The Gini family has been growing grapes in the Monteforte region, in the heart of the Soave appellation, since the 17th century. It is one of the oldest winemaker families in the region and without a doubt a leader in organic viticulture. The family made its first wine without sulphur in 1985, thus revolutionizing winemaking. The eschewal of sulphur helps to develop pure wines, accurate, that truly reflect the Soave area terroir. At this estate a respect for nature, for the terroir and the characteristics of each vintage are paramount. For the Gini family, now run by brothers Sandro and Claudio, producing quality wines with minimal vineyard intervention and winery manipulation is a family tradition whose brothers.
The Gini family’s Garganega vineyards, situated on the slopes of Monteforte, are exceptionally old. With an average age of 80 years and several parcels with vine plants over 100 years, the yields are limited but of a very high quality with unique organoleptic properties. The estate also cultivates Pinot Blanc, Durella, Chardonnay, Sauvignon and Pinot Noir. Each varietal is carefully cultivated and perfectly adapted to its terroir to produce wines of a finesse and elegance that have no equal in the Soave appellation.
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Geographically the province of Verona occupies a privileged place in north-eastern Italy. This sub-region stretches along the Veronese prealps and the Lessini mountains that form a barrier against the cold winds of the North. Furthermore, the proximity of Lake Garda helps moderate the climate, prolonging the grapes’ ripening period and tempering summer heatwaves. It also protects the vines in winter by warming the cold air masses The area’s volcanic soil is very fertile and yield control is a key element in the elabration of quality wines. The top two wines produced in Verona are Soave and Valpolicella.
Because vineyards in Valpolicella Classico are at a slightly higher elevation than those of the generic Valpolicella appellation they produce a much more intense and elegant type of Corvina, the varietal most commonly grown in these areas. The most potent Valpolicellas are the Recioto (sweet wine) and Amarone (dry wine) made from attic dried grapes with concentrated aromas. This Ripasso practice is also used in the production of Valpolicella Superiore. For this style of wine, the Valpolicella must is fermented together, or subsequently, with the dried grapes previously used for making Amarone.