尼科利斯酒庄位于Cariano 的 San Pietro， 位 于 Valpolicella Classico 产区的中心地带，距离 Garda La 15 公里，受到气候的强烈影响。

The Nicolis winery is located in San Pietro in Cariano, in the heart of the Valpolicella Classico area, only 15 km from Lake Garda and gets a very strong influence from the climate. 

该酒庄属于尼科利斯家族，该家族是 Valpolicella DOCG 协会的阿玛罗尼家族的一部分。

 自 1951 年以来，家族一直致力于酿造世界级的葡萄酒，将家族的使命、瓦尔波利切拉的历史与这片独特的风土紧密结合在一起。 如今，酒庄由第三代管理，拥有 42 公顷的葡萄园，所有农业实践都遵循可持续农业标准，符合欧洲法律。

The winery belongs to the Nicolis family, which is originally part of tthe “Famiglie della' Amarone” of the Consorzio Valpolicella DOCG.

Since 1951, Nicolis has been committed to making world-class wines, combining the mission of the family, and the history of Valpolicella with this unique terroir of the piece is closely integrated. Today, the third generation manages the winery, with 42 hectares of vineyards, and all agricultural practices follow sustainable farming standards,that follow the intent of the European laws.

自 1978 年第一款葡萄酒在该酒庄装瓶以来，尼科利斯在国内和国际的葡萄酒比赛中赢得了无数奖项。

Since 1978, when the very first wine was bottled at the winery, Nicolis has earned numerous awards for wines both nationally and internationally at competitions. 

Amarone: King of Valpolicella wine

从2009年阿玛罗尼获得意大利最高的DOCG评级之后开始获得国际市场的关注及赞誉。阿玛罗尼葡萄酒由瓦坡里切拉葡萄酿制而成。

葡萄首先必须经过4-5个月的自然风干。发酵期间所有浓缩的糖分将会转化为酒精，但饮用时依然会让人产生“甜蜜的错觉”。

阿玛罗尼葡萄酒在出售之前必须经过至少2年的陈年。有些阿玛罗尼具有至少10年的陈年潜力，有些则更长久。

阿玛罗尼酒精度不低于14%，通常在15-16%之间，口感强劲丰富、单宁坚实、高酸度。

Amarone became famous on international markets in 2009, when it earned the DOCG status, Italy’s official top-tier wine classification. Amarone wines are made with Valpolicella grapes that are dried for 4-5 months, in order to lose water and concentrate sugars. Sugars have all fermented to dryness, but the “illusion of sweetness” remains while tasting the wine. Amarone goes through minimum 2 years of ageing prior to release. Some bottles can be aged in cellars for more than 10 years, and some even more than 20 years. The minimum ABV is 14%, but most Amarones usually have an ABV of 15-16%.

Amarone wines are full bodied, with firm tannins, a high acidity and often have dried fruits flavors.