Roccolo di Monticelli is a small business, born from the desire to recover an old family vineyard, on the limestone hills between Verona and Soave, inside a small clos. Here old vines, dating back to the 1960s, stand alongside a small area of ​​centuries-old olive trees. Our admiration for our territory leads us to work with full respect for the soil and biodiversity to obtain genuine wines that are completely tied to the territory. The choice to use working methods that involve the least possible number of invasive interventions, the absence of chemical additives and manipulations, allow us to obtain very personal wines, which express all the best that our territory has to offer. In our vineyard we only use copper and sulfur, in minimal doses, to which we add nettle and horsetail herbal teas for better protection and greater reinforcement. We do not use herbicides, we do not irrigate or fertilize. In the cellar, we let the wine ferment spontaneously and we do not add sulphites in any phase of the winemaking, we do not carry out filtration or clarification. Our wine can tell a story, different every year, of what the season was, of the sun and the rain and of the people who worked on it.

Roccolo di Monticelli is a small business, born from the desire to recover an old family vineyard, on the limestone hills between Verona and Soave, inside a small clos. Here old vines, dating back to the 1960s, stand alongside a small area of ​​centuries-old olive trees. Our admiration for our territory leads us to work with full respect for the soil and biodiversity to obtain genuine wines that are completely tied to the territory. The choice to use working methods that involve the least possible number of invasive interventions, the absence of chemical additives and manipulations, allow us to obtain very personal wines, which express all the best that our territory has to offer. In our vineyard we only use copper and sulfur, in minimal doses, to which we add nettle and horsetail herbal teas for better protection and greater reinforcement. We do not use herbicides, we do not irrigate or fertilize. In the cellar, we let the wine ferment spontaneously and we do not add sulphites in any phase of the winemaking, we do not carry out filtration or clarification. Our wine can tell a story, different every year, of what the season was, of the sun and the rain and of the people who worked on it.