In 2018, two brothers under thirty left Milan and London and returned to their family's hills. Pietro and Aldo Giambenini were not professional winemakers: Pietro came from design, Aldo from finance. But they had a vineyard, 15 hectares of morainic soils in Calmasino di Bardolino, a few kilometers from Lake Garda, and a clear idea of how to transform it into something authentic. From that choice, Tenuta La Cà was born: a certified organic winery that works by subtraction, with a philosophy that the Giambenini brothers summarize in one sentence: "To subtract to add is our creed."

The territory is one of the keys to everything. The morainic hills of Calmasino preserve a rare variety of soils, from clayey mixtures to morainic gravels to calcareous silts, all rich in minerals, all different from each other. Piccinin worked on parcelization as a reading tool: each plot is vinified separately, to enhance the differences instead of leveling them. The furthest vineyard is only 600 meters from the winery, and the grapes arrive at the press following the force of gravity, without the aid of mechanical pumps: a method still rare in the area, chosen not to stress the fruit and to let the raw material arrive intact where it needs to go. The agriculture is organic and certified, the rhythms follow the lunar phases, human intervention is as minimal as possible.

The result is a range of wines that tell the story of Bardolino in an unusual way: precise, mineral, with an elegance that is not a concession to easy taste but the result of a careful reading of a territory still capable of surprising.