Tedeschi La Fabriseria Valpolicella Classico Superiore 2011 is a structured, mature red wine from the historic Valpolicella Classica region of Veneto, northern Italy. Produced from a single vineyard using Corvina, Corvinone, Rondinella and Oseleta, it combines concentrated cherry and plum fruit with mineral, vanilla and developed aromatic notes. Extended maturation in Slavonian oak gives the wine additional depth, while its natural acidity and firm tannins provide the balance associated with serious, age-worthy Valpolicella.
 
The Tedeschi family has a longstanding connection with Valpolicella, producing wines that reflect the region's traditional grape varieties and distinctive vineyard sites. La Fabriseria is an important part of this approach, offering a more concentrated interpretation of Valpolicella Classico Superiore through carefully managed yields, extended ripening and patient maturation.
The grapes come from the Fabriseria vineyard, situated within the Valpolicella Classica area between the communes of Sant'Ambrogio and Fumane. The vineyard's limestone and clay soils contain a substantial proportion of stony material, providing the growing conditions for the traditional red varieties used in the blend.
 
The vines are trained using the Guyot system, with a planting density of approximately 7,200 vines per hectare. The producer's vineyard information records an average vine age of 23 years and yields of around 6,400 kilograms per hectare. These controlled yields are comparable to those used for the estate's Amarone production, helping produce grapes with the concentration required for this particular style of Valpolicella.
 
La Fabriseria is made from 40% Corvina, 40% Corvinone, 15% Rondinella and 5% Oseleta. The grapes are allowed to reach advanced ripeness on the vine before harvesting, which generally takes place between late September and mid-October. Unlike Amarone, where grapes undergo a separate drying process after harvest, La Fabriseria develops its concentration through extended ripening in the vineyard.
 
During vinification, a proportion of whole grapes with their stems is retained. Alcoholic fermentation and maceration take place over approximately 30 days at controlled temperatures of 20–23°C, allowing the wine to develop its colour, flavour and tannic structure.
 
The wine is then matured for 24 months in Slavonian oak, followed by a further six months of bottle ageing before release. This extended maturation contributes to its developed aromatic character, bringing together ripe red and black fruit with mineral notes, vanilla and more mature, ethereal nuances.
 
The 2011 vintage offers an opportunity to explore La Fabriseria with significant bottle age. Its combination of concentrated fruit, firm structure and refreshing acidity makes it an appealing choice for those who appreciate mature Italian reds with depth and savoury complexity. As with any older vintage, the wine's condition and development will depend on how the individual bottle has been stored.
 
Tasting Notes
 
Appearance: Clear ruby red, as described in the producer's tasting profile.
Nose: Aromas of redcurrant, cherry, black cherry and plum, accompanied by mineral notes, vanilla and developed aromatic nuances.
Palate: Structured and balanced, with concentrated red and dark fruit, refreshing acidity and well-defined tannins. The extended oak maturation contributes depth without obscuring the wine's fruit character.
Finish: Persistent, with lingering fruit, mineral character and the savoury complexity associated with a mature, structured Valpolicella.
 
Serving Recommendation & Food Pairing
 
The producer recommends serving La Fabriseria at approximately 14–16°C. For a mature bottle of the 2011 vintage, this is a suitable starting point, allowing the wine's fruit, mineral and developed aromas to emerge without excessive warmth.
 
Open the bottle carefully and taste before deciding whether to decant. If sediment is present, gentle decanting may be useful, but prolonged aeration is not necessarily advisable for a wine with this degree of bottle age.
 
The producer particularly recommends pairing La Fabriseria with red meat, game and aged cheeses. Its combination of concentrated fruit, refreshing acidity and firm structure makes it well suited to roast beef, venison and slow-cooked meat dishes.
 
Traditional northern Italian cooking provides further possibilities. Consider braised beef with red wine, wild mushroom risotto or roast lamb with rosemary. The wine's savoury character also works well with mature Parmesan and other firm, aged cheeses.
 
For a particularly suitable pairing, serve alongside slow-braised beef with polenta or roast venison with wild mushrooms.