Most Amarone is made in the valley.   The wines of Stefano Accordini are made in the clouds.  At 500 to 600 meters above sea level — among the highest vineyards in all of Valpolicella Classica — the Accordini family farms a slice of the Veneto where heat softens, nights cool, and time itself seems to slow. The result? An Amarone that doesn’t just taste rich. It tastes alive.  Four generations. One unwavering belief.

It started with a sharecropper named Gaetano in the early 1900s, who dreamed of one day owning the land he worked. His son Stefano made that dream real in the 1970s, purchasing the now-legendary Il Fornetto vineyard in the Negrar Valley. But the boldest move was yet to come.

At the turn of the millennium, his sons Tiziano and Daniele did something almost no one else in the region would dare: they moved their entire production up the mountain. Higher elevation. Cooler air. Poorer soils. Lower yields. Better wine.

Today, the fourth generation — Giacomo, Paolo, and Marco — carries the torch, working 25 hectares of organic vineyards from a solar-powered winery overlooking the Fumane valley.

Where Valpolicella reaches for the sky

Most Amarone is made in the valley. Ours is made in the clouds.

At 500 to 600 meters above sea level — among the highest vineyards in all of Valpolicella Classica — the Accordini family farms a slice of the Veneto where heat softens, nights cool, and time itself seems to slow. The result? An Amarone that doesn’t just taste rich. It tastes alive.

Four generations. One unwavering belief.

It started with a sharecropper named Gaetano in the early 1900s, who dreamed of one day owning the land he worked. His son Stefano made that dream real in the 1970s, purchasing the now-legendary Il Fornetto vineyard in the Negrar Valley. But the boldest move was yet to come.

At the turn of the millennium, his sons Tiziano and Daniele did something almost no one else in the region would dare: they moved their entire production up the mountain. Higher elevation. Cooler air. Poorer soils. Lower yields. Better wine.

Today, the fourth generation — Giacomo, Paolo, and Marco — carries the torch, working 25 hectares of organic vineyards from a solar-powered winery overlooking the Fumane valley.