Grapes and Nothing Else

The story of Corte Bravi begins in 1990, when the Brunelli brothers' father — the seventh of seven brothers — bought land in Gargagnago, a small valley in the heart of Classic Valpolicella, surrounded by the historic estates of the Counts Serego Alighieri, descendants of Dante Alighieri. Behind them to the north rise the green pastures of the Lessinia mountains. To the west, Lake Garda casts its reflections, gifting the region a mild climate. To the east lies the white wine area of Soave, and to the south, Verona — the cradle of romanticism, birthplace of Romeo and Juliet. From these lands, the family began cultivating with passion, restoring ancient stone walls as they once were, and planting their beloved vineyards.

In 2011, Corte Bravi was born from an idea of brothers Andrea and Ivano Brunelli, bound by the passion of making wine starting from the vineyard, where they put their utmost care and dedication. They committed themselves with stubbornness and responsibility to cultivating the land, caring for the grapes, and obtaining natural, authentic, and sincere wines that reflect the virtues and qualities of the territory in which they grew up. They consider themselves careful guardians of the beauty and nature that surrounds them, and in 2015 they embarked on the path of organic certification — a decision driven by the realisation that their children would grow up among the very vineyards they cultivate, giving them even more stimulus and enthusiasm to safeguard their beloved land.

Today, the estate is certified organic and a proud member of VinNatur since 2019 — an association of small artisan winemakers who have set themselves serious rules to certify wine as natural, free from chemicals. Since 2020, all electricity consumed by the winery comes from renewable sources: their own photovoltaic system, supplemented by energy from other local farms through ForGreen. The estate is a living example of how tradition and innovation can coexist — ancient stone walls and pergola-trained vines alongside solar panels and a stubborn refusal to compromise on natural principles.

At Corte Bravi, the cellar philosophy is one of radical simplicity and stubborn authenticity. The Brunelli brothers do not follow recipes or industrial protocols; they follow the grapes. All wines are produced from the grapes they grow, respecting the balance of the vineyard without asking for anything more than what the vines give. Fermentation is spontaneous on indigenous yeasts, without the use of synthetic additives. Sulphites are kept low or eliminated entirely. The wines are bottled unfiltered. Their mantra is unwavering: in wine they put their care, their hands, the grapes, and respect for their land — nothing else.

The techniques are demanding and require meticulous attention:

Harvest & Selection: The harvest takes place exclusively by hand, with careful selection of grapes. Unlike many Valpolicella producers who pass through the same vineyard multiple times for different wines, the Brunelli brothers dedicate specific vineyards to specific wines. They are extremely careful not to crush or break the berries before arriving at the winery, preserving the integrity of the fruit and avoiding premature oxidation or extraction.

Reds — Valpolicella & Amarone: Corvina, Corvinone, Rondinella, and Oseleta are handled with a desire for craftsmanship, less intervention, cleanliness, spontaneity, and authenticity. The brothers wait for spontaneous fermentations, which take longer to complete macerations. They do not press the grapes, but de-stem them to work with whole, fresh berries. In the first stages of vinification, they never add sulfur. The malolactic fermentation also takes place without sulphites. Sulphites are added to the reds only during wood ageing and before bottling — and even then, at minimal levels. The wines are bottled without filtration, capturing the living, evolving character of the wine.

Appassimento: For Amarone and Recioto, the grapes undergo the traditional appassimento process — drying on racks in well-ventilated lofts — concentrating sugars, flavours, and tannins. This is the ancient method that defines the greatest wines of Valpolicella, requiring months of careful monitoring to prevent rot and ensure even drying. The Brunelli brothers approach this tradition with the same natural philosophy: no forcing, no shortcuts, only patience and observation.

Whites: The "Timido" IGT Verona Bianco is a blend of Rondinella and Molinara — varieties more commonly associated with reds, here reimagined as a white wine. The first ripe bunches of Rondinella are hand-picked and immediately pressed. Fermentation is spontaneous in steel tanks without synthetic chemicals, with only temperature control. Ageing in steel for about 2–3 months, with spontaneous malolactic fermentation. Bottled without filtration — a white wine of crunchy freshness and unexpected character.

"Scatto" — Pure Corvina: An IGT Verona Rosso made from 100% Corvina, the signature grape of Valpolicella. This is a radical departure from tradition — Corvina usually blended, here allowed to speak alone. Hand-harvested, spontaneously fermented with indigenous yeasts, unfiltered. A wine that demonstrates the brothers' experimental spirit within their natural framework.

Bocia — The Everyday Wine: A carefree, light Valpolicella that tells the stories of the family. Named after the image of their father as a child — the last of seven brothers, full of anecdotes and village stories. The first ripe bunches of Rondinella are hand-picked and immediately pressed, fermented spontaneously in steel, aged 2–3 months, bottled without filtration. Bright red, crunchy, fresh, with notes of morello cherry, pink pepper, and nutmeg. The everyday wine that lends itself to the most varied combinations — from a mortadella sandwich to mixed fried fish to cotechino.