Cavalleri

The first land purchased, as recorded in the family archives, dates back to the 15th century, in the mid-1400s. At the time, the farm was not the family's main source of income. It was a sideline. Originally, it also included livestock farming and arable land. Giovanni Cavalleri decided to sell the most valuable irrigated land, suitable for farming and raising livestock, and instead purchase hillside land.

The first is to commit ourselves immediately to producing quality wine.

The second is Giovanni's choice of grape varieties: Chardonnay and Bordeaux blends. Of the nearly forty hectares, 36 are planted with Chardonnay, one with Pinot Noir, and two with Merlot and Cabernet for Bordeaux blends.

Third, to produce a good wine, characteristic of the territory, first of all good agricultural practices and a good cultivation technique are needed.

Cavalleri has always remained true to itself and to its initial vision of quality linked to the terroir. Today, with the same hectares at its disposal, it produces fewer bottles than it did at the beginning; in a good year, this amounts to around 180,000 bottles in total.

The company has always made qualitative research and low production its hallmark.

Attachment to the agricultural side of things is crucial. Cultivation is the strongest and most fundamental element in producing wine. Being rooted in the place and in agricultural work is something that warms the heart. It is from there, from the countryside, that all our work originates. Today, it has become essential to adapt production to climate change, contemporary knowledge, and agricultural management that keeps the countryside at the center and uses the land and resources sustainably over time.

We've felt the need for experimentation and research, both in the fields and in the cellar, is becoming increasingly important. Cavalleri converted his hectares to organic farming in 2012, and then, as often happens when you embark on a new path, a thousand doors open to other new opportunities.

Our greatest effort currently consists in developing a cultivation and production method that can be replicated despite the ever-increasing uncertainties inevitably brought about by climate change.

We don't try to produce more, we try to produce better. This is our philosophy, the underlying idea that guides us.

We are deeply connected to the land. We have chosen a biodynamic agricultural model.

Our goal is to make clean, elegant wines every year, which are recognizable but above all very typical, closely linked to a production area, even to the vineyard itself.

Our current quest is not for perfection, but for uniqueness, for the possibility that wine can move you.

In recent years, the conversion to organic and biodynamic farming has required a lot of energy and has led us to initially focus primarily on the countryside.

Then, over time, we realized that the next fundamental step—the one we had to do and could no longer be postponed—was to extend that type of transformation and that new way of thinking about making wine into the cellar and the winemaking process.

For the winemaking process we continued to work with selected yeasts and to manage the transformation process in the old way, with steel containers and methods that were based first of all on the linearity of the process and the granite guarantee of the result, today each single plot ferments spontaneously in a container dedicated to it.

We used to use practically only steel tanks and a few barrels, but now we've also introduced concrete tanks and increased the number of barrels. Essentially, we've radically changed the entire transformation process to achieve our goals.