Colour: brilliant straw yellow
Bouquet: delicate and elegant, hints of wisteria and acacia flowers. Fresh and earthy with fruity notes.
Taste: mineral notes with hints of flint, fresh and salty. It has a good and balanced body. Slightly bitter finish typical of the grape variety, mineral
Leave a Comment
Wine maker notes
Garganega is the indigenous grape variety from Gambellara area. El Gian is made using exclusively these grapes, which grow on the volcanic soils of the hills above Gambellara. The average age of the vines is 25 years. In order to keep the grapes whole, the harvest is manual and the grapes are brought to the winery using crates. The wine is left in stainless steel tanks unitl the end of its maturation, which occurs by the end of Spring. El Gian has a delicate bouquet, with fruity and floral aromas. In the mouth you discover the volcanic soil: salty and mineral. A young and fresh wine, perfect for everyday meal, as the peasant traditions teach. This wine is a tribute to my father Gian Domenico.
Love for a place comes before everything else. We’re talking about a hundred years ago. My grandfather’s name was Rinaldo, he was the real pioneer of all this passion for wine. Everything started in a small plot of land, in a place called Brovia, up on the hills of Gambellara, in a time in which the roads were still white and dusty. Then my father Gian Domenico began its path and he was the one who decided to start the vinification of our own grapes. His wine was the wine of the past, produced in order to support the efforts of the work in the countryside: natural and authentic. Together with Gian Domenico there is me as well, Davide, his son. Since I was a child I started to know the earth and the rhythms of nature, helping my father after school. “Green grapes pay off debts”, I heard saying many times. But I was looking for something more, I grasped the potential of this territory, which is unique for its volcanic soil with precious elements for the nutrition of the vines. That’s the reason why I chose my own production style. In 1997 occurred the turning point. With good courage I decided to do organic viticulture. Starting from the vine I reduced yield per hectare and stopped using fertilizer. I let the roots go deep into the field so that they could absorb the more minerals they can, I wanted the roots to feel free to tie together with this soil forever, as my heart deeply desired. My work began in the vineyard and only in 2006 it found place in the new winery, exactly where in the past you could find my grandfather’s cowshed. In the attic, that in the past was a barn, “Picai” are hung up during winter in order to produce Recioto wine. The beams are original to the barn and nowadays you can still see the nails my grandfather hammered in, those nails, after more than a hundred years, are the ones on which today we hang up the grapes. In a continuous comparison with the experience of my father, today the wines have grown up, thanks to several awards and rewards. An important stage of my path was without any doubts the organic certification. On the hills I started the biodynamic process. In this way our story is now flowing, right now as well, in this very moment in which you’re reading. If you cross our vineyards and let yourself be led by us, the deep and actual origin of our unique “taste of wine” will open up in front of your eyes. We’re waiting for you in our winery, holding a good glass of life.