Contemporary tradition


Contemporary tradition


Contemporary tradition

Chi siamo


I have imaged an authentic world where conviviality and the desire to be together could be expressed through the pleasure of toasting together with a glass of wine. I have thought about those moments where we forget the efforts and commitments, priority and space are given to the spirit and well-being.

Il Territorio


Carilius wines are produced in the wonderful area of Valpolicella Classica, a wide valley characterized by the prevalent presence of grapevines, olive trees, cherry trees and a calcareous Eocene land, contribute to give the grapes those unique and worldwide known fragrances and flavours. Set in the slopes of Prealpi between the romantic city of Verona and the amazing lake Garda, Valpolicella is the perfect place where is possible having a relaxing holiday and great food.

Vini Carilius

The Carilius Project

Our wine range includes Amarone della Valpolicella, Ripasso, Superiore, Classico e Corvina, the Ambassadors of Veronese tradition. We complete our offer with a Soave Classico.

  • Amarone della Valpolicella Classico D.O.C.G.
  • Valpolicella Ripasso Classico D.O.C.
  • Valpolicella Classico Superiore D.O.C.
  • Valpolicella Classico D.O.C.
  • Corvina Veronese I.G.T
  • Soave Classico D.O.C.
  • Amarone della ValpolicellaClassicoD.O.C.G.

    Grapes: Corvina and Corvinone Veronese 70% and Rondinella 30%. The grapes harvested by hand selecting the best bunches, starting from September, are withered away in small wooden cases dispayed in a fruttaio, aired, at a controlled umidity, for about 100 days. This process is followed by the crushing, maceration and fermentation for 30 days and the consecutive ageing, which takes place for the 60% in Rovere and Slavonia barrells for 24 months and for the remaining 40% in Rovere and Allier barriques for 18 months. Finally, these two products are assembled and the wine produced is bottled and let to rest for a further period of 6/8 months. The fragrance is ethereal, spicy and vanilla-flavoured, with an aroma of cherry, bitter almond and a note of prune. The flavour is warm, velvety and persistent. 15,5% Vol.

  • Valpolicella RipassoClassicoD.O.C.

    Grapes: Corvina and Corvinone Veronese 80%, Rondinella 20%. The ripe grape, harvested by hand in September, is macerated and fermented in the same month for almost 10 days and, after that, let to rest in cement or steel tanks until Jenuary/February. Following the ancient technique of the Ripasso, the wine is fermanted again on the fruit refuses of Amarone just racked, in order to aquire more substance and complexity. The ageing of the wine takes place through maturation in Rovere of Slavonia barrells of 50 hl for 12 months, followed by a further evolution of wine in bottle for 6 months. The fragrance is delicate, ethereal, with a note of fruit jam. The flavour is dry, harmonious and soft, with a typical slightly bitter aftertaste. 13,5% Vol.

  • ValpolicellaClassico SuperioreD.O.C.

    Grapes: Corvina and Corvinone Veronese 70% and Rondinella 30%. The grapes, harvested by hand at the end of September and let withering in a fruttaio for about 20/25 days, are exposed to a soft crushing. Follows the period of fermentation with daily plunging for about 10 days. The aeging takes place through the maturation in Rovere wooden barrells of Slavonia for a period of 12/14 months and following rest in bottle, horizontally, for about 6 months. The fragrance is spicy with an aroma of cherry and bitter almond. Full-bodied, warm and wrap-around. 14% Vol.

  • ValpolicellaClassicoD.O.C.

    Grapes: Corvina and Corvinone Veronese 70% and Rondinella 30%. The grapes harvested by hand are immediately pressed and subject to maceration for almost 10 days, it follows the fermentation and consecutive racking. In November, the 15% of must previously withered in fruttaio is added to the Valpolicella wine for a second slow maceration and fermentation of about 20/25 days. The wine ages in Rovere barrells of Slavonia for 12 months followed by a further evolution in bottles for 3 months. The fragrance is fruity and spicy. The flavour is dry, velvety, soft, peristent, full-boded, with a final taste of cherry, prune and fruit jam.

  • CorvinaVeroneseI.G.T

    Grapes: Corvina 100%. The hand-harvest grapes of Corvina takes place in September. The grapes are pressed and fermented for 10/15 days. Afterward, the grapes have been ripen in stainless tanks for 15 days more. After that, the wine takes rest in bottle for some weeks. The intense fragrance reminds the marasca cherry, typical of that area. The flavour is soft, velvety, persistent, pleasing.

  • SoaveClassicoD.O.C.

    Grapes: Garganega 70% and Trebbiano di Soave 30%. The grapes harvested by hand between August and September, after the crushing, are subject to a slow cold maceration in order to extract the varietal aromas typical of Garganega. The fermentaion takes place after the decantation of the must at a temperature of 15/16 degrees. The period of maturation in stainless steel tanks is followed by a short period of ageing in bottle. The fragrance is intense and delicate. The flavour is dry, harmonic, with a typical almond aftertaste. 13% Vol.


Located in Bure Alto of San Pietro in Cariano, in the classic area of Valpolicella, the Relais de Charme La Caminella is the perfect frame for Carilius wines. Extracted by an ancient farmhouse of the 800s finely renovated, the Relais that from the top of the hill overlooks the vineyards as far as the eye can see, expresses an enveloping warmth able to make memorable and unique experiences of taste and stay.