Valdisole was born at the beginning of 2015 on the Roero hills - declared by UNESCO, together with the nearby and much more renowned Langhe, a World Heritage Site - in a small town called Corneliano d'Alba, in the province of Cuneo. The vineyards are almost all located in the areas of the Roero denomination and for the most part in Valdistefano, one of the additional geographical mentions recently attributed to the Roero wine-growing district based on the Langhe model. The philosophy of Valdisole can be summed up in a few words: a blend of passion for wine and great curiosity. The desire to discover and experiment leads Giuseppe and Kyriaki to undertake continuous studies and travels, always with international wine production (natural, ça va sans dire) as a backdrop. From each trip they bring home winemaking methods from other areas of the world and this is why these wines cannot be defined as "traditional". One principle remains unchanged: the only ingredient in the production of wines is, and remains, exclusively the grape. Valdisole follows totally natural practices in the vineyard without the use of synthetic chemical products: for example, elements such as propolis and seaweed are preferred to copper; while sulfur is of mineral origin (and not obtained from petroleum). Consequently, in the cellar, fermentations are spontaneous and no type of oenological forcing is used with very low doses of sulfur (around 25-30 mg/lt) if not absent.

Valdisole was born at the beginning of 2015 on the Roero hills - declared by UNESCO, together with the nearby and much more renowned Langhe, a World Heritage Site - in a small town called Corneliano d'Alba, in the province of Cuneo. The vineyards are almost all located in the areas of the Roero denomination and for the most part in Valdistefano, one of the additional geographical mentions recently attributed to the Roero wine-growing district based on the Langhe model. The philosophy of Valdisole can be summed up in a few words: a blend of passion for wine and great curiosity. The desire to discover and experiment leads Giuseppe and Kyriaki to undertake continuous studies and travels, always with international wine production (natural, ça va sans dire) as a backdrop. From each trip they bring home winemaking methods from other areas of the world and this is why these wines cannot be defined as "traditional". One principle remains unchanged: the only ingredient in the production of wines is, and remains, exclusively the grape. Valdisole follows totally natural practices in the vineyard without the use of synthetic chemical products: for example, elements such as propolis and seaweed are preferred to copper; while sulfur is of mineral origin (and not obtained from petroleum). Consequently, in the cellar, fermentations are spontaneous and no type of oenological forcing is used with very low doses of sulfur (around 25-30 mg/lt) if not absent.