Patience & Care
Antica Valpolicella is the artisanal wine estate of Niccolò Dama, nestled in the Val di Lena — a small, narrow, well-ventilated valley just steps from the center of Fumane, in the heart of Valpolicella Classico. It is a project of extraordinary modesty and profound quality: a tiny farm of just over one hectare of old vines, one hectare of olive trees with some fruit trees, and one hectare of woods, producing wine, oil, and fruit in the most artisanal way possible. Founded in 1981 when Niccolò's grandfather purchased the land, the estate began its wine journey in 1996 with a small cellar built for the grandfather's hobby, then was revitalized in 2011 when Niccolò decided to turn his passion into his profession. Today, he makes approximately 5,000 bottles annually from two small, old family vineyards — one planted in 1951, the other in 1981 — working entirely alone except for the help of his wife, parents, and enthusiastic friends during harvest weekends. His philosophy is simple and powerful: no synthetic pesticides in the vineyard, no chemical additives in the cellar except very small amounts of sulfites when strictly necessary, spontaneous fermentation without selected yeasts, and a commitment to patience and care as the two fundamental virtues of winemaking. The result is a small but remarkable portfolio — Valpolicella Classico, Valpolicella Superiore, Amarone (in select years), Arusnati (skin-macerated white), Vin del Leo (long-maceration red), and Valpo. — wines that speak of old vines, low yields, natural methods, and a young vigneron who believes that only patience will open the perfumes of a bottle completely, and only care will produce a wine worth drinking.
Family Roots & Patient Vision
The story of Antica Valpolicella is a story of family, patience, and the quiet transformation of a hobby into a vocation. Niccolò Dama is the heart and soul of this tiny estate — a young vigneron who tends his grandfather's land with a devotion that goes far beyond agriculture. The estate was founded in 1981 when Niccolò's grandfather, passionate about the countryside, purchased a property of three hectares in the Val di Lena, a small valley just steps from the center of Fumane, in the heart of Valpolicella Classico. The land was rich with potential: vineyards, olive trees, fruit trees, and woods, all nestled in a narrow but well-ventilated valley that would prove ideal for grape growing. In 1996, the grandfather built a small cellar to give free rein to his hobby — making wine — and the family began producing small quantities of Valpolicella for personal enjoyment and local sharing.
The turning point came in 2011, when Niccolò decided to transform his passion into his profession. He took over the family estate with a clear vision: to produce wine that narrates the beauty of the territory without compromise, using natural methods that respect the land and the grapes. The estate is extraordinarily small — "a very small agricultural company," as Niccolò describes it — covering just over one hectare of vines, one hectare of olives with some fruit trees, and one hectare of woods. Niccolò works entirely alone, with no employees, handling every aspect of the vineyard and cellar himself. Only during the grape and olive harvest weekends does he receive help from his wife, his parents, and a few enthusiastic friends. It is a model of artisanal production that has almost disappeared in an age of industrial viticulture — one man, two old vineyards, and a commitment to doing everything by hand.
The two vineyards are the estate's greatest treasure. One was planted in 1951 — vines that have witnessed seven decades of Valpolicella history, deep-rooted and low-yielding, producing grapes of extraordinary concentration and complexity. The other was planted in 1981 — younger but still mature, established vines that provide consistency and balance. Together, these old vineyards produce the approximately 5,000 bottles that constitute Antica Valpolicella's annual output — a minuscule production that allows Niccolò to give meticulous attention to every bunch, every ferment, every barrel. The yields are deliberately kept very low: the vines are trained on double pergolas (pergole doppie), with one fruit cane per side, each producing about seven buds, of which approximately eight are fruit-bearing. This low yield per hectare results in greater concentration of polyphenols and tannins, giving the wines a depth and complexity that cannot be achieved through conventional, high-yield farming.
Today, Antica Valpolicella is recognized by The Grape Reset, Ombra delle Mura, Amanti di Vino, Florwine, and a growing network of natural wine enthusiasts and visitors who make the journey to Fumane to discover what Niccolò has built. The estate also runs a Bed & Breakfast in a historic palazzo in Verona's old town — a hospitality project that extends the family's warmth from the vineyard to the city. Niccolò is often found in his cellar, offering tastings directly from the barrels, accompanied by his faithful dog Ragù, a Berger de Beauce (Beauceron) who has become almost as famous as the wines themselves. The labels bear a distinctive hand-drawn house — the original family home — that has become the visual signature of the estate, as humble and authentic as the wines themselves. Niccolò's wines are not merely beverages; they are stories of a family, a valley, a patience that spans generations, and a conviction that only care and time can produce something truly worth drinking.
