Valpolicella Classico DOC Ca dei Maghi
De Grote Hamersma
Gilbert & Gaillard

Valpolicella Classico DOC


“A vineyard of thirty-year-old vines forms the home garden of a villa in Fumane known as “Villa Stamberga”. From that vineyard, so dear to Paolo and his family, come the Corvina, Corvinone, Rondinella and Molinara grapes, ready to be transformed into Cà Dei Maghi’s Valpolicella Classico.”

About the wine

Winery: Cà Dei Maghi
Wine: Valpolicella Classico
Classification: DOC
Grape variety: Corvina, Corvinone, Rondinella, Molinara
Region/Area: Valpolicella (Verona)
Type: Dry red wine
Soil: Limestone, marl soil
Harvest: 2020
Alcohol: 12.5%
Closure: Technological cork
Serving temperature: 10-14° C
Laying potential: Long shelf life, no data available yet
Content: 0.75L


The Valpolicella Classico is made from hand-picked fresh grapes, which mature for six months in stainless steel tanks.


A red wine with a nice compact and intense ruby red color, reminiscent of the shades of the local cherries. The same color reappears in the glass, alternating with the notes of morels and red flowers.


Broad and complex on the nose, this wine ends with spicy notes reminiscent of anise, frankincense and hibiscus.

Taste impression

The Valpolicella Classico has hints of fresh and intriguing red fruit, with a hint of juice here and there that gives this wine its drinkability.

Culinary advice

This wine from Cà Dei Maghi is ideal with meats and cheeses. It therefore goes well with traditional Italian dishes such as pasta and beans. Given its body and fruity style, many combinations are possible.


De Grote Hamersma

The Grote Hamersma 9

Gilbert & Gaillard

Gilbert & Gaillard 4x Gold Medal


Decanter 90/100 Points


Falstaff 2020 92/100 points

Verona's top wine 4 times

Tasting Notes

“No oaks. Raised in stainless steel for six months. Still a very light autumn impression at the start. Dry leaf. A roasted nut. A witch circle.

In itself, the latter would not be surprising for a company called Cà dei Maghi, the magic house. The magician on duty is called Paolo Creazzi. And his last name underlines his creativity. He has thus succeeded in turning the often somewhat perfunctory valpolicella into something special.

Ripe cherries taken to a higher level. The acids are controlled but not completely tamed. Blowing in condiment, some black tea plus a mocha bean. Hibiscus and balsamic. Much and fine. And partly thanks to the excellent vintage for Veneto, wonderfully balanced. Look at that, so it can be. And then his higher pecking valpolicellas were yet to come.”

– Hamersma (2021)


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