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Everything starts from and depends on the terroir.

The identity of our wines is a meticulous and calculated sum of the nature of these lands, the hillside vineyards, a specific microclimate, and an accurate selection of native grapes.

We are in one of the best terroirs in Soave for vine growing, with forty hectares of vines that cover this hilly area, whose soil is of volcanic origin. In respect of the place we live in and because of our love of nature, we grow vines in a way paying the greatest attention to their natural surroundings. We have eight hectares of flaky calcareous soil in the Valpolicella hills; it is a very cold area, influenced by the cold currents of the Lessini Mountains.

The soil and the climate contribute to the complexity of these wines: Garganega and Trebbiano di Soave in the Soave production area, Corvina, Corvinone, Rondinella and Oseleta in the Valpolicella Allargata.

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Our wine from Valpolicella.

Our wine from Soave.

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“...the production of food is a gastronomic act. To be a-source of food pleasure, the food must be good, but also pure and correct: it must be the result of sustainable agriculture that respects the environment and the dignity of the workers. When we buy food, we choose also an agricultural model.
This is a fundamental issue that determines the future of the planet: its survival or its destruction.”

Wendell Berry.
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“Producing food is a gastronomical art.”
To be a source of pleasure, food must be good, but also clean and right: it must be the result of sustainable agriculture, which respects the environment and the dignity of workers. When we buy food we also choose an agricultural model. It is a fundamental question that determines the future of the planet: its survival or its destruction.”

Wendell Berry.