Gini’s is a story that dates back to the 1500s. Since that century, the Gini family has cultivated its own vineyards in Monteforte, and this is why we can say that we are among the oldest winegrowers in the Soave Classico area.
Some studies have discovered, that, in the Contrada Salvarenza area, the Gini family already owned land as early as the 16th century.
Knowledge has been handed down through the centuries, from generation to generation, to their father Olinto, master winemaker, who transmitted his skills and passion for this profession directly to the current generation. Thus their labor has become, over time, their tradition.
Now Sandro and Claudio are the custodians of this heritage of knowledge, experience and love for this land, together with their families.
PHILOSOPHY
They have always paid the utmost attention to taking care of their vineyards and their wines in an exclusively natural way. Tradition and innovation coexist and cooperate in harmony at all stages of production to obtain increasingly refined products.
Their first vinification without sulphites, in 1985, was revolutionary.
It has changed the course of oenology, increasing the expressive purity of their wines. These will know how to communicate over time, through refinement in the bottle, the potential of their land.
THE VINEYARDS OF MONFORTE
In Monteforte, in the heart of the Soave Classico area, they cultivate 35 hectares of vineyards. The winery top crus Froscà Contrada Salvarenza and Col Foscarin are located in the best hillside locations of the appellation, with excellent sun exposure.
Their biggest bet was the choice not to uproot the old Garganega vines, but to allow them to develop and grow to full maturity. They were able to witness and appreciate their qualitative potential, which is why they have chosen to preserve these vineyards that have been handed down through the centuries.
Today they enjoy a unique heritage of historic vineyards. With an average age ranging from 80 to over a century of life, the old vines offer a small production of grapes rich in organoleptic properties.
In the area of the Contrada Salvarenza about a third of the vineyards are ungrafted, since they survived the phylloxera which destroyed much of the European vineyards between the late 1800s and the early 1900s.
THE CELLAR
Entering the underground cellar, you immediately realize it is a unique place. The cellar is entirely dug into volcanic tuff and it leaves exposed the typical black rock in several areas.
Freshness and humidity are constant throughout the year thanks to the natural regulation of the subsoil.
Here the wines rest in the barrel room, breathe in delicate woods and are refined at the most perfect temperature.
Walking up the internal stone stairs, one reaches the oldest part of the cellar, where the production started in the 1980s.
The most recent part of the cellar was obtained from old traditional houses restored using exclusively local materials and, in particular, white limestone taken from the same type of soil where the vineyards are. This part of the cellar is subdivided into rooms used for tasting and for wine sales, whereas the highest part is home to the loft where, from the harvest to the end of winter, the grapes are laid in wooden boxes and left for raisinating.
