Harvest 2024 in Valpolicella: quality, challenges and first impressions of the new vintage

The 2024 harvest in Valpolicella turned out to be particularly challenging. The weather conditions had a significant impact on the harvest, influencing both the quantity and quality of the grapes.To make the difference was the work in the vineyard: targeted interventions throughout the year allowed us to support the vines at every stage of their development, guaranteeing the best possible result.

Winter 2024
The generally mild temperatures, with few significant frosts, favoured a good accumulation of reserves in the branches, preparing the vines for a vigorous vegetative rebirth. A few episodes of intense cold towards the end of winter required special attention to protect the buds in the awakening phase.

Spring 2024
A series of heavy rainfalls in March and April ensured a good water supply to the soil. This brought uniform budding but also increased the risk of fungal diseases such as downy mildew, requiring preventive phytosanitary treatment. We acted according to the SQNPI sustainability regulation and used organic products as much as possible. A break in the rains in May allowed a well-distributed flowering and a good fruit set.

Summer 2024
The summer months were characterised by temperatures above the seasonal average, with a few weeks of intense heat in July and August. The dry climate favoured the health of the grapes, reducing the risk of rot, but also required targeted irrigation and careful foliage management to protect the grapes from the sun.

Autumn 2024
The warm days favoured an uniform ripening of the grapes. The temperatures remained high until mid-September; thereafter, the arrival of rain made it necessary to constantly check the bunches to prevent the proliferation of mould, particularly in the late varieties.

Thanks to a meticulous management of the vineyards and careful selection of the bunches, this vintage produced grapes of excellent quality, despite a slight drop in volume compared to the previous year.

The indicative harvest dates for the varieties for Amarone and Recioto della Valpolicella Classico are as follows: Corvina was harvested between 31 August and 19 September, Corvinone from 14 to 28 September, Rondinella from between 19 and 23 September and Oseleta from 23 to 25 September.
For Valpolicella wine, the harvest of Corvina, Corvinone, Rondinella and Oseleta took place between 5 and 15 October.
These dates reflect the care we take in enhancing the characteristics of each indigenous native Veronese varieties, picking them only when they have reached their optimal ripening conditions.

The first stages of vinification reveal distinctive features for Valpolicella Classico, Amarone and Valpolicella Ripasso.The climatic trend of the 2024 vintage had a significant impact on the organoleptic profile of these wines. Below you can find some anticipations:

Valpolicella Classico

Maceration and Fermentation
The pre-fermentation maceration, which lasted between four and six days, enhanced the natural scents and colours of the grapes, laying the groundwork for a wine of excellent quality.
The alcoholic fermentation lasted seven days, period during which the alcohol developed, giving the wine strength and character.
A second two-week maceration favoured the development of the wine’s aromatic and structural components, while allowing malolactic fermentation to take place spontaneously. This process heralds a Valpolicella with unique character and complexity.

Early tasting notes
The wine has a ruby red colour of medium intensity. On the nose, the bouquet is floral, with notes of roses, geranium and violets. Fruity hints of raspberry, wild strawberries and sour cherry are also perceived, enhanced by spicy nuances of pepper and nutmeg. The palate offers a pleasant freshness and good acidity, anticipating a delicate but well-defined structure.

Amarone della Valpolicella Classico

Maceration and Fermentation
The vinification of Amarone began with a two-day pre-fermentation maceration, a brief but essential process for the delicate extraction of the aromatic components and colors of the grapes.
The alcoholic fermentation, which took place at a controlled temperature, lasted up to twenty-two days, during which the malolactic fermentation also occurred. This stage gave the wine greater smoothness, enriching the organoleptic profile with the earliest complex notes. The long fermentation period also contributed to giving Amarone its characteristic structure and intensity.
The first vinification phase ends with a two-week post-fermentation maceration. During this period, the wine continues to mature and integrate its components, further developing its complexity and roundness.
This long process, lasting a total of thirty-five days, has enabled our Amarone Classico to achieve a good balance between power and elegance, the distinctive qualities of this great wine.

Early tasting notes
With its current intense purple-red colour, the wine heralds an important structure. On the nose, spicy notes blend with hints of ripe cherries, plums and berries, creating a rich and inviting bouquet. On the palate, it is fresh and pleasantly dry, with ripe tannins, marked acidity and a long persistence.

Valpolicella Ripasso Classico

The Ripasso method

After the racking of the Amarone, we proceeded with the ripasso method. The Valpolicella wine was left to macerate for ten days on the Amarone marc, still rich in complex aromas from the drying process and fine tannins. This process allowed the wine to enrich its colour, structure and aromatic complexity, gaining part of the distinctive character of Amarone.

At Tenuta Santa Maria, part of the Valpolicella Ripasso is also produced using the marc of Recioto. In this case, in addition to maceration, a residual fermentation also takes place, since a relatively high percentage of sugar is still present in the marc of the Recioto. This second transition gives the wine more elegance, enriching it with notes of dried fruit and a deeper structural complexity.

The 2024 vintage, alternating between hot and rainy periods, made us get involved, frequently intervening in the vineyard with careful agronomic management. The constant monitoring of the vine and targeted interventions, such as canopy control and irrigation, helped us to obtain grapes of excellent quality.

The early stages of vinification revealed the wines’ potential, highlighting intriguing scents and good structure. The premises suggest elegance and good longevity, it will now be time to perfect its aromatic profile.

While waiting for the 2024 vintage, we invite you to visit our online shop to discover all the wines of Tenuta Santa Maria di Gaetano Bertani.