio says: "We are against the present trend of a dolce Valpolicella and Amarone, which many winemakers seem to think the market wants, and we prefer to produce wines to our own principles, with plenty of tannin to age well, and drier."
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