"Only patience will open the perfumes of a bottle of wine in its most complete way, and only patience will allow you to recognize the differences of every wine over time. Care, because producing a good product means being in love with it and having respect for it — respect for every phase and every process."
— Niccolò Dama, Antica Valpolicella
Val di Lena & Old Vine Heritage
Antica Valpolicella's vineyards are located in the Val di Lena, a small, narrow, well-ventilated valley just steps from the center of Fumane — one of the five municipalities that constitute the Valpolicella Classico zone, the historic heart of one of Italy's most celebrated wine regions. Fumane is a jewel of a village, perched on the hills north of Verona, surrounded by vineyards, olive groves, and cherry orchards that have defined the landscape for centuries. The Val di Lena is a valley of particular character: narrow enough to create a unique microclimate, well-ventilated enough to ensure healthy grape maturation, and sheltered by the surrounding hills that protect the vines from the harshest weather while allowing for excellent sun exposure. It is a terroir that has been recognized since antiquity for its viticultural potential — the ancient Arusnati people cultivated vines here long before the Romans, and the tradition has continued uninterrupted for millennia.
The terroir is defined by its position within the Valpolicella Classico zone and its distinctive valley microclimate. The Valpolicella Classico area — comprising the municipalities of Negrar, Marano di Valpolicella, Fumane, Sant'Ambrogio di Valpolicella, and San Pietro in Cariano — is considered the qualitative pinnacle of the Valpolicella region, with stricter production regulations and a reputation for wines of greater depth, complexity, and ageing potential. The Val di Lena, within Fumane, benefits from the calcareous-morainic soils typical of the Classico zone — a mix of limestone, clay, and rocky fragments deposited by ancient glaciers, well-drained and mineral-rich, forcing the vines to dig deep for water and nutrients. The valley's narrowness creates a natural ventilation corridor that reduces humidity and disease pressure, while the surrounding hills provide thermal mass that moderates temperature extremes. The result is a terroir of remarkable balance: warm enough for full phenolic ripeness, cool enough for preserved acidity, and ventilated enough for healthy, concentrated grapes.
Farming at Antica Valpolicella follows natural methods, with a philosophy that emphasizes respect for the land and minimal intervention. No synthetic pesticides, no herbicides, no chemical fertilizers. Niccolò tends his old vines with meticulous care, using the traditional double pergola system (pergola doppia) that has defined Valpolicella viticulture for centuries. This system, while labor-intensive, provides excellent sun exposure, natural shading for the fruit, and a framework that supports the old vines' vigorous growth. The yields are deliberately kept extremely low — with only one fruit cane per side and about seven buds per cane, of which approximately eight produce fruit — resulting in a concentration of polyphenols and tannins that gives the wines their remarkable depth and complexity. The vineyard is surrounded by woods and olive groves, ensuring biodiversity and a natural ecosystem. The harvest is entirely manual, with careful selection of only the healthiest, most expressive bunches. Niccolò personally oversees every aspect of the viticultural cycle, from pruning to harvest to cellar work, ensuring that the grapes that enter his small cellar are of the highest quality.
The grape varieties are the classic indigenous quartet of Valpolicella — Corvina, Corvinone, Rondinella, and Molinara — plus Garganega for the white wines. Corvina is the great red grape of Valpolicella, the backbone of the region's wines, prized for its elegance, cherry aromatics, and ability to develop complex dried fruit flavors through appassimento. Corvinone is a distinct variety (not merely a large-berried clone of Corvina, as once thought) that adds structure, color, and depth. Rondinella provides consistency, reliability, and a particular affinity for the drying process. Molinara contributes freshness, acidity, and a delicate floral note. Together, these varieties form the classic Valpolicella blend — a combination that has been perfected over centuries to produce wines of extraordinary balance and complexity. For the white wine Arusnati, Niccolò uses Garganega (70%), the great white grape of the Veneto, vinified with skin maceration in the ancient method. All varieties are hand-harvested, fermented with indigenous yeasts, and made with the patience and care that have become Niccolò's signature.
