The Winery

“Small is beautiful” is a lovely expression for viticulture and Tenuta Villa Bellini is the epidemy of such farming. They’re arguably the smallest producer in Valpolicella with a mere average production of just 8000 bottles! Our extraordinary find goes beyond size of production as it truly encapsulates all aspects of our importing mission statement.

The philosophy of Tenuta Villa Bellini rests upon three core values: respect for tradition, harmony to nature, and viticultural excellence. Growing on natural, southeast-facing terraces on the hilly slopes of Castelrotto, the vines, aged between 35 and130 years, are farmed according to organic and biodynamic principles. The estate is a treasure trove, an extraordinary maze of different soil types and growing methods. The vineyards of the Tenuta Villa Bellini cover four hectares of land, all surrounded by walls – in Italian “Brolo”. The land is rich in a variety of soils of different origin and composition including limestone alongside the presence of deep-water sources which have a marked influence on the structure and aromatic profile of the wines. Planting wildflowers near vines helps promote biodiversity by attracting pollinators and natural predators. This reduces the need for chemical pesticides, supporting healthier ecosystems and sustainable farming. The Brolo is also home to apple, pear and olive trees. The result are the raw materials for a very limited production of elegant, sophisticated and age-worthy wines.

Yields are kept low for maximum concentration and aromatic depth, and only the best fruit reaches the cellar, where it is fermented with a pied de cuve (think wild fermentation) produced with fruit from the estate’s oldest vines. Villa Bellini was the first winery in Valpolicella to start the practice of wild fermentation back in 1989, when the practice was frowned upon, in order to be consistent in their biodynamic farming. As per tradition, indigenous are grapes are all left to ferment together including Corvina, Corvinone, Rondinella and Molinara as the specific characteristics of each aids the fermentation. Punch downs and pump overs in stainless steel tanks are followed by aging in only a limited use of large and medium sized French oak barrels to preserve the natural fruity flavours of the grapes.