Nicolis winery: the consummate skill for making wine
The history of the Nicolis family winery has always been intimately bound to the art of winegrowing. Here in San Pietro in Cariano, it is located in the heart of the classic zone and caring for its own land has always been an essential part of daily life, right from their childhood. This sensitivity has been passed on by the owner’s father, Angelo, who transformed his passion for his land into a consummate skill for making wine.
A real family business
Since 1951, they have committed all of our efforts to producing world-class wines, weaving personal goals into the fabric of Valpolicella’s history and distinctive character. The Nicolis name sums up the history of an entire family. Each member has a mission that revolves around the earth and wine. Giancarlo meticulously focuses his attention on the vineyards, while Giuseppe ensures that the winemaking is refined and natural.
Do not miss an excellent tasting
Valpolicella has always been famous for wine and wine cellars. The landscape here has terraced fields, hills, small towns, etc. Corvina, Molinara, Dindarella, and Rondinella are the grape varieties grown at their winery. These are used to make the Valpolicella DOCG red and dessert wines. The grapes are handpicked and undergo light pressing next. Fermentation takes place in steel tanks at controlled temperatures. Grapes used to make Recioto and Amarone are kept in dry rooms first. This helps to get a great aroma and taste. Fermentation of these grapes takes place in winter, and then the wines are allowed to age in barrels.
Their winery tell the story of the family and of the Valpolicella area.