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Farm
Wine Shop and Farm in Verona
On the hills of Verona, called Torricelle, the vineyards climb the ridge, kissed by the sun, and the olive trees envelop the peaceful surroundings.
In the center of the valley, bees dance around the hives, producing delicious honey.
The vegetable gardens and orchards provide us with much of what we need in the kitchen for the farmhouse. Going up the ridge, you will find our winery, where we take the fruit from the vines and turn it into our typical Valpolicella wines.
Then, in the dairy, we process the milk from our goats and turn it into delicate and healthy cheeses.
Since we embraced organic production in 2009, our love for the land is grown even more. Now, everything we make - from wines, to oil, to cheeses, to vegetables - is certified organic
The vegetable gardens and orchards provide us with much of what we need in the kitchen for the farmhouse. Going up the ridge, you will find our winery, where we take the fruit from the vines and turn it into our typical Valpolicella wines.
Then, in the dairy, we process the milk from our goats and turn it into delicate and healthy cheeses.
Since we embraced organic production in 2009, our love for the land is grown even more. Now, everything we make - from wines, to oil, to cheeses, to vegetables - is certified organic
Vineyards and winery
The vineyards consist mainly of Corvina, Corvinone and Rondinella vines, the typical Valpolicella blend. We have also planted white Garganega grapes with which we produce both still and sparkling white wines. The vineyards have an average age of 40 years and produce few grapes but great quality. In the winery we process fresh grapes in the fall to produce the base wines, Valpolicella and Valpolicella Superiore. In winter, after about 100 days of natural drying, we also process the grapes to produce Amarone della Valpolicella and Recioto della Valpolicella.
The very simple winery mainly uses one fundamental technology: cold. Each tank is in fact, at a controlled temperature and so we can accompany with sweetness the fermentation operated mainly by native yeasts. No extreme filtrations or industrial operations are carried out on the wines that could alter their nature. The winery can be visited at any time of the year.
The very simple winery mainly uses one fundamental technology: cold. Each tank is in fact, at a controlled temperature and so we can accompany with sweetness the fermentation operated mainly by native yeasts. No extreme filtrations or industrial operations are carried out on the wines that could alter their nature. The winery can be visited at any time of the year.
Our wines
If you would like to take home a little bit of our land, our e-commerce allows you to receive bottles directly to your door in just a few days!
Goats and dairy
Our 70 goats live almost year-round outdoors in the most inaccessible area of the farm on the slope descending toward Verona. Their diet is mainly related to grass and wild shrubs and olive tree branches that we produce from spring pruning. Births all take place on the farm, and after an initial weaning period in which milk is dedicated to kids we start milking them morning and evening throughout the summer. The freshly milked milk is processed in the small farm dairy where it is made into different types of cheese. A characteristic note related mainly to the feeding of our goats is that the cheeses, yogurt and ice cream turn out to be very digestible even to the most delicate stomachs and that the flavor is really delicate, gaining good success even among those who normally do not appreciate goat products.
Extra Virgin Olive Oil
Historically, hillside farms had on the summit and in the flatter areas the main crops, and in all other more difficult and impervious areas olive trees were grown. This is still the case at Corte San Mattia: the youngest olive tree is about 80 years old while the oldest is estimated to be more than 300 years old. The cultivars mainly present are Grignano and Favarol from which comes a delicate oil typical of the hills and protected by the DOP Veneto Valpolicella specification with which we certify the production. Harvesting is done strictly by hand at the right ripeness of the olives. Their processing takes place daily in trusted mills that work with modern machines to maintain the qualities of the oil unaltered.
Honey
Bees are the best indicator of a farm’s environmental health: since we switched to organic certification in 2009, our hives have been increasing. Our bees are located in a spot convenient to visit but far enough away not to pose a danger to our guests. In the spring they visit the abundant blooms of the valley floor acacia trees and always find nectar in all seasons due to the fact that they travel up to 2km from the hive in search of flowers. They are not fed and we carry out only one honeycomb collection during the early summer so as not to upset their storage economies too much for the winter.
The vegetable gardens
On the farm there are several mixed vegetable gardens and orchards, where we grow different plants, not intensively or exclusively. We try to focus on the vegetables that give the best in this area and that are most useful to the demands of the kitchen. With the most abundant harvests we produce preserves and jams that we will then use in the farmhouse throughout the winter.