Valdisole
The small artisanal reality of Valdisole was born with the aim of showing a new face of Roero, different from the conventional one, based on a genuine and curious productive vision that translates into the desire to experiment. The winery was founded in 2015, the year in which the couple Giuseppe Amato and Kyriaki Kalimeri embarked on their beautiful wine adventure in Corneliano d'Alba, on the hills of Roero. Giuseppe and Kyriaki do not come from a family of winemakers. What drove them to follow this path was their fervent passion for the world of wine. It all began with the purchase of half a hectare of abandoned Nebbiolo vineyard through a specialized web platform for selling second-hand products, followed by the acquisition of other parcels scattered throughout the Roero area. The production of Valdisole is guided by the adoption of ancient and modern practices used in various wine regions around the world, always in the name of originality, with one indispensable principle: “from the vineyard to the cellar, the only ingredient is the grape”.
The Valdisole estate has 4 hectares of vineyards, dedicated to traditional varieties of Lower Piemonte such as Nebbiolo, Arneis, Moscato Bianco, Freisa, Favorita, and Malvasia Moscata. These are cultivated using highly sustainable practices that involve the total exclusion of synthetic chemical products, in favor of mineral sulfur and organic preparations. The winemaking approach aims to support the expression of the vines and the territory without any forcing or alteration, which is why the fermentations are entrusted to indigenous yeasts only and exclude the use of additives and adjuncts. In general, the techniques adopted are varied, sometimes with carbonic maceration following the Beaujolais school and other times in an oxidative style as per the tradition of Jura, always, however, with prolonged contact with the skins even for white grapes. Various types of materials are then adopted as wine containers for vinification and aging, such as acacia wood, oak, chestnut wood, ceramics, and steel.
chestnut wood, ceramics, and steel.From this strong desire to experiment originates the colorful production of the Valdisole winery, with macerated whites, sparkling wines, oxidative wines, rosés, reds, and dessert wines that express all the enthusiasm and artisanal passion of the couple Giuseppe and Kyriaki. These are then labeled as table wines to not give up the freedom to experiment, a fundamental aspect for the couple.
The small artisanal reality of Valdisole was born with the aim of showing a new face of Roero, different from the conventional one, based on a genuine and curious productive vision that translates into the desire to experiment. The winery was founded in 2015, the year in which the couple Giuseppe Amato and Kyriaki Kalimeri embarked on their beautiful wine adventure in Corneliano d'Alba, on the hills of Roero. Giuseppe and Kyriaki do not come from a family of winemakers. What drove them to follow this path was their fervent passion for the world of wine. It all began with the purchase of half a hectare of abandoned Nebbiolo vineyard through a specialized web platform for selling second-hand products, followed by the acquisition of other parcels scattered throughout the Roero area. The production of Valdisole is guided by the adoption of ancient and modern practices used in various wine regions around the world, always in the name of originality, with one indispensable principle: “from the vineyard to the cellar, the only ingredient is the grape”.
The Valdisole estate has 4 hectares of vineyards, dedicated to traditional varieties of Lower Piemonte such as Nebbiolo, Arneis, Moscato Bianco, Freisa, Favorita, and Malvasia Moscata. These are cultivated using highly sustainable practices that involve the total exclusion of synthetic chemical products, in favor of mineral sulfur and organic preparations. The winemaking approach aims to support the expression of the vines and the territory without any forcing or alteration, which is why the fermentations are entrusted to indigenous yeasts only and exclude the use of additives and adjuncts. In general, the techniques adopted are varied, sometimes with carbonic maceration following the Beaujolais school and other times in an oxidative style as per the tradition of Jura, always, however, with prolonged contact with the skins even for white grapes. Various types of materials are then adopted as wine containers for vinification and aging, such as acacia wood, oak, chestnut wood, ceramics, and steel.
chestnut wood, ceramics, and steel.From this strong desire to experiment originates the colorful production of the Valdisole winery, with macerated whites, sparkling wines, oxidative wines, rosés, reds, and dessert wines that express all the enthusiasm and artisanal passion of the couple Giuseppe and Kyriaki. These are then labeled as table wines to not give up the freedom to experiment, a fundamental aspect for the couple.
