With vineyards situated among the massive basalt columns in Gambellara, Davide Vignato produces white wine with a unique and recognizable mineral finish. While Gambellara and its neighbor Soave do share the principal grape variety of Garganega, this Gambellara displays more intense volcanic minerality, fresher aromas of orange blossom, and more intensity on the palate. By farming organically and working his vines by hand, Davide is able to produce wine that more accurately displays this unique terroir.
One of our most “off-the-beaten-track” discoveries of the past few years is the azienda of young Davide Vignato. The family history behind Davide’s wines began when his grandfather, Rinaldo, purchased a small plot of land in the hills of Gambellara and planted vines. Davide’s father, Gian Domenico, was the first in the family to make wine from those grapes, and as of 1997, Davide introduced organic and biodynamic farming to the vineyards with the goal of producing deeply mineral wines that would reflect Gambellara’s unique soils. The grapes are harvested by hand, fermentation is spontaneous, and the wines are aged on fine lees. These wines represent not only authentic and compelling terroir expression, but also great values.
Italy’s most prolific wine region by volume, the Veneto is the source of some of the country’s most notorious plonk: you’ll find oceans of insipid Pinot Grigo, thin Bardolino, and, of course, the ubiquitous Prosecco. And yet, the Veneto produces the highest proportion of DOC wine of any Italian region: home to prestigious appellations like Valpolicella, Amarone, and Soave, it is capable of excelling in all three colors, with equally great potential in the bubbly and dessert departments.
With almost 200,000 acres planted, the Veneto has a wealth of terroirs split between the Po Valley and the foothills of the Alps. While the rich soils of the flatlands are conducive to mechanization, high yields, and mass production of bulk wine, the areas to the north offer a fresher climate and a diversity of poor soil types, ideal for food-friendly wines that show a sense of place. Whether it’s a charming Prosecco Superiore from the Glera grape, a stony Soave or Gambellara from Garganega, or a Corvina-based red in any style, the Veneto’s indigenous grape varieties show real character when worked via traditional production methods.
Since his first visit in 1979, Kermit has regularly returned to the Veneto to enjoy its richness of fine wines and local cuisine. Our collaboration with Corte Gardoni, our longest-running Italian import, is a testament to this. The proximity of beautiful cities like Verona and Venice, with their deep culinary heritage, certainly doesn’t hurt, either.
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.
Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol
Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to www.P65Warnings.ca.gov/bpa