Menti Giovanni family winery was settled by Menti Giovanni at the end of XIX century in Gambellara. Giovanni started to work volcanic soil and cultivate garganega grape, fruits, legumes and vegetables destined for his own family needs.
After Second World War, his son Antonio started to take care of management, improving the quality production of grapes, and started making dry and even sweet wines.
In 1964, his son Giovanni also called Gianni, who started bottling Gambellara, Recioto di Gambellara e Vin Santo di Gambellara, around 70’s, officially substituted Antonio.
Since 2002, Gianni has been working together with his son Stefano , who has been immediately interested in biodynamic agriculture.
In 2004 the company started organic conversion of all vineyards (even without certification) and started building part of now days sales structure for national distribution.
In 2010, the company started to work in line with biodynamics which gave great quality results to all steps of production process, and during the following year the company started the organic certification process.
In 2012, after ten years of membership in “Gambellara wine producer association”, Stefano decided to leave and do not produce d.o.c. wines more.
In the same year, exports in Japan and United States started.
Currently, the world demand has been increasing continuously and it is possible to reach Menti Giovanni‘s products in below countries:
Alberta, Australia, Austria, Belgium, California, Colorado, Czech Republic, Denmark, Estonia, Finland, Florida, France, Germany, Hong Kong, Iceland, Illinois, Ireland, Japan, Massachusetts, (the)Netherlands, New York, New Jersey, Ontario, Oregon, Pennsylvania, Poland, Quebec, Slovakia, Spain, Sweden, Switzerland and Texas.
With the help of biodynamic agriculture in the vineyard, spontaneous fermentation and natural stabilization, we produce and bottle the following wines:
Sparkling wine, Dosage Zero, made by Durella grape.
Roncaie sui Lieviti 2018
Fizzy natural wine from garganega grape. First and second fermentation with natural yeasts.
Sweet wine from dried Garganega grape, fermented and aged in oak barrels.