My first profound contact with the world of wine was during a journey with Peter Dipoli in Alsace.

I began to be aware of wine in a different way, trying to understand the content of that mysterious and fascinating heritage of aroma that every glass offers. I also understood that even a small winery can be successful by producing wine honestly and openly. Before, as a supplier of grape to a cooperative, I thought I couldn’t handle personally both production and sales: I thought it unsustainable and consequently I accepted the powerful cooperative chain.

Visiting Alsace, where there are many small wine-growers, I could see instead that I could probably do it almost alone. Then I learnt of Burgundy, where I found wineries that are 300 years old, with mould on the walls, with very little technical equipment but full of human riches: because wine after all, it’s man that makes it and if you have the will and land with a vocation you can do something good, however small you are.

After these journeys, in 1991, I decided I’d be a wine-maker. In 1996 I carved out a space where I could vinify my grapes and in 1997 I started, using part of the vintage for the cooperative; and after three years I left them completely.

I Vini

Traminer

Denominazione
Trentino
Varietà
Traminer
Superficie
1.5 ha
Altitudine vigneto
300 metres asl
Suolo
Medium soil with 15% clay content and a strong presence of sandstone.
Resa/ha
5000-5500 kg/ha
Vinificazione
Vinification in absence of oxygen and without sulphites, added before decantation.
Affinamento
The wine remains on the yeast until early summer, aging in steel only, bottling in August.
Bottiglie prodotte
5.500

Sauvignon

Denominazione
Trentino
Varietà
Sauvignon
Superficie
1.1 ha (two vineyards)
Altitudine vigneto
290-440 metres asl
Suolo
Fairly loose warm soil with presence of gravel and silt and with 12-15 % clay. The second is a heavy cold soil rich in limestone skeleton and with 33-35% clay.
Resa/ha
5-6000 kg/ha
Vinificazione
Vinification in absence of oxygen and without sulphites, added before decantation.
Affinamento
50% of the must ferments and ages in acacia barrels; the rest in steel, while both remain on the yeast until early summer; bottling in August.
Bottiglie prodotte
6.000