My name is Marco, and in 2012, with the precious support of my father, I founded our winery in the heart of Trentino, at the foot of the Lagorai. The first planting was dedicated to Chardonnay vines and, over the years, we added two other grape varieties: Sauvignon and Pinot Noir. The first bottling, in 2018, produced eight hundred bottles of an elegant and refined wine, which we named Wolf. Since then, our production has grown to reach today’s five thousand bottles. Every bottle of Wolf tells a story of passion and commitment, representing our dream and encapsulating all our values: love for the land, attention to detail, and the firm will to create wines capable of evoking, in every drop, this incredible journey through our history.
THE PRODUCTS
Our production is aimed at expressing the typicity of Trentino wines, starting with Trentino Superiore Chardonnay. The grapes are monitored daily during ripening, allowing us to choose the ideal moment to harvest the small clusters of Chardonnay and bring them to the cellar in their optimal conditions.
A relatively young vineyard for the Trentino environment, but one that has adapted very well in Valsugana, is the Pinot Noir. We cultivate this grape variety at an altitude of 500 meters, obtaining a wine with a very fruity aroma, reminiscent of red fruits like currants.
At an altitude of 700 meters, we cultivate Sauvignon vineyards, from which we obtain Campus Florum, characterized by an exceptional floral aroma and a particular acidity. Through a particular cellar technique called “saignée,” we obtain from Pinot Noir our Rosé Pinot Noir, which stands out for its aging in oak barrels before moving to steel tanks.
THE TERRITORY
We live and produce our wines in Valsugana, the valley that cradles the famous Brenta river and stretches from the high peaks of the Dolomites to the hills extending towards Veneto. Our location allows us to enjoy the view of the Lagorai range, where the snow on the peaks sharply contrasts with the green of the meadows and forests below in the spring. For this reason, we suggest you plan a visit to Valsugana, considering the many opportunities to go hiking and discover the mountains and a natural jewel like Lake Caldonazzo, known for its crystal-clear waters. Our Valsugana is also rich in history and culture, with picturesque villages that still preserve the charm of the past. Medieval castles, historic churches, and ancient palaces dot the area, offering numerous inspirations for history and art lovers.
PAIRINGS
We have some suggestions to offer you for enjoying our wines, with the recommendation to also be an explorer for new combinations with the recipes you know.
Trentino Superiore Chardonnay.
Appetizers: Crostini with salmon pâté, caviar tartines.
First courses: Seafood risotto, pasta with clams and cherry tomatoes, tagliatelle with truffles.
Trentino Sauvignon.
Appetizers: Scallop salad, swordfish carpaccio, bruschetta with tomato and basil.
Main courses: Fish en papillote, chicken curry, grilled vegetable dishes.
Trentino Pinot Noir.
Main courses: Duck à l’orange, beef fillet with green pepper, roast lamb.
Cheeses: Semi-aged cheeses like taleggio, fontina, washed rind cheeses.
Pinot Noir Rosé, with its freshness and fruity notes of strawberry, raspberry, and cherry, can be surprisingly suitable for pairing with desserts, especially those that are not overly sweet and have a certain acidity or freshness.
LOCAL CUISINE
In our mountain regions, when we want to celebrate Trentino cuisine, especially during the winter season, we prepare a “Brasato al Teroldego.” A preparation that begins the night before when the beef pieces are immersed in a marinade of Teroldego wine, carrots, celery, onions, garlic, and aromatic spices so that during the night the meat slowly absorbs the robust and complex flavors of the wine and herbs and prepares for the long and patient cooking process.
After hours of slow cooking, the meat becomes so tender it melts in your mouth. The cooking liquid is transformed into a velvety sauce, enriched by the flavor of the vegetables and the wine. When the brasato is finally ready, it is served hot, accompanied by simple side dishes that enhance its flavor.