Clayey-calcareous or ferrous soils, however rich in stones. Very poor soils, almost inert, which force the vines to develop a natural resistance, also favored by the presence of portions of wood that guarantee a better biological balance. Within this framework, the undertaking of a path of organic conversion has given way to Monte dei Roari, respecting the soil, the vineyards and the grapes that are now the basis of every effective production action.
The vines, grown according to tradition with the Veronese arch, are mainly the local Trebbiano, Garganega, Trebbianello, Fernanda, Corvina, Rondinella, Rossanella and Merlot, with the white grapes on clayey calcareous soil and the red ones on ferrous soil. The grapes are selected and harvested by hand at different times, depending on the level of ripeness reached, pressed separately and vinified in steel tanks, concrete barrels or terracotta amphorae. Fermentations take place only with indigenous yeasts, neither clarifications nor filtrations are carried out, with an exhilarating side of seriality of taste, of wines, completely devoid of sulphites. Custoza, Bardolino, Chiaretto, Sparkling on White Yeasts, Sparkling on Rosé Yeasts, Merlot and Coppery Pinot Grigio.