La Giuva

Veneto, veneto Italy

We've been following the wines from this ten hectare estate (only five hectares of which are in production) since their first vintage in 2011. We were immediately impressed by their aromatic character, something derived from their cool site in the Val Squaranto, a small valley between the Valpantena and the valley of Mezzane. The vineyards are planted on the top of the hill, at an altitude of 350 - 400 metres, and are picked later than most sites in the hills east of Verona.

The estate was founded by Alberto Malesani, famous in Italy as a former manager of both Fiorentina and Parma. While at Parma, he won the UEFA cup in 1999. His passion and intelligence are now channelled into this estate, where he is helped by consultant winemaker Lorenzo Caramazza, formerly of Cantina Valpantena. The name La Giuva is a compound of his daughters' names, Giulia and Valentina, who are also involved in the business. All of the wines are a blend of 50% Corvina, 20% Corvinone, 25% Rondinella and 5% Oseleta. The beautifully perfumed Valpolicella 'Fresco' is a youthful and fruity wine made in stainless steel and bottled around February, while the Valpolicella Superiore is made from partly dried grapes and is aged in oak for 12 months, half of which is new. The grapes for the Amarone are dried until the beginning of January. After fermentation in stainless steel tanks, the wine is aged in oak for 24 months.

The balance, concentration and aromatic intensity mark the wines out from the crowd in Valpolicella and make La Giuva one of the region's rising stars. Production is tiny and won't go above 50,000 bottles in a good year with all vineyards in production. But given the people involved, we're certain the wines will continue to get better and better.

 

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Wines

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