Tenuta Villa Bellini #196

The hectares of beauty and harmony

Tenuta Villa Bellini sits at the heart of Valpolicella, where its historic walled orchard (Brolo), enclosed by impeccably preserved walls, captures the true essence of its wine. A pioneer in organic viticulture, the estate has been cultivating its vineyards organically since 1989—long before certifications even existed. Tenuta Villa Bellini’s wines are a pure expression of the Valpolicella Classica tradition, crafted with deep respect for the land. Every bottle reflects a commitment to natural winemaking, using techniques that support, rather than interfere with, the terroir.

Everything starts and ends within the Brolo

The Brolo is a decisive element for the vineyard’s purity and quality: by clearly separating the vines from the surrounding lands, it prevents any form of contamination from other vineyards grown with different methods to those that are adopted at Tenuta Villa Bellini.

Biodiversity thrives at Tenuta Villa Bellini, evident in the diverse cultivation methods, the varying ages of the vineyards, and their harmonious coexistence with long-standing plant species in the Brolo, including apple, pear, and olive trees. These plants not only enrich the landscape but also contribute to the estate’s unique topography and hydrogeological balance.

Micro-vinification and natural yeasts

The vinification process relies on a careful selection of grapes in the vineyard: each batch is traced back to a specific terrace and plot. The separation of musts preserves the unique identity of each vineyard. The grapes are harvested rigorously by hand and in several phases, both on individual vines and in a differentiated way in the plots. Natural yeasts are the decisive elements of the Brolo, as they start the fermentation process. 

Fermentation takes place separately using micro-vinification in small steel vats, except for Amarone, which is also fermented in a cone-shaped wooden vat. The estate’s historic cellar, carefully restored, provides the perfect setting for long-term aging. To preserve the wine’s delicate fruit notes and strong regional identity, aging is done only in 500-liter tonneaux and 2000-liter French oak barrels, preventing excessive woody aromas.