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Although not organic certified, the Nicolis family winery, founded in 1951, employs organic farming practices throughout its 45 hectares of vineyards in the Valpolicella Classico zone, located partly on the estate in San Pietro and partly in the hills overlooking the town. No herbicides, pesticides, or fungicides are used. And all of the wines at Nicolis are produced using ambient yeast, making their labels some of the purest expressions of Valpolicella viticulture found in the market today. Winemaker Giuseppe Nicolis is the second generation of the family to make wine on this small, family-owned and managed estate. For the winery’s flagship single-vineyard Amarone della Valpolicella Classico Ambrosan (made from a classic blend of the following grape varieties: Corvina 70%, Rondinella 20%, Croatina 10%), the fruit is sourced from one of the estate’s higher lying vineyards (roughly 300 meters a.s.l.), ideal for the production of acidity-driven Amarone, with rich flavor and immense aging potential. The winery’s Seccal, also made from fruit sourced from a high-lying single vineyard, is the estate’s “ripasso,” a technique that harkens back to another era in Valpolicella production (even though today, it’s become fashionable again).