Fumane, Valpolicella Classico, Veneto. Small, narrow, well-ventilated valley just steps from Fumane center. One of five municipalities of Valpolicella Classico zone. Historic heart of Valpolicella wine region. Narrow valley creates unique microclimate. Excellent ventilation reduces humidity and disease. Surrounding hills protect from harsh weather. Calcareous-morainic soils. Ancient Arusnati viticultural heritage. UNESCO-protected Venetian villas nearby. Cherry orchards, olive groves, vineyards define landscape.
Mix of limestone, clay, and rocky fragments deposited by ancient glaciers. Well-drained, mineral-rich. Excellent drainage forces deep root systems. Calcareous component provides structure and minerality. Clay retains moisture for dry periods. Rocky fragments add complexity. Distinctive Valpolicella Classico character: depth, complexity, ageing potential, balance between richness and acidity. Soils of the Classico zone considered qualitative pinnacle of the region.
No synthetic pesticides, no herbicides, no chemical fertilizers. Traditional double pergola system (pergola doppia). Extremely low yields: one fruit cane per side, ~7 buds per cane, ~8 fruit-bearing. Greater concentration of polyphenols and tannins. Two old vineyards: one planted 1951, one planted 1981. Vineyard surrounded by woods and olive groves. Remarkable biodiversity. Manual harvest with careful selection. Niccolò works entirely alone. Family and friends help only during harvest weekends. Artisanal production at its purest.
Red — Corvina (great grape of Valpolicella, elegance, cherry aromatics, complex dried fruit through appassimento), Corvinone (distinct variety, structure, color, depth), Rondinella (consistency, reliability, affinity for drying), Molinara (freshness, acidity, delicate floral note). White — Garganega (70%, great white of Veneto, skin maceration in ancient method). All hand-harvested with careful selection. Indigenous yeast fermentation. Spontaneous fermentation without temperature control.
Spontaneous Fermentation & Minimal Intervention
At Antica Valpolicella, the cellar philosophy is one of absolute simplicity and respect for natural processes: spontaneous fermentation without selected yeasts, no chemical additives except very small amounts of sulfites when strictly necessary, and a commitment to allowing the grapes and the terroir to speak without manipulation. Niccolò Dama believes that the best wines come from the least intervention — from understanding the materials, respecting their rhythms, and having the patience to wait for them to find their voice. His approach is experimental, attentive, and deeply personal: he listens to the wine, tastes directly from the barrels, adjusts according to the vintage and the vineyard, and never imposes a predetermined style. The result is a small portfolio of wines — Valpolicella Classico, Valpolicella Superiore, Amarone, Arusnati, Vin del Leo, and Valpo. — that are authentic, expressive, and unmistakably connected to the old vines, the Val di Lena, and the patient care of a young vignener who works alone.
The techniques are minimal, traditional, and deeply informed by Niccolò's commitment to natural farming and authentic expression. Fermentation occurs spontaneously with indigenous yeasts — no commercial yeasts, no enzymes, no additives. The wines are unfiltered or minimally filtered, preserving their natural textures and authentic flavors. Sulfites are kept to an absolute minimum — around 20 mg/l for some wines, with only one racking — and are used only when strictly necessary for stability. The choice of vessels — stainless steel tanks for fermentation, large oak barrels (botti) for ageing, and cement tanks for some experiments — is made according to the wine, the vintage, and Niccolò's intuition. The large oak barrels provide gentle oxygen exchange and subtle complexity without imposing oak flavors, while the cement tanks (used for Vin del Leo) add a distinctive mineral, iron-like note that speaks of the ancient building material. Everything is in service of the wine's natural expression, not the imposition of a house style. The result is a portfolio of wines that are unmistakably Antica Valpolicella — alive, authentic, deeply connected to the old vines and the narrow valley, and to Niccolò's conviction that patience and care are the two fundamental virtues of winemaking.
