OUR
HISTORY

In the heart of Valpolicella, in Torbe (a small district of Negrar di Valpolicella in the province of Verona, located 453 meters above sea level), is the AcquaViva farm (the farm is crossed by a small stream of water) that in the first months of 2020, thanks to the challenge thrown by a young and resourceful enologist, Cesare Pelosato, started the production of a wine different from the classic products of Valpolicella, thus bringing a wave of innovation and change

THE BEGINNING

Studies

Cesare, enologist, has collected a series of valuable work experiences in Italy, Australia and France, in the Champagne region.
The idea

Driven by great passion and curiosity towards the world of bubbles and supported by an inevitably ‘sparkling’ character, he decided, thanks also to the help of some friends who love ‘bubbles’, to create three lines of sparkling wine using exclusively native Valpolicella grapes (Molinara, Corvinone): Principium, Novum and Perfectum. A new line of bubbles designed to satisfy the palate of the most demanding connoisseur.
The innovation

In Valpolicella, until today, no one had yet gone into the magical world of bubbles, using only the grapes that have made the history and fortune of this thriving geographical area known since the times of the ancient Romans.

PRINCIPIUM

WHAT IT IS

Principium Brut Rosé represents the result of the pursuit of perfection, both in the wine cellar and in the vineyard. This innovative product comes from the combination of typical and characteristic grapes of the Valpolicella area such as Molinara and Corvinone.

HOW IT WAS BORN

After a light crushing, the maceration phase starts in order to extract the greatest concentration of polyphenols present in the grapes and thus give the wine an intense and particular color. Then follows a light pressing, at the end of which only the best free-run must (mosto fiore) is extracted and used, an operation that allows to give quality to the wine; alcoholic fermentation is started with the use of selected yeasts.

HOW IT GROWS

After the alcoholic fermentation, the wine is subjected to malolactic fermentation, carried out thanks to cultures of selected bacteria. Before the final sparkling process, the Principium is aged in wood in order to give it roundedness and elegance.

FINALIZATION

The sparkling making process takes place inside steel autoclaves for about four months, during which the yeasts are continuously suspended by means of special mechanical stirrers, which have the task of speeding up the work of the selected yeasts and increasing thus the aromatic complexity of the wine itself. The product obtained is an elegant, persistent, complex wine distinguished by notes of red fruits. With an alcohol content of 12%, the Principium represents a “sparkling” innovation and a stimulating challenge to bet on.