Nicolis

In the heart of Valpolicella Classica, Nicolis is a family-run powerhouse crafting soulful reds from one of Italy’s most iconic terroirs. Since 1951, when Angelo and Natalia turned their family’s humble production into a full-fledged winery, three generations have been shaping Valpolicella history—without ever losing sight of tradition. Today, brothers Giancarlo and Giuseppe (with Giuseppe’s son Angelo stepping in as the next-gen enologist) manage 49 hectares of vineyards in San Pietro in Cariano and the surrounding hills, all farmed with a deep respect for the land. No pesticides. No shortcuts. Just organically grown grapes and spontaneous fermentation using native yeasts—because great wine doesn’t need a script. Their Amarone della Valpolicella Classico Ambrosan, made from high-altitude fruit, is rich, age-worthy, and revered. And the Seccal Ripasso? It’s a love letter to the old-school way: re-fermented on Amarone skins for a boost of structure and soul. Whether you’re sipping their Valpolicella fresh from steel or cellaring a brooding Ambrosan, every bottle is a masterclass in patience, precision, and pride. * * *