Le Vigne di San Pietro was founded in 1980, when Sergio and Franca Nerozzi purchased 10 hectares of land in the municipality of Sommacampagna, on the south-eastern shore of Lake Garda. In the early 90’s their son Carlo, took over the property and has been at the helm of the winery since then. This territory, which extends across the southern moraine hills of the hinterland of Lake Garda, has a strong agricultural vocation and it is perfectly suited to viticulture. Many ancient remains dating to the Roman time testify to this together with a terroir marked by ideal climatic and geological conditions.
The soil is clayey, calcareous, of glacial origins, rich in minerals. Nearby Lake Garda, the biggest lake in Italy, plays a crucial role in shaping the climate around the property, and the vineyards of Le Vigne di San Pietro benefit from the moderating effect of this large body of water. Constant breeze allows the grapevines to grow in a healthy environment and a wide diurnal swing provides a perfect balance between sugars and acids.
The vineyards are surrounded by a wide variety of trees and vegetation. Carlo is a strong advocate for biodiversity which he considers to be a key element for the balanced development of the vineyards. He is an architect by training, creative by character, and farmer by choice. For Carlo, wine is a medium to facilitate cultural interaction and the exchange of knowledge between people.
Both red and white varieties are grown. The most important is the indigenous Corvina, followed by Rondinella, Cabernet Sauvignon, and Merlot. Garganega is the leading white-skinned grape with the remaining plantings composed of Trebbiano, Trebbianello, Manzoni Bianco, and Cortese. “San Pietro” is the name of the vineyard that surrounds the winery and Carlo’s home for approximately 4 hectares. “Balconi Rossi” is a second vineyard, acquired in the nineties, and it is located just a few kilometers from the winery, between the towns of Sommacampagna and Custoza.
Herbicides and strongly forbidden in Carlo’s property and green manure is used to enrich the soil and increase biodiversity. The grapes are harvested strictly by hand, placed in crates, and processed within a few hours of harvesting. Depending on the cuvee, different materials are used for the maturation of the wines. Lately, Carlo has been experimenting with amphoras and has decided to craft a cuvee of his Garganega using the ceramic vessel and we can’t wait to taste the resulting wine.
