Our winery traces its roots back to a long family history, initiated by our grandfather in 1930, who along with 30 other winemakers founded the “Cantina Sociale di Soave” (Soave Cooperative Winery). Currently, we have 50 hectares of vineyards and exclusively work with Garganega. Our company philosophy, passed down through generations, is “What you give to the land, will return to you a hundredfold.” We are well aware that the power of nature far exceeds our knowledge, and our interventions must strive to cause the least possible harm. Guided by our passion for our work and the experience accumulated over time, every day we put passion and tenacity into producing a wine that reflects the true tradition of Soave, where the only protagonist is Garganega.

Size: Currently, the company extends over 50 hectares of vineyards, half of which are grown with the Pergola Veronese technique and half with the Guyot system (espalier).

Production and varieties: all productions is solely pure Garganega.

As a company, we want to focus on this particular characteristic of our wine, which is very dear to us. For this reason, we consider it important to involve our consumers in the choices that underlie our way of making Soave.

In general, for the production of Soave wine, the regulations currently allow the use of 65% Garganega grapes and the remaining 35% of Trebbiano di Soave or other grape varieties that can improve its quality. The problem is that, since Garganega is not an aromatic vine variety, even adding a small percentage of grapes from other varieties completely changes the product. That's why we decided to produce a 100% Garganega wine that enhances the true nature of our territory and demonstrates to the world and to enthusiasts of good drinking that with simplicity and tradition, a SOAVE can be made that no one else has the courage to make, respecting a typicity that is gradually being lost.

Another notion that we consider important to share with you regarding the true nature of our wine concerns the historical regulations of Soave which included, alongside the traditional Garganega variety, the Trebbiano di Soave. The version of the latter currently on the market, it must be specified, is not the historical Trebbiano but a derivation of the Verdicchio variety, whose characteristics are far from those of the Trebbiano di Soave. Wanting to return to authentic roots, our company in 1999 grafted an old traditional vine that grandfather Ettore had in a field in 1910. The process of reviving new plants was very complex because the original vines were affected by many viruses that were transmitted on to the next generation through grafting. It took 25 years for the new vines to be healthy and able to express their character at their best, but today the company boasts about 1500 true Trebbiano di Soave plants that we hope, within 5-6 years, to be able to transform into wine.

Now perhaps you can better understand the essence of our product, not only attributable to the wine, but to an entire company philosophy, recalling tradition and authenticity, and to work that requires passion, time, and patience.

Fertilization: constant attention and care for our land make fertilization interventions unnecessary, carried out only if necessary (only 4 in the last 26 years).

Sanitary defense: treatments are usually carried out with only covering products that do not enter the internal system of the plant so as not to weaken its natural immune system.

Weed management: to avoid altering the osmotic system of the soil and not affect its bacterial flora, herbicides are not used. This entails a significant company commitment in terms of working hours, purchase, and testing of equipment not yet optimized for these interventions.

Irrigation: only emergency irrigation in exceptional years.

Pruning: a small number of buds is left on the shoot aimed at producing quality rather than quantity.

Harvesting: the grapes are entirely harvested by hand, selecting and removing unsuitable berries from the bunches before placing them in bins (containers measuring 1m x 1m x 0.5m high). Within an hour of harvesting, the grapes are placed in a refrigeration cell to lower their temperature.

Winemaking: once an appropriate temperature is reached, whole-cluster pressing is carried out in a pneumatic press fully saturated with nitrogen to prevent oxidation. Subsequently, the must is transferred to a vat where natural settling of the lees occurs. After being racked again, the must begins its fermentation at low temperatures for about 30 days.