"Valpolicella Classico" — The Foundation: The Valpolicella Classico is Antica Valpolicella's foundational wine — the pure expression of fresh grapes from old vines, made without the appassimento (drying) process that defines the region's more famous Amarone and Recioto. It is a wine that Niccolò has refined over the years: initially produced with a short maceration of 5–6 days, with fermentation completed after removing the skins, the 2015 vintage marked an experiment in which the fermentation was finished in contact with the skins. This longer maceration extracted more substances, creating a wine that needed more time to be approachable but improved its longevity, making it a more age-worthy wine in the long term. The grapes are hand-harvested from the estate's old vineyards, fermented spontaneously in stainless steel without temperature control, and aged with minimal intervention. In the glass, it is ruby with garnet reflections. The nose offers fresh cherry, wild berries, violet, and a distinct mineral note. The palate is medium-bodied, with fresh acidity, silky tannins, and a clean, savory, slightly almond finish — the hallmark of fine Valpolicella. It is a wine of immediacy and depth — approachable young but capable of developing complexity with age. Serve at 14–16°C. Drink within 3–5 years, though the skin-macerated versions age longer. ~€12–€18 / ~$14–$20.
"Valpolicella Superiore" — The Refined Red: The Valpolicella Superiore is Antica Valpolicella's more structured, more complex red — a wine obtained from a light appassimento of approximately one month, during which the grapes lose about 10% of their weight, concentrating sugars and raising the alcohol content. The sulfites in this wine are very low — around 20 mg/l — because the wine has undergone only one racking, preserving its natural character and minimizing oxidation. The appassimento adds body, depth, and a kind of dried fruit complexity that distinguishes the Superiore from the Classico, while maintaining the freshness and drinkability that define Niccolò's style. In the glass, it is deep ruby with purple reflections. The nose offers ripe cherry, plum, dried fig, and a distinct spicy, mineral note. The palate is medium to full-bodied, with more defined structure than the Classico, gentle tannins, and a long, savory finish. The drink remains easy despite the greater body — a testament to Niccolò's ability to balance concentration with freshness. Serve at 16–18°C. Ages beautifully for 3–5 years. ~€15–€22 / ~$17–$24.
"Amarone" — The Great Wine (Select Years): The Amarone is Antica Valpolicella's most ambitious and rare wine — produced only in the best years, when the quality of the grapes justifies the labor-intensive appassimento process and the long ageing required. Amarone is one of the most prestigious wines of Verona, made from grapes that are dried for several months on bamboo racks (arele) in lofts, concentrating sugars, flavors, and tannins to extraordinary levels. Niccolò selects only the best vintages for Amarone production, unwilling to disperse his tiny production on wines that do not meet his exacting standards. The result is a wine of great depth, power, and complexity — but one that remains true to Niccolò's philosophy of balance and drinkability. In the glass, it is deep garnet with amber reflections. The nose offers dried cherry, plum, fig, tobacco, leather, and a profound mineral, earthy note. The palate is full-bodied, with firm yet elegant tannins, vibrant acidity, and an incredibly long, complex, savory finish. It is a wine of greatness — young when tasted from the barrel, but destined for decades of evolution. Serve at 18°C. Ages beautifully for 10–20 years. ~€35–€50 / ~$38–$55.
"Arusnati" — The Skin-Macerated White: The Arusnati is Antica Valpolicella's extraordinary white wine — a product of ancient method and modern courage, made from Garganega (70%) with skin maceration that gives it a deeply colored, hazy appearance and a character that divides opinion: "a wine you either hate or love," as Niccolò says. The name evokes the Arusnati — the ancient inhabitants of these lands, pre-Roman people who cultivated vines and left behind statuettes that inspired the wine's distinctive label. The production method is similar to that of a red wine: the white grapes are macerated with their skins, extracting color, tannins, and a kind of archaic depth that is rarely found in modern white wines. The result is unfiltered, with a very intense color that is not entirely clear — a wine of absolute authenticity and no compromise. In the glass, it is amber-gold with hazy, luminous intensity. The nose offers dried apricot, orange peel, wild honey, chamomile, and a distinct mineral, smoky note. The palate is full-bodied, with gripping texture, vibrant acidity, and an incredibly long, savory, almost tannic finish. It is a wine of intellectual and sensory depth — for those who seek something beyond the ordinary. Serve at 12–14°C. ~€16–€22 / ~$18–$24.
