Volano – Eugenio is a bright guy, passionate, serious and full of attention for his two loves: his family and his vineyards. When you talk to him, you soon realise that he could have never done anything else but be a winemaker. Eugenio was previously an Enologist for many local wineries until 1997 when he decided it was time to do it on his own. The greatest help came from his family who did (and always will) believe in Eugenio’s feelings and intuition, in the vineyards as well as in cellar.
Intuitions and ideas which are sometimes criticized by colleagues, but that by far make sense and also help maintain and improve his balance with nature. This family owned vineyard has a total of 5.5 hectares situated between 200 to 600 mt asl, and planted with Cabernet, Merlot and one of the oldest autohctone and yet unknown variety of this area, the Marzemino. The most traditional training sytem in this area is called Pergola Trentina, which Eugenio, following one of his “intuitions”, uses a particular way of pruning and tighting. This has increased the vegetation of leaves, sun exposure and ventilation for the bunches. The biologically made wines age in the stunning picturesque cellar of Demartin Palace, in Calliano, which offers naturally perfect conditions. All the wines are aged and refined in barrels and burgundy barriques. The barrels are 550lt and even some 750lt, made of cherry wood, which is extremely uncommon however results on the Marzemino are incredible.
Marzemino – A grape already named and sung In the opera Don Giovanni when Mozart let his hero sing the verse “Versa il vino! Eccellente Marzemino “ Translated means “ Pour the wine up! The excellent Marzemino!
"Anisos" Vallagarina IGT – 2015
White Mainly Nosiola, Pinot Bianco and Chardonnay • Vines Age Nosiola: 10-15 years; Pinot Bianco: over 20 years old; Chardonnay: over 37 years years old • South Exposure • Clayey-Limey Soil • Nosiola Altitude 400 m a.s.l; Pinot Bianco Altitude 550 m a.s.l; Chardonnay Altitude 800 m a.s.l.• Three different harvests for every single variety according to their ripeness. Same process applied during the fermentation: Once the grapes have been destemmed, Eugenio leaves them fermenting without any crushing. Fermentation lasts for 20 days in open big barrels and partially in concrete vats. The wine is finally racked off into Wooden Casks • 12 months Ageing in 500lt casks and other 12 months of bottle fining before the release
"Riflesso Rosi" Vallagarina IGT – 2018
Rosè Merlot, Cabernet , Marzemino • Vines Age over 20 years old • There’s not a particular Exposure as the Vineyard is set on a flat area • The Soil is rich in volcanic sands • Altitude 200 mt asl • 2 days skin contact maceration then racked and passed on the skins used for the Anisos, in order to reabsorbe part of the color and to fix it through the tannins of the white skin grapes (40 days in concrete vats) • At least 8 months ageing in concrete vats • few weeks of bottle fining before the release
"Esegesi" Vallagarina IGT – 2014
Red Mainly Cabernet Sauvignon and Merlot • Vines Age over 27 years old • South Exposure • Clayey Soil • Altitude 400 mt asl • When the bunches of grapes achieve a great ripeness they are picked by Eugenio and Tamara. Crashing of the grapes and 35-60 days skin contact in concrete vats • 24 months ageing in oak barriques, 500l and 750l oak casks• 18 months of bottle fining before the release
"Poiema" Marzemino IGT – 2016
Red 100% Marzemino • Vines Age 19-20 years ols • There’s not a particular Exposure as the Vineyard is set on a flat area • Clayey Soil • Altitude 200 mt asl • 30% of the grapes pass through a 3-weeks long whitering process • fermentation in naturally temperature controlled concrete vats and contact with the skins for 20-30 days • 12 months long Elevage in 500l and 750l Cherry wood and Chestnut wooden barrels • At least 7 months of bottle fining before the release
"13Quattordici15" Cabernet Franc IGT – 13-14-15
Red 100% Cabernet Franc • Vines Age over 15 years old • There’s not a particular Exposure as the Vineyard is set on a flat area • Limey Soil • Altitude 200 mt asl • Fermentation lasts for 50 days on the skins into concrete vats • blend of different vintages, 30 months of ageing in 500l oak barrels • At least 7 months of bottle fining
"Dòron" Late Harvest Marzemino 375ml – 2011
Sweet Red 100% Marzemino • Vines Age 19-20 years ols • There’s not a particular Exposure as the Vineyard is set on a flat area • Clayey Soil • Altitude 200 mt asl • Whitering of the grapes in wooden boxes until lasts for 3-4 months • fermentation in naturally temperature controlled concrete, Stainless steel and Oak vats (30 days on the skins) • 24 months ageing in Cherry wood barrels • 1-2 years of bottle fining