THE TERRITORY 

A thriving grapevine like "Garganega" gives it's best in the hilly area of Garganega. The ground is mainly composed of basalt and basaltic earty tuff of vulcanic origin. The rocks may be both very hard with macro-crystalline structure or earty, tufaceus, friable and easily exposed to atmospherical agents. The friability of the ground forms the prevalent part of the hilly territory of Gambellara and influences eater the hard growing of the grapevine. Its nutrients and its particular exposure to the sun or the particular characteritics of the wine produced which assumes a peculiar tast. The wine called "Classico" comes from a vine grape which grows in a restricted area that never goes beyond the level of 50 metres. This territory is not big, particulary if compared with "Colli Berici" or "Lessini", but it can count on the considerable and appreciated wine production.

 

 

 

THE WINE "FAMILY" FACTORY


It was borne in 1958 with Iseldo Maule a skinful expert in the wine production in Gambellara area. Bit by bit the factory specializes in the production and the selling of the wines in the area of "Gambellara Classico", where, 1970, the "doc" was borne and the production of "Garganega" grapes started. From these grapes , the "Gambellara Classico" and exquisite "Recioto Classico" and "Vin Santo Classico" have been produced for more than 30 years. The son Graziano, who got a diploma in enology at Conegliano Veneto and was been in charge of factory from 1982. Their wines come be found not only in the italian best wine shop but also Germany, Holland, England, Scotland, Switzerland, Belgium, France, Finland, Norway and the Phlippines.

 

 

 

THE WINES


It is the practice, in the keeping whith ancien tradition to vinify the finest "Garganega" grapes from the hills of the classic zone in the special way. After carefull selection in the vineyard, the cluster are hung from rafters (picai) or gently laid out on raks (rèle) or on small wodden cases disposed in single layers, placed in attics or particolary airy places. After 4 to 5 months, when they ave dried, the clusters are lightly pressed. This tecniques which is extremely ancients is part of the cultural heritage of the countryside. The finest grapes are chosen whit infinite care and, in a furter step of extreme refinement, the best parts of the clusters are selected. Those parts are known as "rècie" in the dialect of Vicenza country, the source of the term "Recioto".