Luca Fedrigo started to work for Giuseppe Quintarelli at 17 years old which gave him the fabulous opportunity to work closely and side by side the great man himself. Some of the magic Quintarelli dust clearly was absorbed by Luca who set up L’Arco in Negrar, also home to Quintarelli. Like his mentor Fedrigo is more than happy to experiment and not play by the rules believing he can get better wines with more of an open mind.
Made only in the finest vintages, the wine begins with carefully selected grapes that are dried for around 90–100 days using the traditional appassimento method. This natural drying process concentrates the fruit, creating remarkable depth and intensity. Crafted primarily from the region’s historic varieties—Corvina, Rondinella, and Molinara—the wine combines classic Valpolicella character with Luca’s distinctive approach. The grapes develop concentrated flavours and remarkable depth, resulting in a full-bodied, complex red with layers of dried cherry, dark fruit, tobacco and spice, balanced by freshness and a long, persistent finish.
