Le Salette

Le Salette is well-established as one of the leading producers in Valpolicella located in the very high quality sub-area of Fumane. Producing from 20 hectares of vines, each wine, apart from the entry level Valpolicella and the Amarone Classico from the Le Salette stable, comes from a specific vineyard plot.

Winemaker and proprietor Franco Scamperle is adamant that each wine must be allowed to express the character of the soil from where the grapes are grown. The Valpolicella Classico is enchanting; light and fresh with exuberant fruit and a lively palate. Valpolicella I Progni, made using the Ripasso method, involving a secondary fermentation on the lees of the Recioto, is perfumed and juicy with surprising longevity. Pergole Vece Amarone, made only in exceptional years, is subjected to extended drying (6 months), and aged entirely in barrique. It is one of the few Amarone that has enough structure to take such treatment. The La Marega Amarone is made every year in greater or lesser quantities. It is dried for a month less than the Pergole Vece and aged in large Slovenian oak and only about 40% in barrique.

All wines by this producer (7)


Producer Fact SheetDetails

“from old-vine yards (as evidenced in the name: Pergole Vece) is produced in an unmistakeable style: rich and full, warm and generous, long and deep, it is one of the wines which has given the current luster both to the appellation and to the house.” Daniel Thomases, Italy's Finest Wines (2018)

(Amarone della Valpolicella Classico 2013) “Very deep ruby. Spiced strawberry, violet and peony aromas are complicated by hints of candied violet and cinnamon. Then juicy, bright and dense with sneaky concentration and density to the very suave red cherry and sweet spice flavors. Finishes very long, and remarkably light and lively on the palate, with wonderful acid-sugar-tannin balance. Marvelous Amarone that is more about grace than power, though it’s certainly no shrinking violet. I love its easy-to-drink quality.” 93 points, Ian D’Agata, Vinous Media (May 2017)