"Vin del Leo" — The Long-Maceration Red: The Vin del Leo is Antica Valpolicella's long-maceration red — a wine produced from the same grape varieties as the Valpolicella (Corvina, Corvinone, Rondinella, Molinara) but with a completely different fermentation approach. Here, the fermentation is carried out entirely with the skins, resulting in a longer maceration, a darker red color, and greater complexity and intensity. The wine is aged in cement tanks, which imparts a distinctive iron-like, mineral note to the finish — a characteristic that sets it apart from the wood-aged wines. Despite the long maceration, the Vin del Leo is not an opulent wine; it remains easy to drink, with a less rounded fruit expression than the Valpolicella base, but with a depth and savory complexity that rewards contemplation. In the glass, it is deep ruby with garnet reflections. The nose offers dark cherry, plum, wild herbs, black pepper, and a distinct mineral, earthy note. The palate is medium to full-bodied, with firm yet approachable tannins, vibrant acidity, and a long, savory, slightly iron-like finish. Serve at 16–18°C. Ages beautifully for 3–5 years. ~€18–€25 / ~$20–$28.
"Valpo." — The Barrel-Aged Red: The Valpo. is Antica Valpolicella's barrel-aged expression — a wine that spends approximately 16 months in large oak barrels (botti di rovere), developing structure, complexity, and a kind of savory depth that speaks of time and patience. Made from the classic Valpolicella blend of Corvina, Corvinone, Molinara, and Rondinella, harvested in the first decade of October, it is a wine of body and slight acidity that adapts perfectly to menus of the earth — rich pasta dishes, roasted meats, aged cheeses. The long ageing in wood adds subtle spice, tobacco, and leather notes to the fresh cherry and wild berry character of the base wine, creating a more complex, more structured expression of the Val di Lena terroir. In the glass, it is deep ruby with garnet reflections. The nose offers red fruits, violet, intense spice, and a distinct mineral note. The palate is full-bodied, with delicate tannins, a slightly acidic finish, and long savoury persistence. Serve at 14–16°C. Ages beautifully for 5–7 years. ~€18–€25 / ~$20–$28.
Vessels & Ageing: Antica Valpolicella works with a variety of vessels — stainless steel tanks for fermentation, large oak barrels (botti) for ageing, and cement tanks for some experiments — each chosen according to the wine, the vintage, and Niccolò's intuition. There is no single formula; the choice of vessel is always made in service of the wine's natural expression. The stainless steel allows for spontaneous fermentation without temperature control, preserving the natural character of the grapes. The large oak barrels provide gentle oxygen exchange and subtle complexity without imposing oak flavors — perfect for the Valpo. and some Superiore wines. The cement tanks (used for Vin del Leo) add a distinctive mineral, iron-like note that speaks of the ancient building material and provides a different kind of structure. All wines are fermented with indigenous yeasts, with minimal sulfites, preserving their natural textures and authentic flavors. The result is a portfolio of wines that are unmistakably Antica Valpolicella — alive, authentic, deeply connected to the old vines and the narrow valley, and to Niccolò's conviction that patience and care are the two fundamental virtues of winemaking.
"Valpolicella Classico" — "Corvina, Corvinone, Rondinella, Molinara from Old Vines (1951 & 1981) — Hand-Harvested from Natural Vineyards in Val di Lena, Spontaneous Fermentation in Steel without Temperature Control, Minimal Sulfites (~20 mg/l), Unfiltered — The Foundation of Valpolicella Authenticity"
The Valpolicella Classico is Antica Valpolicella's foundational and most authentic wine — the pure expression of fresh grapes from old vines that encapsulates everything Niccolò Dama believes about natural farming, spontaneous fermentation, and the transformative power of patience and care. It is not merely a red wine; it is a testament to the beauty of the Val di Lena terroir when cultivated without synthetic chemicals, the courage of a young vigneron who works entirely alone on less than one hectare of vines, and the enduring magic of wines that honor the land without excessive intervention. The name evokes the great tradition of Valpolicella Classico — the historic heart of one of Italy's most celebrated wine regions — a declaration of rootedness, of place, of an identity that cannot be separated from this specific corner of the Veneto where old vines, narrow valleys, and patient hands create something truly extraordinary.
