The origins of the estate go back to my father Carlo’s passion for the land. He dedicated himself to the traditional Ticino-style winemaking and the craft of mazza casalinga (homemade cured meats).
Today, I cultivate 11 hectares of vineyards and 11 hectares of fodder crops, and I raise suckler cows on free-range pastures. Our lands also include areas dedicated to biodiversity promotion, ecological corridors, and landscape quality. Being deeply connected to the environment where my farm operates, I also adopt exceptional ecological measures. For instance, for several years I have been participating in the national campaign to reduce the use of phytosanitary products in agriculture.
Our estate is part of VISO TICINO – Sustainable Viticulture.
Growing up in a rural environment fostered a strong bond with the land and with the traditions of our region. This gave rise to an inner need to carry forward what my father had started.
I took over the farm in 1997, after completing my training as a butcher-charcutier in 1995 and a professional technical diploma in 1996. I then oriented the farm’s production towards processing and direct sales of our meat and cured products from cattle and poultry.
Experimenting with my first winemaking opened up a whole new world. With each harvest, my desire to do more and understand more grew. Over time, I realized something was missing. My hunger for knowledge led me to the Agricultural Institute of Mezzana, where I obtained a diploma as a cellar master in 2007 and as a winemaker in 2009. In 2016, I earned the Federal Diploma in Viticulture at HES Changins. During the pandemic, I decided to do something for myself, not just for the business: I undertook the training to become a sommelier, achieving the Federal Professional Certificate in 2023.
Over the years, my farm – like wine – has evolved and refined itself, sometimes out of necessity, sometimes by choice. While I still maintain a small production of meat and cured goods, the estate’s main product today is grapes. As the saying goes: good wine is made in the vineyard!
With the winemaking in the new cellar, built in 2010, I produce eight labels that represent my professional, personal, and emotional growth.
Professional, for the opportunity to apply and deepen my knowledge. Personal, because each bottle marks a new beginning after reaching a milestone. Emotional, because inside the bottles there is not only wine, but also reflection, tradition, sacrifice, memories, satisfaction – and undoubtedly a part of myself.
Program:
- 09:00 – Welcome, short introduction, and distribution of material
- 09:10 – Transfer to the vineyard and introduction to harvesting
- 09:30 – Grape harvest (individual work)
- 11:30 – Aperitif in the vineyard with the estate’s wines and cured meats
- 12:15 – Lunch in the cellar with the estate’s products
- 14:00 – Possibility to purchase wine
- 15:00 – End of the day
