We are in Monselice, where the Euganean Hills form the backdrop to the Castello di Lispida farm: built in an isolated and suggestive position on the ruins of a monastery dating back to the 12th century, it was renovated in the mid-1800s, passing into the hands of the Corinaldi counts until it is today managed by Alessandro Sgaravatti, a student of Gravner. In the old vineyards, recovered on ancient hill terraces, the soil is not worked, nor are chemical herbicides or fertilizers used. In the new vineyards, with appropriate pruning, we try to preserve the balance of the vine as much as possible, leaving a reduced load of buds. We also prefer the planting of vines that have long been acclimatized to those latitudes and we take care of the landscape, using acacia or chestnut poles as supports. The current vineyard area is 8.5 hectares. The current cellar extends for about 2000 square meters, making it one of the most impressive in Veneto. In the cellar, the rhythms and winemaking practices of the past are followed: the grapes ferment in open wooden vats or in buried terracotta amphorae, without the addition of selected yeasts and without any temperature control, with a long maceration on the skins. There is no longer a distinction between white and red grapes: both wines acquire substance and longevity thanks to the prolonged maceration. Afterwards, in the winemaking process, there is no need to intervene except to carry out some racking. After at least three years of aging in large barrels for the white and four years for the red, bottling is done without filtration, following the phases of the moon. In addition to the barrels, amphorae of different capacities and origins (Spanish and Georgian) are used in the cellar.

We are in Monselice, where the Euganean Hills form the backdrop to the Castello di Lispida farm: built in an isolated and suggestive position on the ruins of a monastery dating back to the 12th century, it was renovated in the mid-1800s, passing into the hands of the Corinaldi counts until it is today managed by Alessandro Sgaravatti, a student of Gravner. In the old vineyards, recovered on ancient hill terraces, the soil is not worked, nor are chemical herbicides or fertilizers used. In the new vineyards, with appropriate pruning, we try to preserve the balance of the vine as much as possible, leaving a reduced load of buds. We also prefer the planting of vines that have long been acclimatized to those latitudes and we take care of the landscape, using acacia or chestnut poles as supports. The current vineyard area is 8.5 hectares. The current cellar extends for about 2000 square meters, making it one of the most impressive in Veneto. In the cellar, the rhythms and winemaking practices of the past are followed: the grapes ferment in open wooden vats or in buried terracotta amphorae, without the addition of selected yeasts and without any temperature control, with a long maceration on the skins. There is no longer a distinction between white and red grapes: both wines acquire substance and longevity thanks to the prolonged maceration. Afterwards, in the winemaking process, there is no need to intervene except to carry out some racking. After at least three years of aging in large barrels for the white and four years for the red, bottling is done without filtration, following the phases of the moon. In addition to the barrels, amphorae of different capacities and origins (Spanish and Georgian) are used in the cellar.