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About the Winery

Kellerei Bozen - Cantina Bolzano

Nature’s gifts must be employed with respect and understanding.
The Cantina Bolzano winegrowers have a strong focus on near-natural methods and sustainably managed vineyards. They are committed to treating the soils and vines with the greatest care. In a slow process of maturation the best results are achieved with expert helping hands: daily inspection of the vines, thoughtful pruning, careful thinning – all the little jobs that lay the foundation for a top-quality harvest. For a unique quality wine, time is all important. During months of passionate dedication on the part of our winegrowers, top quality grapes ripen in the generous sun of Alto Adige. After the harvest in autumn, the grapes are brought in and sensitive vinification begins under the watchful eye of our winemaker Stephan Filippi and his team.

With long years of experience in winemaking and a passion for the product, he creates unique and distinctive quality wines. Subtle wines that are full of character and very much in keeping with the spirit of the times.
The many accolades and awards won by the wines of Cantina Bolzano are due in no small part to Stephan Filippi’s intuitive relationship with wine and his commitment to excellence.

Kellerei Bozen - Cantine Bolzano

Cantina Bolzano, based in the town of Bolzano, traces its roots to two of Alto Adige’s most historic cooperatives: Santa Magdalena, est. 1930 and Cantina Gries, est. 1908. After deciding to merge in 2001, Cantina Bolzano was created. Bolzano is located in the middle of a valley basin surrounded by hilly vineyards that grow from 200 meters above sea level up to 1000. North and south meet in this valley, and the sun warms the stony soils with its pronounced diurnal temperatures, protecting the vines from the cold.

The average growers’ plots in Sudtirol averages only approx. 1 hectare, and the area, with its famed reputation and steep slopes, is an expensive area to farm. The member of Bolzano (approx. 300 in all) own many of the best vineyards throughout the region, including the Valle Isarco, and pool their resources to create top quality wines. And while no grower is certified organic, many practice organic viticulture and all of them adhere to natural practices in their vineyards. Most growers have lived on their farms with their families for generations. They protect their land and cultivate their vineyards as they have done for generations with total respect of the environment where they live.

About the Winery

Ca' del Monte

Ca del Monte is situated on the hillsides overlooking the village of Negrar, in the heart of Valpolicella. It has belonged to the same family for generations, and is now run by brothers Umberto and Giuseppe Zaconte. There’s nothing fancy about this place. The house and winery are modest - and are attached to a 17th century monastery.

The estate is approximately 50 acres, and its 15-65 year old vines lie on gentle slopes at 800-900 meters. They grow on four soils including clay, limestone, red volcanic soil with red stones, and “Toar,” a green volcanic soil. The vineyards of Ca Del Monte are planted with 20-40 year old vines of Corvina, Rodinella and Molinara grapes that are planted in poor soils that stress the vines and nurture the fruit. All of the farming is done traditionally and non-certified organic.

About the Winery

Cantina Cenci

The Cenci Family has been dedicated to viticulture for over four generations, continuing to cultivate the vine with deep respect for the traditions and unique characteristics of the land once owned by the Olivetan monks. In the early 1950s, Mario—an enlightened and forward-thinking agricultural expert, and grandfather of Giovanni—selected clones of Grechetto, Sangiovese, and Malvasia from vines once cultivated by the Olivetan monks and traditionally grown intertwined with mulberry trees. He planted the first vineyards of the estate, and the wines made from those grapes were of such outstanding quality that he secured a long-term contract to supply Grechetto and Sangiovese in traditional flasks to the restaurant of a prestigious hotel in Perugia.

In 2012, following two years of renovation of the farmhouse, the new winery was inaugurated under the guidance of Mario Cenci, architect and brother of Giovanni. Thanks to cutting-edge equipment and winemaking techniques—combined with deep respect for tradition and the passionate leadership of Giovanni Cenci (viticulturist, enologist, food biotechnologist, and sommelier)—Cantina Cenci today produces wines appreciated by a niche audience of expert consumers.

The perfect balance between tradition and innovation has shaped a strong and distinctive brand identity.

About the Winery

Cantine Barbera

Cantina Barbera is located in the Menfi Coast, on the west coast of Sicily. The vineyards are about one mile from the Mediterranean Sea: an uncontaminated deep blue sea, facing South, where low cliffs and sandy dunes create a beautiful environment protected by the Belice River Natural Reservation Fund.

A third generation farmer, Marilena Barbera farms the Inzolia that her grandfather planted in the 20's, just as she attends to the native varietals that are the new frontier of her own generation: Perricone, Nerello, Alicante, Nero d'Avola and Grillo. Marilena makes her wines praticticing organic farming and natural winemaking, while paying utmost respect to Menfi's terroir.

"At the winery, I chose to work only with spontaneous fermentations and to adopt non invasive winemaking practices, in order to respect the unique personality of Sicilian native grape varieties and the beautiful land to which they belong."