Giocaia was born in 2015, when together with my brothers GIOvanni, CAmilla (and JAcopo) we decided to redeem our grandmother's lands which had been rented for decades. The desire was to recover the old vineyards and give them a new life, and take care of our land, learning to know it and respect it.

The company is located in Valsquaranto, a long and narrow valley that descends from the Lessini Mountains in eastern Verona, on the slopes of Mount Preafitta. It is an area characterized by heterogeneous deposits of marly limestone, such as "biancone" and "scaglia rossa", but also by an outcrop of basaltic volcanic rocks in a particular point of the company.

At the beginning of the project I moved to live there among the vineyards with my family, and we began a journey of conversion to organic farming which continues to evolve in the search for a balance between the land, the plants, the the air, and the beings that gravitate around it.

Today Giocaia is made up of a team of people motivated to work the land responsibly, using simple agronomic practices aimed at reducing interventions in the countryside, strengthening the natural defenses of the plants and the system.

The company's first commitment concerns the land and the territory, as we manage over 25 hectares of organic vineyards.

In 2019, with the Bio certification, we began the first vinifications by relying on a cellar of friends who make wine naturally in our own valley, which allowed us to practically follow our wine with our own hands. Since 2022 we have our own space in Grezzana where we make wine directly.

Most of the grapes are currently sold or processed on behalf of third parties, while we directly vinify all the wine that goes into our bottles (we are at around 7000 bottles per year at the moment). The harvest is always manual and we vinify exclusively our grapes.

In the cellar we carry out spontaneous fermentations, sometimes with a fermentation foot. We use tank temperature control if the temperatures in the cellar are not ideal. We do not carry out sterile filtrations (with the exception of Amarone 2019 which is layer filtered).

At the moment we add low doses of sulphites when we deem it necessary, mainly in some rackings or at bottling. We are gaining experience to be able to reduce these interventions to a minimum.