The viticulture is natural — no synthetic pesticides, no herbicides, no chemical fertilizers. Niccolò focuses on maintaining healthy, old vines on the calcareous-morainic slopes of the Val di Lena — creating an environment where the classic Valpolicella varieties can express their full potential. The two vineyards are the estate's treasure: one planted in 1951, with vines that have witnessed seven decades of history, deep-rooted and low-yielding; the other planted in 1981, mature and established. Together they produce approximately 5,000 bottles annually — a minuscule production that allows Niccolò to give meticulous attention to every bunch. The yields are deliberately kept extremely low through the traditional double pergola system, resulting in greater concentration of polyphenols and tannins.
In the cellar, the grapes are fermented spontaneously with indigenous yeasts — no commercial yeasts, no enzymes, no additives. The fermentation occurs in stainless steel without temperature control, allowing the natural rhythms of the yeast to dictate the pace. Niccolò has refined his approach over the years: the early vintages used a short maceration of 5–6 days, while more recent experiments (beginning with the 2015) have finished fermentation in contact with the skins, extracting more substances and creating a wine of greater longevity. No filtration, or minimal filtration. Minimal sulfites — around 20 mg/l, with only one racking. The result is a wine that is alive, authentic, deeply connected to the place from which it comes, and to Niccolò's philosophical conviction that only patience and care can produce a wine worth drinking.
In the glass, it is ruby with garnet reflections — alive, vibrant, authentic. The nose is fresh and expressive: cherry, wild berries, violet, and a distinct mineral note that speaks of the calcareous-morainic soils of the Val di Lena. The palate is medium-bodied, with fresh acidity, silky tannins, and a clean, savory, slightly almond finish — the hallmark of fine Valpolicella. It is a wine of immediacy and depth — approachable young but capable of developing complexity with age, particularly in the skin-macerated versions. It is a wine that proves that when the classic Valpolicella varieties are grown with natural care on old vines, harvested with patience, and made with honest minimal intervention, the result is a red of both pleasure and intellectual challenge.
The Valpolicella Classico is a wine of the table and the mind — it pairs beautifully with rich pasta dishes, roasted meats, aged cheeses, or simply with good bread and olive oil overlooking the vineyards of Fumane. Serve at 14–16°C. It will reward 3–5 years of careful cellaring, developing more dried fruit, tobacco, and mineral complexity. Every bottle is a testament to the power of the Val di Lena terroir, the beauty of honest winemaking, and the enduring magic of wines that honor the land, the family, and the patient, careful work of a young man who tends his grandfather's vines with love. ~€12–€18 / ~$14–$20.
The Antica Valpolicella Range
Niccolò Dama produces a tiny, artisanal portfolio from just over one hectare of old vineyards in the Val di Lena, Fumane, Valpolicella Classico. All wines are estate-grown, hand-harvested, and made with spontaneous indigenous yeast fermentation. No selected yeasts, no chemical additives except very small amounts of sulfites when strictly necessary. Minimal sulfites (~20 mg/l for some wines). Unfiltered or minimally filtered. Fermented in stainless steel without temperature control, aged in large oak barrels and cement tanks. The portfolio includes reds and a skin-macerated white — each one a pure, honest expression of the Val di Lena terroir and Niccolò's commitment to patience, care, and natural methods. Annual production is approximately 5,000 bottles. Prices are approximate and in USD/EUR.
Antica Valpolicella produces a tiny, artisanal portfolio from just over one hectare of old vineyards in the Val di Lena, Fumane, Valpolicella Classico, Veneto. All wines are estate-grown, hand-harvested, and made with spontaneous indigenous yeast fermentation. No selected yeasts, no chemical additives except very small amounts of sulfites when strictly necessary. Minimal sulfites (~20 mg/l for some wines). Unfiltered or minimally filtered. Fermented in stainless steel without temperature control, aged in large oak barrels and cement tanks. The portfolio includes Valpolicella Classico, Valpolicella Superiore, Amarone (select years), Arusnati (skin-macerated white), Vin del Leo (long-maceration red), and Valpo. (barrel-aged red). The estate covers approximately 3 hectares total: just over one hectare of vines (one planted 1951, one planted 1981), one hectare of olive trees with fruit trees, and one hectare of woods. Annual production is approximately 5,000 bottles. Availability is extremely limited due to the tiny scale and natural production methods. Contact the winery directly or visit The Grape Reset, Florwine, Ombra delle Mura, Amanti di Vino, and select natural wine retailers for availability. Visits by appointment — call Niccolò directly. Secret shop in Piazza delle Erbe, Verona, open by reservation.