Acclaimed vinery Falezze are truly passionate about creating limited edition and exclusive Valpolicellas for those who love and appreciate the finest wines. Squarzego is a ‘second label’: Certified Organic and a fascinating example of a more unique style of Ripasso. Only 3000 bottles are produced.
Corvina, Corvinone, Rondinella and Oseleta grapes (the latter not a classic variety but used to add a deeper colour and a fair dose of tannin and spiciness) are sourced from Val Squarzego. At about 100m, these are vineyards on the lower hilly slopes with a SW aspect and calcareous loam–clay soil plus abundant coarse carbonate gravel. The vines are around 60 years old, trained on a traditional Veronese pergola system that has proved to be more resistant to climate change, ensuring high-quality grapes,
Manual harvesting takes place September-October, with selected bunches left in the drying room for about a month do give slightly withered grapes. Between November and December there is the first fermentation, followed by second fermentation on the skins left over from Amarone - the traditional Ripasso (passing over) technique. This fermentation is in steel vats, at a controlled temperature for about two weeks, with limited pumping over.
The final cuvee is a blend of 50% of this juice and 50% that has been aged in used French oak barrels for 12 months.
Falezze has been run by the same family for three generations since the 1950s and its history dates back more than eighty-five years. It is located in the municipality of Illasi, in the Valle di Mezzane. Luca Anselmi’s father Sergio grandfather Severino spent their lives caring for the family estate and growing vines - obtaining grapes that were perfect and ripe was always a source of great pride for them. Luca thus started out with vineyards that had been looked after with the very greatest care, with the finest quality grapes that would make for the highest quality of wine, making wines of absolute excellence possible.
Trained an agronomist, molecular biologist, and nutritionist Luca developed a systematic vision of viticulture and oenology. In 2008 he put his name to the first bottles of Amarone and Valpolicella produced by the Falezze estate. Acclaim came in 2013 when L’Espresso magazine, which publishes a famous wine guide, hailed the Falezze winery as an outsider in Valpolicella, recognising the originality and integrity of what it had achieved in just five years since it first started.
The main estate is located at an altitude of between 200 and 250 metres above sea level, facing from south-west to north-west. The gradient ranges from 5% to 30% and the land slopes down gently, making it possible to stagger the grape harvest and control the quality of each single bunch. The vines are aged between 25-40 years but there are also some historic plots that were planted 80 years ago.
The vineyards have always been cultivated exclusively with vines and are surrounded by hazelnut and oak woods, olive groves and natural biodiversity. The estate follows low-impact agricultural practices focused on soil health, biodiversity preservation and sustainable vineyard management, maintaining a strong connection between landscape, tradition and long-term environmental care. Sustainability means respecting the rhythms of nature without asking the vineyards to give more than they can.
Falezze is currently supplying many Michelin starred restaurants in Italy, Germany and France. The bottle labels are designed by Luca’s artist wife Sofia.
Acclaimed vinery Falezze are truly passionate about creating limited edition and exclusive Valpolicellas for those who love and appreciate the finest wines. Squarzego is a ‘second label’: Certified Organic and a fascinating example of a more unique style of Ripasso. Only 3000 bottles are produced.
Corvina, Corvinone, Rondinella and Oseleta grapes (the latter not a classic variety but used to add a deeper colour and a fair dose of tannin and spiciness) are sourced from Val Squarzego. At about 100m, these are vineyards on the lower hilly slopes with a SW aspect and calcareous loam–clay soil plus abundant coarse carbonate gravel. The vines are around 60 years old, trained on a traditional Veronese pergola system that has proved to be more resistant to climate change, ensuring high-quality grapes,
Manual harvesting takes place September-October, with selected bunches left in the drying room for about a month do give slightly withered grapes. Between November and December there is the first fermentation, followed by second fermentation on the skins left over from Amarone - the traditional Ripasso (passing over) technique. This fermentation is in steel vats, at a controlled temperature for about two weeks, with limited pumping over.
The final cuvee is a blend of 50% of this juice and 50% that has been aged in used French oak barrels for 12 months.
Falezze has been run by the same family for three generations since the 1950s and its history dates back more than eighty-five years. It is located in the municipality of Illasi, in the Valle di Mezzane. Luca Anselmi’s father Sergio grandfather Severino spent their lives caring for the family estate and growing vines - obtaining grapes that were perfect and ripe was always a source of great pride for them. Luca thus started out with vineyards that had been looked after with the very greatest care, with the finest quality grapes that would make for the highest quality of wine, making wines of absolute excellence possible.
Trained an agronomist, molecular biologist, and nutritionist Luca developed a systematic vision of viticulture and oenology. In 2008 he put his name to the first bottles of Amarone and Valpolicella produced by the Falezze estate. Acclaim came in 2013 when L’Espresso magazine, which publishes a famous wine guide, hailed the Falezze winery as an outsider in Valpolicella, recognising the originality and integrity of what it had achieved in just five years since it first started.
The main estate is located at an altitude of between 200 and 250 metres above sea level, facing from south-west to north-west. The gradient ranges from 5% to 30% and the land slopes down gently, making it possible to stagger the grape harvest and control the quality of each single bunch. The vines are aged between 25-40 years but there are also some historic plots that were planted 80 years ago.
The vineyards have always been cultivated exclusively with vines and are surrounded by hazelnut and oak woods, olive groves and natural biodiversity. The estate follows low-impact agricultural practices focused on soil health, biodiversity preservation and sustainable vineyard management, maintaining a strong connection between landscape, tradition and long-term environmental care. Sustainability means respecting the rhythms of nature without asking the vineyards to give more than they can.
Falezze is currently supplying many Michelin starred restaurants in Italy, Germany and France. The bottle labels are designed by Luca’s artist wife Sofia.
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