Valpolicella has long been defined by its most concentrated expressions -- Amarone, Ripasso, wines that derive their power from dried grapes and long oak aging. Stefano Bellamoli of Societa Agricola Il Sasso is working from a different premise entirely.
A Vineyard Above Negrar
Il Sasso sits at 300 meters above sea level in the Montericco district of Negrar, in the heart of historic Valpolicella Classico. The 10-hectare estate occupies south-facing terraces carved into rocky calcarenite soil -- the yellowish limestone that gives the area its characteristic drainage and mineral tension. Corvina, Corvinone, and Rondinella are planted in Guyot training, following the site's natural contours.
A Wine Made in the Vineyard
Bellamoli's guiding principle is stated plainly on the estate website: a wine made in the vineyard, not in the cellar. Green manuring, the replanting of wild species, and a complete absence of agrochemicals have recreated a fertile, biodiverse environment. Fruit is hand-harvested at peak ripeness and carefully sorted before fermentation.
Natural Fermentation, No Wood
All fermentation at Il Sasso is triggered solely by a pied-de-cuve of the same grapes with their indigenous yeasts -- no additions, no commercial inoculants. Aging proceeds in concrete tanks and ceramic barrels rather than wood. No fining agents, no filtering. The resulting wines have a freshness and transparency unusual for the appellation: red fruit-forward, lively on the palate, with the kind of mineral edge the calcarenite soils can produce when respected.
Rethinking Valpolicella
The range includes Valpolicella Classico, a Classico Superiore of greater complexity, and an Amarone della Valpolicella made from grapes dried for up to four months. Even at the top end of the range, Il Sasso's commitment to flavor and finesse over sheer extraction sets it apart from conventional interpretations of the appellation.
