Azzardo della Valpolicella, Franchini


This great wine is characterized by a velvety ruby red of warm luster. It has a fascinating nose with woody scents of fern, it needs time to unleash a rich supply of dark fruit, overripe white moss, dried leaves and bark, liquorice root and rhubarb. The envelopment of scents is a prelude to a generous structure that will also be confirmed on the palate. Sip of great balance, warm and enveloping, mediated by a noble tannin of remarkable tannic grit and great freshness. It stretches a lot with consistent returns, closing in a long and warm finish.

  • Grape variety: Merlot 25%, Cabernet Sauvgnon 25%, Corvina 20%, Corvinone 15%, Rondinella 5%, other varieties 10% (Spigamonte, Oseleta, Croatina, Teroldego, Rebo, Rossignola, Negrara, Sangiovese, Turchetta, Marzemino, Ancelotta)
  • Classic bordeaux of 0.75 l
  • Alcoholic percentage: 16% vol.
  • Lands: All the grapes come exclusively from the vineyards of the Franchini family, in the hilly area of Valpolicella Classica, characterized by an altitude ranging from 250 to 500 meters above sea level, naturally composed of a high mineral content due to the base of calcareous-vulcanic substrates. In particular, it is the abundant presence of calcium carbonates that makes it possible to create a wine with a remarkable aromatic structure and great longevity.
  • Vine growing system: Veronese Pergola
  • Age of the vines: 15 – 60 years
  • Grape yield per hectare: 80 q/ha (quintals/ hectare)
  • Harvest: The harvest is carried out in the vineyards between 250 and 450 meters above sea level without waiting for the usual period of over-ripening of the grapes, thus starting the manual harvest in the last weeks of September, respecting the early growth of the Cabernet Sauvignon and Merlot grapes, which together make up 50% of the blend. The grapes are harvested by hand and selected directly in the field, eliminating the grapes that are not completely ripe and choosing the sparser bunches. The grapes are harvested in 7 kg wooden boxes, and placed in our drying rooms. The drying process is very short, of only 70 – 80 days, varying according to the vintage.
  • Vinification: After the drying period the grapes are pressed by hand, the must together with the skins will then be left to macerate for 6/7 days before starting the fermentation with selected yeasts, to prefer the development of a more complex aromatic part, in stainless steel tanks. The fermentation process lasts about 40 to 50 days, depending on the vintage. During this period, daily pumping over, fulling and delestage take place on the fermenting must. The latter is a very important technique to ensure greater uniformity and colour extraction. The fermentation temperature is controlled daily, several times, as a fundamental parameter to preserve the aromatic integrity.
  • Barrel aging: Once fermentation is finished, the wine is divided into tonneaux (5 hl) and barriques (2.25 hl) of new generation French oak of fine grain with woods coming exclusively from the French forests of Tronçais and Jupilles, for a period of 12 months, very variable depending on the vintage.
  • Bottle aging: Before the sale, a minimum period of 6 months after the wine has been bottled must be waited to restore the body of the wine, momentarily destabilized by the filtration process.
  • Bottle closure type: A natural Sardinian one-piece cork stopper, i.e. made of a single piece entirely of superior quality natural cork selected for its higher quality characteristics; it guarantees an excellent seal and, more importantly, a constant exchange of oxygen from the outside environment to the inside of the wine, allowing the wine to mature and evolve over time over the years. The choice of cork depends on the characteristics of the vintage.
  • Sensory Analysis: Our hilly area in the Classic area of Valpolicella gives wines of great thickness, rich and dynamic. For this reason, we decided to create a wine whose name “Azzardo” is soon explained.
  • Normally vinifying only autochthonous, endogenous Valpolicella grapes, for the first time we thought about creating a wine out of the ordinary, our interpretation of the classic “Bordeaux blend”. Hence the idea of making wine together with the classic Valpolicella grapes international blends, in particular Cabernet Sauvignon and Merlot and for us it was a gamble. We consider it as our homage to international viticulture.


A built cellar respecting a tradition 300 years old.

The Franchini farm is based in Negrar di Valpolicella, in the Forlago area in the heart of the Valpolicella Classica.

The historic house was built by my predecessors around 1700 with the cellar built according to the techniques of the time with a “Romanesque face” and with stones and lime typical of the area.

Price: 35€ CONTACT US


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