Marco Mosconi works the volcanic soils of Valpolicella in Veneto, a region where the interplay of altitude and autumn sun shapes the character of its wines. The winery's Amarone della Valpolicella—a blend of Corvinone, Corvina, Croatina, Oseleta, and Rondinella—emerges from the traditional appassimento method, where grapes dry before fermentation to concentrate their structure and depth. Decanter, Falstaff, and Wine Enthusiast have assessed the range. The Corte Paradiso Soave, made from Garganega, represents the region's white tradition: mineral-driven and food-friendly. A Valpolicella Superiore rounds the portfolio, built from the same red varieties that define the zone. These wines reflect Valpolicella's signature approach—layered reds with savory complexity, and whites of clarity and restraint.