Before dedicating himself to wine, Angiolino Maule ran the front of house at a pizzeria while his wife worked the oven. Drawn to the vineyards, he saved enough to purchase a small parcel of land in Gambellara, nestled at the foothills of Soave.

Working with the region's native grapes—primarily Garganega with a touch of Trebbiano—Angiolino farms volcanic soils using rigorous biodynamic practices. He believes the same thoughtful, hands-off philosophy should continue in the cellar, allowing the vineyard to speak for itself. The result is a collection of wines that beautifully reflect their place of origin, and we simply can't get enough of them.