My adventure starts here in Torbe di Negrar. On the high hills on the border between the Valpolicella Classica and the Regional Park of Lessinia.
A land that has always been dedicated to agriculture and to the excavation of the Prun Stone or Lessinia Stone.
"Terre di Pietra" owes its name to the soil of limestone/marl characterized by the formation of layers of solid stone.
Our label, made up of many colored stripes, is meant to represent the different layers of rock that make up our subsoil. In addition, since the miners gave to each course (layer) a name depending on the location or the prevalent use or pigmentation, our wines take up these names. So, they are called: Stopegna, Stelar, Mesal, Rosson and Rabiosa.
You will not find technology in my winery. Only much craftsmanship, I prefer to give space to the hands and instinct than to modernity.
In the drying of grapes I do not use dehumidifiers nor fans, everything happens in a natural way by opening or closing the various openings. I do not hurry up and leave grapes its necessary time.
In winemaking I do not use fermentation tanks nor other types of automated tanks. Pumping over, wine–crushing and all other necessary operations are carried out by hand, depending on how I feel and I see wine.
The result are wines without compromise, very much related to territoriality and seasonality of every single harvest. From the strong acidity and freshness of those produced with the grapes of the hilly area of Torbe, to the softer and more structured ones produced on the fertile grounds of Marcellise.
