Davide Vignato is a small Italian vineyard which has seen an average annual revenue growth of 15 per cent per year from 2006. The wines are also exported, mainly to California  (USA) and Netherlands.

Davide Vignato is a young entrepreneurial winemaker who has made the very first certified organic white wines from the Gambellara DOC area: “El Gian” and “Col Moenia”. The Gambellara DOC is a hilly area in the Veneto region, Northern Italy and the peculiarity of this area is that the hills are of volcanic origin. 

Family

On Davide Vignato 12-hectare vineyard grapes grow on mineral rich soil. Davide mainly grows Garganega grapes, the local grape variety used to make the Gambellara DOC and the Recioto di Gambellara DOCG. The entire winemaking process, from pruning to bottling is carried out” in house”.

Organic and local are the two keywords that sum up the philosophy behind Davide Vignato’s wines. Today, Davide Vignato is the owner of the family-run winery that was founded by his grandfather Rinaldo and then run by his father Gian Domenico.

“The choice to make organic wines in the new winery built in 2006 – explains Davide Vignato – was made with the intent of preserving all the natural peculiarities of the grape and of our terroir. I’d like everyone tasting a Gambellara Doc to taste its typical mineral and fresh aromas that only this land can give to a wine.”

The first two certified organic wines were made with 100 per cent Garganega grapes picked in 2013.
The Gambellara Doc Classico “El Gian” (about 6,000 bottles) is a young fresh white wine, with fruity and floral aromas, the wine is named after Gian Domenico, Davide’s father.

The Gambellara Doc Classico “Col Moenia” (about 1,300 bottles) is a more structured wine compared to “El Gian”.

Col Moenia Gambellara Doc Classico 2013 organic

Col Moenia Gambellara Doc Classico 2013 organic

The must undergoes a natural fermentation (no added sulphites) and  when the primary fermentation is completed a secondary fermentation takes place using yeast deposits from the first fermentation. This process gives the well-balanced finished wine a complex bouquet.

 

roberto ceccarelli

roberto ceccarelli

Roberto is a business journalist with a focus on the food & wine sector. He worked freelance for many Italian newspapers and magazines such as Italia Oggi, Gdo Week, Il Resto del Carlino.
roberto ceccarelli