I am Davide Gaggiola, born and raised in Friuli, since I was a child I had clear ideas about my future, in fact, after attending schools in Slovenian, I undertook agricultural studies, first becoming an agricultural expert and obtaining a degree in then agricultural sciences. I worked both in various wineries and as an agronomist consultant for an important studio, having the fortune of moving and studying among the vineyards and companies of Italy and Europe. Following this important work experience, since 2021 I have been collaborating with the Villa Job company which helped me create my company.

THE VINEYARDS:

I grow less than one hectare of vineyard between Zugliano and Vipolze (Goriska Brda) from a 60-year-old vineyard, all Malvasia Istriana. In the vineyard I do not use any herbicides or synthetic fertilizers or fungicides. I manage the bud load and the vigor of the vines to avoid thinning, topping and defoliation. The permanent grass cover is mowed late to encourage pollination for the vineyard and the surrounding nature. I scrupulously follow the weather and monitor the presence of diseases in the vineyard in order to use little sulfur and copper and only if really useful. The soil texture is predominantly clayey in Zugliano while in Vipolze it is predominantly skeletal with loose/clayey tongues.

IN THE BASEMENT:

I harvest the grapes by hand and destem them before starting the maceration on the skins. Three days before the harvest, I prepare a pied de cuve to ensure alcoholic fermentation from indigenous yeasts. After maceration, of variable duration based on the characteristics of the grapes and the vintage (on average approximately 4-6 days), the skins are pressed briefly and the wine is left to rest in concrete tanks or wooden barrels. At the beginning of spring, when nature reactivates thanks to the rising temperatures, I make one (and only) decanting and then let the wine decant and clarify before bottling at the end of July. During decanting I make a very small addition of sulphites to prevent the wine from oxidising. Bottling takes place without filtration or addition of sulphites. In 2021, 1930 bottles and 20 magnums were produced.