Marcel Zanolari
The Marcel Zanolari estate is located in Bianzone, in Valtellina. It is a reality that was born in the early 1980s, when Giuliano Zanolari began cultivating some small plots without using any synthetic products. Despite some difficult vintages, the pioneering experimentation continued for about fifteen years with the cultivation of Nebbiolo, Pinot Nero, and Cabernet Sauvignon. In 2001, the Fattoria San Siro was born, a four-hectare estate run by Marcel, Giuliano's son, according to the principles of organic farming. The area has since expanded to the current seven hectares, cultivated with Nebbiolo, Pinot Nero, Cabernet Sauvignon, Pinot Bianco, and Riesling.
The philosophy of Marcel Zanolari can be summarized in three key words: head, hands, feet. Ideas start from the head, the hand realizes them, and the feet lead them towards the final goal. Today, the cultivated hectares have reached ten and since 2015 they are certified in biodynamics. The choice was driven by the desire to respect nature and its biological cycles, seeking to bring grapes to maturity that can express the authenticity of the production area. For this reason, the grape varieties most suitable for the soils and climate have been chosen, so that each variety can fully express its potential. The vines are cared for and pruned with extreme attention, to encourage spontaneous growth and avoid damaging the plant's lymphatic flows with deep cuts. All interventions in the vineyard are carried out according to the lunar calendar.
For treatments against vine diseases, preparations based on clays, essential oils, herbal teas, small percentages of sulfur, and sometimes copper are used. Since 2017, homeopathic treatments have been introduced to promote the plant's natural reaction and make it more resilient. Harmful insects are fought with natural antagonists and by promoting natural biodiversity, which creates a proper balance in the ecosystem. This approach allows for maintaining vital soil, rich in microorganisms. To increase its fertility, green manuring with cereals, legumes, and crucifers is practiced. All these attentions in the vineyard then allow for very simple vinifications and the production of wines with an artisanal character, straightforward and pure.
The Marcel Zanolari estate is located in Bianzone, in Valtellina. It is a reality that was born in the early 1980s, when Giuliano Zanolari began cultivating some small plots without using any synthetic products. Despite some difficult vintages, the pioneering experimentation continued for about fifteen years with the cultivation of Nebbiolo, Pinot Nero, and Cabernet Sauvignon. In 2001, the Fattoria San Siro was born, a four-hectare estate run by Marcel, Giuliano's son, according to the principles of organic farming. The area has since expanded to the current seven hectares, cultivated with Nebbiolo, Pinot Nero, Cabernet Sauvignon, Pinot Bianco, and Riesling.
The philosophy of Marcel Zanolari can be summarized in three key words: head, hands, feet. Ideas start from the head, the hand realizes them, and the feet lead them towards the final goal. Today, the cultivated hectares have reached ten and since 2015 they are certified in biodynamics. The choice was driven by the desire to respect nature and its biological cycles, seeking to bring grapes to maturity that can express the authenticity of the production area. For this reason, the grape varieties most suitable for the soils and climate have been chosen, so that each variety can fully express its potential. The vines are cared for and pruned with extreme attention, to encourage spontaneous growth and avoid damaging the plant's lymphatic flows with deep cuts. All interventions in the vineyard are carried out according to the lunar calendar.
For treatments against vine diseases, preparations based on clays, essential oils, herbal teas, small percentages of sulfur, and sometimes copper are used. Since 2017, homeopathic treatments have been introduced to promote the plant's natural reaction and make it more resilient. Harmful insects are fought with natural antagonists and by promoting natural biodiversity, which creates a proper balance in the ecosystem. This approach allows for maintaining vital soil, rich in microorganisms. To increase its fertility, green manuring with cereals, legumes, and crucifers is practiced. All these attentions in the vineyard then allow for very simple vinifications and the production of wines with an artisanal character, straightforward and pure.
