Angiolino Maule

Gambellara Province
Veneto, Italy

A somewhat renowned Pizzaiolo who turned his hand to winemaking, Angiolino Maule purchased six hectares of land in the late 1980s in Gambellara, the extension of the Soave foothills in Veneto. Today, alongside his family, he oversees fifteen hectares, nestled within hills that are volcanic in origin, and have rich, dark mineral soils with good amounts of fine clay.

From day one, Angiolino and Rosmaria's ambition was to create of their personal idea of ​​wine; a wine that puts nature first, without chemical interference in the vineyard or in the cellar, to obtain the maximum expression of the terroir. For decades now, he has plowed in his vines and not used any soil treatments, chemical or otherwise, using biodynamic viticultural practices.

Almost all whites are made exclusively with Garganega, a grape typically associated with wine style Soave, yet in Angiolino's hands this varietal takes on a freshness and clarity only found In natural winemaking.

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