Tinazzi

Tinazzi is a producer of high-quality wines from the Veneto and Puglia regions, dedicated to promoting the soul of the territories safeguarding tradition while seeking innovation. Tinazzi aims at becoming a trustworthy family business producing prestigious local wines, with values of integrity, humility, passion and sustainable growth.

Located on the shores of the beautiful Garda Lake in Veneto region, Tinazzi winery was founded in 1968 through the passion and perseverance of Eugenio Tinazzi. The company is now run by his son, Gian Andrea Tinazzi, who was just 18 years old when he started but already driven by an entrepreneurial spirit. Gian Andrea’s children, Giorgio and Francesca, joined their father when they came on age to help him supervise the family business and continue the ambitious project of a winery in constant growth.

Nowadays, Tinazzi is a consolidated family-owned enterprise with several estates and cellars located in Veneto and Apulia. The headquarter is located in Lazise, Veneto, where the whole production of the wines from this region is supervised. The family estate Tenuta Valleselle is located on the enchanting hills of Garda Lake and hosts cooking classes and special events. A recent acquisition of Tinazzi is Poderi Campopian, home of high-quality Amarone and Valpolicella. In the 2000s, during a trip to Salento peninsula, Gian Andrea Tinazzi comprehended the potential of Primitivo and other autochthonous grape varieties and invested in the country estate, Feudo Croce. Later on, Tinazzi wineries took over the cooperative Cantine San Giorgio, that today controls the whole production of the company in Apulia.

Despite the fact that the family has made profitable investments in Apulia, the success of the winery is still largely determined by the high reputation of Valpolicella wines. In order to maximize the production of Amarone and the red wines of the Veneto region, in 2015, Tinazzi has opened an “appassimento” centre at Sant’Ambrogio di Valpolicella, where the best bunches are carefully selected during harvest, put on “plateaux”, special trays for drying, and left in a drying room (“fruttaio”) until the following January before they are destemmed and crushed.