Four centuries that have become tradition, a tradition that day after day teaches me method, respect and tenacity. This tradition stimulates me to grow and to keep growing, with the firm belief that my job is the most beautiful one in the world, I mean to stick your hands into the soil and make it turn into wine, definitely, and this is the most wonderful profession that fate has in store for me. There is a thought that inspires me, both simple and powerful at the same time: I want to respect the land and the area where I grew up. A place where, ever since I was a little boy, together with my father, I raced around between the wine barrels and amidst the grapevines. It is here in this countryside that I have learned the meaning of “la vita” (life) and of “la vite” (grapevines). Later on, I also learned to love and respect other places and other lands, places I discovered later, like Valpolicella, in the Region of Veneto, and Marca Trevigiana, in Friuli. And, gradually these places have become part of me. I am convinced that winegrowing is something precious, and something to be protected by making precise and well-pondered decisions. And the nucleus of successful winegrowing always has to be a human being, with his or her exceptional effort to make grapes grow and turn them into wine. A human being that knows and preserves tradition, but using constant circumspection, and sporting the challenge of innovation — because tradition alone is not enough. On the highest hills of Valpolicella, in Marano, our grapevines occupy the last belt of arable lands before the limit of the mountain region. This environmental context offers the premises for a very rich varietal composition of autochthonous and distinctive grapes, not to mention perfect exposure to the sun. The only role left for mankind to play is that of respecting the slow and challenging job of practicing the arcane methods for growing and processing, according to the teachings of tradition.
The drying of the grapes takes place in a natural way, in the specific ventilated barns of Camporal, situated in the high hills of Marano.
I have learned that, out on the fields and in the wine cellar, you do what you have to do: in a natural way and without taking shortcuts. And the results are my wines.
37020 Dolcè (VR)
38061 Chizzola di Ala (TN)
37020 Marano di Valpolicella (VR)