Garganuda
Andrea Fiorini Carbognin founded the Garganuda estate in 2014, with the intent to produce a wine that faithfully reflected the Garganega grape and the peculiar characteristics of the Soave area. This historic area of Veneto and famous denomination, according to Andrea, had lost its way of authenticity to bend to commercial logics, distorting its ancient vocation and betraying its noble origins. A project that also wanted to be a sort of return to the past, to recover the expressive authenticity of an important indigenous grape and to enhance the peculiarities of a highly suited territory with unique characteristics.
The project came to light by starting to recover the old family vineyards and later expanding the property, purchasing some parcels in the Classica area of Soave and also in Valpolicella, to produce reds. The Soave area has a very ancient history, dating back to Roman colonization. The area is made up of hills characterized by volcanic origin soils. In geological eras when the region was covered by the sea, phenomena of basaltic lava eruptions occurred, which gave rise to a vast volcanic complex. The remnants of this activity are now visible in sandy soils and lava stones, very rich in mineral substances, where the vine and in particular the Garganega grape, take root and find all the nutrients necessary to grow lush. The climate is mild and sunny, ideal for ripening grapes of excellent quality.
The company's philosophy was immediately oriented towards sustainability and respect for the environment, with cultivation inspired by the principles of biodynamics. In the countryside, chemicals have always been banned, and only copper, sulfur, horn silica, horn manure, and other natural biodynamic preparations are used. The vineyards are aged between 30 and 60 years and are worked by hand, from pruning to harvesting. The desire to produce an authentic, straightforward, and genuine wine also guides all cellar operations. Fermentations take place spontaneously, using only indigenous yeasts and with minimal oenological intervention, so that the varietal characteristics of the grapes can always remain in the foreground.
so that the varietal characteristics of the grapes can always remain in the foreground.Andrea Fiorini Carbognin founded the Garganuda estate in 2014, with the intent to produce a wine that faithfully reflected the Garganega grape and the peculiar characteristics of the Soave area. This historic area of Veneto and famous denomination, according to Andrea, had lost its way of authenticity to bend to commercial logics, distorting its ancient vocation and betraying its noble origins. A project that also wanted to be a sort of return to the past, to recover the expressive authenticity of an important indigenous grape and to enhance the peculiarities of a highly suited territory with unique characteristics.
The project came to light by starting to recover the old family vineyards and later expanding the property, purchasing some parcels in the Classica area of Soave and also in Valpolicella, to produce reds. The Soave area has a very ancient history, dating back to Roman colonization. The area is made up of hills characterized by volcanic origin soils. In geological eras when the region was covered by the sea, phenomena of basaltic lava eruptions occurred, which gave rise to a vast volcanic complex. The remnants of this activity are now visible in sandy soils and lava stones, very rich in mineral substances, where the vine and in particular the Garganega grape, take root and find all the nutrients necessary to grow lush. The climate is mild and sunny, ideal for ripening grapes of excellent quality.
The company's philosophy was immediately oriented towards sustainability and respect for the environment, with cultivation inspired by the principles of biodynamics. In the countryside, chemicals have always been banned, and only copper, sulfur, horn silica, horn manure, and other natural biodynamic preparations are used. The vineyards are aged between 30 and 60 years and are worked by hand, from pruning to harvesting. The desire to produce an authentic, straightforward, and genuine wine also guides all cellar operations. Fermentations take place spontaneously, using only indigenous yeasts and with minimal oenological intervention, so that the varietal characteristics of the grapes can always remain in the foreground.
so that the varietal characteristics of the grapes can always remain in the foreground.
