Corte Bravi
The history of the Corte Bravi winery begins in 1990 with the purchase of some land in a valley near Gargagnago, in the area of Valpolicella Classica. The hilly territory north of Verona has always been suited for viticulture thanks to a mild climate, protected to the north by the Lessini Mountains and open to the west to the influences of the gentle breezes from the nearby Lake Garda. In this land, the vine has dwelled since the time of the ancient Romans and still today represents the greatest wealth of the territory. The beautiful hilly exposures, the suitable soils, and the presence of ancient indigenous red grape varieties, which have adapted perfectly to the local pedoclimatic conditions, allow the production of a range of high-quality wines that are representative of ancient traditions.
The Corte Bravi estate was officially established in 2011. From the very beginning, a viticulture respectful of the environment was chosen, with the intent to create wines that are not only good but also healthy and genuine. Today, the winery is certified organic and only sulfur, copper and biodynamic preparations, without resorting to chemical substances. An approach that also maintains the vitality of the soils and promotes the development of biodiversity in the vineyard. Since 2019, Corte Bravi has also been part of the Vinnatur association, which follows a very strict protocol to try to produce wines in the most natural way possible. Sustainability concerns all aspects of the company, which since 2020 meets its energy needs solely with renewable energy
The estate pays particular attention to vineyard management, which is cultivated according to the ancient method of pergola veronese with long shoots and scattered clusters. To limit production, some shoots are removed in spring, and in summer, excess shoots are trimmed and the plants are defoliated to expose the clusters to air and sunlight, thus promoting ripening. Harvesting is done manually with several passes in the vineyard, so as to collect only the ripest and healthiest clusters each time. Winemaking occurs with minimal intervention, with spontaneous fermentations with indigenous yeasts and without the addition of sulfur, which is used only at the time of bottling to protect the wine during the aging period.
The history of the Corte Bravi winery begins in 1990 with the purchase of some land in a valley near Gargagnago, in the area of Valpolicella Classica. The hilly territory north of Verona has always been suited for viticulture thanks to a mild climate, protected to the north by the Lessini Mountains and open to the west to the influences of the gentle breezes from the nearby Lake Garda. In this land, the vine has dwelled since the time of the ancient Romans and still today represents the greatest wealth of the territory. The beautiful hilly exposures, the suitable soils, and the presence of ancient indigenous red grape varieties, which have adapted perfectly to the local pedoclimatic conditions, allow the production of a range of high-quality wines that are representative of ancient traditions.
The Corte Bravi estate was officially established in 2011. From the very beginning, a viticulture respectful of the environment was chosen, with the intent to create wines that are not only good but also healthy and genuine. Today, the winery is certified organic and only sulfur, copper and biodynamic preparations, without resorting to chemical substances. An approach that also maintains the vitality of the soils and promotes the development of biodiversity in the vineyard. Since 2019, Corte Bravi has also been part of the Vinnatur association, which follows a very strict protocol to try to produce wines in the most natural way possible. Sustainability concerns all aspects of the company, which since 2020 meets its energy needs solely with renewable energy
The estate pays particular attention to vineyard management, which is cultivated according to the ancient method of pergola veronese with long shoots and scattered clusters. To limit production, some shoots are removed in spring, and in summer, excess shoots are trimmed and the plants are defoliated to expose the clusters to air and sunlight, thus promoting ripening. Harvesting is done manually with several passes in the vineyard, so as to collect only the ripest and healthiest clusters each time. Winemaking occurs with minimal intervention, with spontaneous fermentations with indigenous yeasts and without the addition of sulfur, which is used only at the time of bottling to protect the wine during the aging period.
