Garganuda is a project by Andrea Fiorini who, from an early age, cultivated an interest in wine, thanks also to the passion passed on by his winegrowing grandparents. In him, the desire to produce a wine as it used to be made began to manifest itself, recovering the historical characteristics of Soave, far from conventional homologations and schemes. A wish that was fulfilled following the meeting with Stefano Menti who, with his support, allowed him to introduce a biodynamic model of agriculture in the vineyards and spontaneous fermentations in the cellar. With Soave, Garganuda was the first company to obtain the DOC with a wine from biodynamic agriculture and spontaneous fermentation. Andrea applied the same school of thought when he started cultivating black berried grapes to vinify his Valpolicella through spontaneous fermentation in steel and aging in large wooden vats. About 18,000 bottles of Soave and Valpolicella are produced every year and exported all over the world.

Information

Domain Name:
Garganuda
Winemaker's Name:
Andrea Fiorini Carbognin
Country:
Italy
Region:
Veneto
Appellations:
Soave DOC, Valpolicella Doc, Verona IGT, Vino bianco
Grape varieties:
Garganega, Corvina, Rondinella, GARGANEDA

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Garganuda è un progetto di Andrea Fiorini che, fin da piccolo, coltivava un interesse per il vino, grazie anche alla passione trasmessa dai nonni viticoltori.
In lui, iniziò a manifestarsi la volontà di produrre un vino come si faceva una volta, recuperando le caratteristiche storiche del Soave, lontano dalle omologazioni e schemi convenzionali.
Un desiderio che si esaudì a seguito dell'incontro con Stefano Menti che, con il suo supporto, gli permise di introdurre nei vigneti un'agricoltura dal modello biodinamico e in cantina fermentazioni spontanee.
Con il Soave, Garganuda fu la prima azienda ad ottenere la DOC con un vino da agricoltura biodinamica e fermentazione spontanea.
La stessa scuola di pensiero Andrea l'ha applicata quando ha iniziato a coltivare uve a bacca nera per vinificare il suo Valpolicella tramite fermentazione spontanea in acciaio ed affinamento in tino di legno grande.
Ogni anno vengono prodotte circa 18.000 bottiglie tra Soave e Valpolicella, esportate in tutto il mondo.

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