As we are introducing you, we must say that you are an Agronomist, and today you have become a reference as winemaker in Valpolicella, but we are wondering how you fell in love with the wine? I have always wanted to study to become one day a winemaker, for the strong interest and the idea of working in the wine industry. I am also always been attracted to all that was inherent to the world of taste and nutrition, aspects that are deeply connected with wine. After the experience on the field and an extensive training in the wine segment, I felt the need to know in details the territories around Verona and their wine culture.
Learn about the origins of the names, the story of those who have discovered and then modeled these terrotories in order to interpret the potential of every single valley, its slopes, land, through vineyards to the living. A significant help for my growth was to work for a long time in THE “cellar” of Verona. A reality for excellence, for being the first to expertise in all Verona the wine denominations and spread internationally its products – back in the nineteenth century. Since 2016, I work with Salvaterra. Wines reflects here the terroir with a very classic style, following the wines and its lives, without dictating timeframes and then forcing the hand with too strong oenological practices. A good Valpolicella Classico without short drying grapes, Amarone rich in fruit and nice but who buys complexity only through a long aging in the cellar. Besides the enhancement of Corvina grapes, together with Corvinone, the essence of the typical Valpolicella. We must increase the number of selections and the making of the wine in purity, trying to figure out what Corvina manages to emphasize in terms of freshness, intensity, fruit, body, acidity and flavor in each of our Tenute. Corvina will be more and more the star in this denomination, and for Salvaterra as well.
What is the stage of production that fascinates you the most and why? The production phase that most fascinates me is the fermentation, a kind of alchemy. We know the main chemical processes, such as the conversion of sugar into alcohol, while we are not able to imagine many others. That’s why a fruit of the earth, can be transformed into a product that excites. During this short process the magic passage from sugar to alcoholic nectar can happen. We can get the wine we’ve always dreamt of, we have to bring it to maturity, and avoid the disappointment that makes you wonder where and when you get lost.
A wine that excited you.. The expectation for me is already a thrill, when I open a bottle I do not know what to imagine. One of the last wines that excited me, without listing any particular historic vintage, is the Brunello di Montalcino Riserva 2006 Poggio di Sotto. The exhaust color that hides a surprising and seductive bouquet and then a set of notes on the palate with a long aftertaste, nice and round. A style that emphasizes a great personality.
My first memory of wine.. At six years old, one day in the small cellar at the back of the country house of my grandfather. He was doing the hand-pumping, with buckets in the two fermentation tanks for the daily wine, Valpolicella. I still remember the floral and sweet scent that enveloped everything and the first glass of wine that I carried.