Campagnon and Montindon


Campagnon and Montindon

Vineyard area:  
Sant'Ambrogio di Valpolicella
Surface:  
4
Altitude:  
f
Training system:  
pergola and guyot
Exposure:  
south
Vines:  
Valpolicella (Corvina, Corvinone, Rondinella), Bardolino, Custoza
Ground type:  
medium texture, clayey

 

Getting Form

Ours is a family business founded by our grandparents coming from Lazise. Our parents have moved to Pescantina, cultivating as sharecroppers, and in the sixties and seventies began to buy land and equipment to start their wine business and grape selling. In the nineties my brother and I started working in the family business and we deal with vine growing producing also vegetables and fruits, especially peaches and olives.
 


Interview with Stefano Freoni

Ours is a family business founded by our grandparents coming from Lazise. Our parents have moved to Pescantina, cultivating as sharecroppers, and in the sixties and seventies began to buy land and equipment to start their wine business and grape selling. In the nineties my brother and I started working in the family business and we deal with vine growing producing also vegetables and fruits, especially peaches and olives.
 
How did you learn this job?
It all started from a family tradition handed down from generation to generation, but the decisive factor has been my passion for this world. Family history can give you a path to follow, but passion is important to fit and find your own space. As for me, I love every aspect of winemaking, despite all the difficulties to face.
 
When did you start giving your grapes to Farina?

It’s about ten years that we are providing them with the grapes of Valpolicella. We met Farina and immediately established a mutual relationship of respect and friendship. I decided to work with Farina because I found in the company the simplicity, intellectual honesty and transparency necessary to create a good relationship. Farina’s trump card is the very human relationship they have with all the people they work with.
 
How is your working team composed?
Our working group is large enough, but we try to always have the same people. We have about twenty fixed employees, but in the most challenging moments and in the most specific and targeted work we involve other external collaborators that are supervised by our staff, as per the crushing and harvesting of the grapes in boxes. Over the years we have grown relating to the surface and also for a different type of production, but we always try to keep our team united. Even for us, as well as Farina, people make the difference!
 
Any forecast on the next harvest?
If the hill areas will be more prone to problems caused by the drought, we may experience a harvest somewhat "poor", on the contrary, if there are all the appropriate weather conditions, it will be a good year, similar to 2015 .
 


What are the characteristics of the vineyard?
The vine is a robust and generous plant. The work we do on the management part, the part of the fertilization and everything relating to the maintenance of the plant, is used to give the best balance and get the best results from the product. We are trained to understand and interpret how the plant is facing the season and we know when we need to intervene. I understand if a plant is fine by the color of the leaves. Then I do the analysis of the edging, leafroll and canes. These small details make me understand how the season of the plant was. The vine is a plant that gives enthusiasm, but at the same time it is not easy to interpret, despite what it seems.
 
What percentage represents the work in the vineyard on the final product?
It is a good 80%. It is an important work because, starting from a good raw material, following step by step all its development processes, the final product will have excellent characteristics. It is an activity that provides an excellent wine.
 
What's your business philosophy?
My brother and I are very similar and both resourceful, for this, we agree on corporate decisions. Our philosophy aims to taking into account the traditions and not only bet on the innovative part, in full respect of the plant.
  • - Interview with Stefano Freoni