Cantina Sandro De Bruno

The winery is located at 600 meters above sea level, on the volcanic soils of Monte Calvarina, in the area of Lessini Durello and Soave DOC. It has been producing wine with passion for three generations, with a perspective of synergy and harmony with nature, aiming to interpret and enhance the indigenous grape varieties of this area, creating a product that preserves the tradition and identity of our territory. 

Azienda Agricola Sandro de Bruno, run by Sandro Tasoniero and his wife Marina Ferraretto, was founded in 2002 with the goal of producing wines that best represent the vocation of the territory in which they originate.

immersed in the Soave and Lessini Mountains area

Between the municipalities of Montecchia di Crosara and Terrossa di Roncà, volcanic and particularly suitable lands offer a spectacular view. Passion, dedication, and respect for nature are the fundamental levers that guide the work and business and production processes. Azienda Sandro De Bruno aims to present a personal and straightforward idea of wine, drawing from the territory all the peculiarities that the vine can offer. In the cellar, as in the vineyard, maximum care and attention to product quality are guaranteed, resulting in long-lasting wines that continuously improve and are capable of evoking emotions over time. 

Sustainability, Ecology, and Protection of the natural environment

The aim is to create a wine that can preserve tradition and best express the identity of the territory. The company strongly believes in the respect for nature, time, and tradition. The task is to preserve and enhance the territory and leave a memory that continues to evoke emotions. We work applying the principles of Integrated and Sustainable Agriculture in all processes that allow us to obtain our wine, from the vineyard to the cellar. This involves the use of ecologically sustainable agricultural techniques that are compatible with the protection of the natural environment to preserve the environmental resource. Therefore, interventions are minimized as much as necessary, aimed solely at necessity and finalized to seek a stable natural balance without interference with nature. Fertilizations are only organic and certified, with no chemical synthetic products, as is the removal of weeds in the vineyard, which is done without the use of synthetic herbicides. Experience has taught that, by doing so, not only do we not hinder the natural biorhythms of plants and living beings, but over time we achieve better results in terms of quality and health for the consumer, as well as being socially and ethically justified, integrating the welfare of people with that of the land. What underpins this working method is the desire to follow the natural evolution of elements to allow animal and plant species to complete their natural processes, which find balance thanks to millennia of work.

Fundamental elements

The fundamental elements that support the work are commitment, constant research, and innovation, as well as respect and care for the times, rhythms, and evolutionary processes. Tradition and technology meet and synergistically participate in the transformation of grapes into wine. Through the use of innovative machinery and the application of non-invasive physical technology, the grapes are pressed gently and delicately, without breaking the berries, thus recalling traditional foot-stomping. The use of this technology also allows for controlling and maintaining a very low constant temperature during the processing of grapes, and by using non-invasive products, such as nitrogen, it is possible to limit the use of preservatives to very low doses.

We strongly believed in and wanted to invest in these innovative technologies to obtain wines that are as true to tradition as possible: genuine, healthy, and, consequently, of quality.