I, one of the many "Antonio", was the first in a family of farmers from the Veneto region who could study and, of course, it was already decided by birth, I devoted myself to the study of wine. Immediately, I felt the desire to create, to experience, to bring the scientific method and innovation, but also to search for the most authentic and original traditions. I wanted more attractive, less stale and more vibrant wines, I wanted together sweetness of flavors and volume.
The findings are the result of a process that over time has made me visit places, meet people and try techniques, tools and methods. New vineyards or recovery of some very old ones, containers made of concrete, wood or steel, fermentation at more and more low temperatures, searching the limit.
Now we have vineyards located between 150 and 450 m. For each altitude, different grape varieties for different wines, processed and packed in a winery where systems and non–invasive methods have allowed us to eliminate almost completely the use of chemistry. And we can do more.
The world of wine is made of seasons, situations and conditions that are never equal. Experience is never enough. It is important to try and try, with tenacity, humility and a bit of patience.
