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.