The Fantastic Wines of Terre di Leone

I visited the Veneto with wine publicist Federica Schir who brought me to visit one of her clients in Valpolicella.  I was unfamiliar with the wine or the winery but Federica said that the wines were fantastic.  She added that the owners were devoted to making traditional classic wine.  She really got my interest!

At the winery we were met by Chiara Turati, co-owner of the winery with her husband, Federico Pellizzari.

Chiara told me that when she first arrived in Valpolicella  she fell in love with the area and decided to live there. She also fell in love with Federico Pellizzari, a native of Marano, and they soon married. Federico’s grandfather, Leone, owned some land in the area and the couple decided that they wanted to make wine. They did not have any experience in winemaking so they began  learning everything they could about creating a winery and making wine. They decided to name the winery Leone in honor of Federico’s grandfather. The winery is built on different levels so the cellar would work on the principle of gravity. They began work in 1996 but did not complete the winery until 2005 when they produced their first wine.  It was released in 2009.

The winery is in Marano, part of the Valpolicella Classical zone not far from Verona. There are 7 hectares of vineyards. The soil is predominantly volcanic basalt with some chalky deposits and  terraced with dry-stone walls (marogne) typical of  Valpolicella. There is no artificial irrigation system.  Chiara said their training system is guyot which is unusual for Valpolicella where the pergola method rules. Because of the high altitude (430 meters) and the breeze that comes down the Valgatara Valley she feels they have a unique microclimate. The harvest is manual.

Re Pazzo (Crazy King) line

Valpolicella Classico 2022 made from 40% Corvina, 20% Corivinone 25% Rondinella, 10% Molinara and 5% Oseleta from vineyards located close to the villages of Marano di Valpolicella and Fumane within the Valpolicella Classico appellation. The vineyards are are at 430 meters on slopes and the exposure is south and southeasterly. The grapes are harvested late in the season manually and placed in plastic containers. The grapes are destemmed, not pressed. The must is left to macerate at a low temperature for 9 days before starting the fermentation process at a low temperature. The wine is aged in stainless steel vats for 5 months. After bottling the wine is aged in the cellar at a constant temperature for at least 2 months before release.  This is an easy to drink Valpolicella that reminds me of the traditional ones I drank long ago while visiting Lake Garda. $18

Valpolicella Classico Superiore Ripasso 2020. The Ripasso method of making wine is particular to the Valpolicella region. It involves pouring the Valpolicella Classico Superior onto the grape skins of the Amarone which are left in the vinifier when the Amarone has been racked off. These skins already contain sugar.  Additional yeast is added to start a second fermentation which enriches the wine with structure and aromas. The wine is aged in 5 hl French tonneaux and 10hl French oak casks for about 12 months. After the wine is bottled it remains in the cellar at a constant temperature for at least 3 month before release. This is traditional Ripasso going back to the time before they added the “dried” grapes. $19

Amarone della Valpolicella Classico  2017 made from 40% Corvina, 30% Corvinone, 20% Rondinella and 10% Oseleta. The grapes are harvested manually and placed in crates holding 5kg of fruit. The grapes are then stored in a fruit drying loft called a fruttaio for 110 days to dry the grapes (apassimento). This reduces the water content and increases the concentration of flavors and aromas.  The dried grapes are destemmed. Cold fermentation takes place in steel tanks for 7 to 9 days before temperature controlled fermentation begins. Then the grapes are delicately pressed. The wine is aged in 10hl and 25hl French oak casks for about 40 months and in bottle for 8 months before release. Very traditional Amarone that tastes like an Amarone and not like a Recioto.  $47

Terre di Leone line. This is a classic line of elegant balanced wines.

Valpolicella DOC Classico Superiore  2017. The grapes are harvested manually and placed in crates holding 5kg of fruit. The grapes are then stored in a fruit drying loft for 100 days to dry the grapes.  The dried grapes are destemmed, not pressed. They undergo cold fermentation in steel tanks for 12 days before temperature controlled fermentation. The wine is aged in 5 hl French oak tonneaux and 10 liter French oak casks for about 50 months. After the wine is bottled it remains in the cellar for at least 6 months before release. $38

Valpolicella Ripasso DOC Classico Superiore 2018 The wine is aged in 10hl French oak tonneaux for about 40 months and in bottle for another 6 months before release.  $33

Amarone della Valpolicella DOCG Classico Riserva 2012 made from 40% Corvina, 30% Corvinone, 20% Rondinella and 10% Oseleta. The grapes remain in the drying loft for 110 days to dry. The wine is aged 25hl French oak casks for about 96 months and a least  12 months in barrel before release. 7,444 bottles produced all individually numbered. $71. This may be the best Amarone I have ever tasted.

Something different

Dedicatum Veronese IGT Rosso 2018 The blend changes from year to year and can include approximately 14 different grape varieties that are recommended and authorized by the current production regulations. The grapes are dried in the fruttaio for 80 days. The grapes are destemmed not pressed and undergo cold maceration in steel tanks for approximately 8 days before temperature controlled fermentation. Aging is in 10hl French oak for about 42 months. After bottling the wine is aged in the cellar for at least 12 months  before release. 3,400 individual numbered bottles were released. $33

 When I tasted the Re Pazzo line I was very impressed with the wines. When I tasted the Terre di Leone wines I was even more impressed. These wines may be the finest line of wines I have ever tasted from the Valpolicella Classico zone. I did not list the aromas and flavors of the wines because mere words would not do them justice.  Frederica used the word “fantastic” to describe them, and I couldn’t agree with her more!

They do not have an importer for New York and most of the U.S