The territory_ We are at Gambellara, in the Vicenza province. On one side are the Berici hills and on the other the Valchiampo and Valpolicella. Historically this is the land of white grapes that grow in land of volcanic origin, consisting largely of clayey soil, and where the hillsides provide the vineyards with good exposure to the sun. The vineyards_ Those in the plains are rooted in sandy, rich soils. Those in the hills have soils with a large clay and volcanic component: it’s these that give the wines their minerality in the glass. In all, there are about ten hectares of vineyards (about three in the plain and seven in the hills), grown partly using the traditional Veronese pergola and partly the Guyot system. Yields are around 80 quintals per hectare in the plain and 30-40 quintals per hectare in the hills. The cellar_ The winery follows each phase of production, from vineyards to harvest, to guarantee a product with character. The cellar has been created from a portion of the family home: a stone building, now restored and functional. The cellar is divided into an area dedicated to processing the grapes—where they are pressed and fermented and an area dedicated to wine tasting. Among the barrique, oak-wood and steel barrels, there is a 25 m² area dedicated to tastings for private individuals and importers.