The estate was founded in the 1970s by Valentina and Giancarlo, who transformed a rural property into a working winery while maintaining a strong link to the agricultural roots of the area. Over time, the project has grown while preserving its family structure and direct approach to viticulture.

A central principle of the winery is that wine begins in the vineyard rather than in the cellar. This idea guides all aspects of production, from soil management to harvest, with particular attention given to the vitality of the land and to the balance of the vines.

The estate extends across hillside vineyards cultivated with traditional varieties of Valpolicella, including Corvina, Corvinone, Rondinella and Molinara. Work is carried out manually, allowing careful selection of the fruit and close monitoring of each stage of the growing cycle.

Since the early 2000s, the winery has progressively adopted organic practices, reaching full certification in 2014. This approach reflects a broader commitment to environmental sustainability and long-term soil health.

Production includes the classic wines of the denomination, from Valpolicella and Ripasso to Amarone and Recioto, alongside other expressions linked to the territory. Each wine is conceived as an individual interpretation of Valpolicella, with a clear identity rooted in place.

Today, Valentina Cubi presents a balanced and thoughtful interpretation of Valpolicella Classica, shaped by organic farming, family continuity and a strong focus on vineyard work.