The grapes to produce the Gambellara Classico DOC Monopolio Cantina di Gambellara were destemmed followed by a brief maceration at around 10°C. After a gentle crush, the fermentation took place in temperature-controlled stainless steel tanks at temperatures of 14-16°C. The wine remained on its lees for three to four months. The Garganega grapes are grown on selected vineyards on the hills of the commune of Gambellara, a region known for winemaking since the Roman times. All vineyards are at least 20 years old and their volcanic soils are derived from basalts, providing an abundance of minerals that allow grapes to ripen fully and develop aromatic richness. The vineyard is planted between 100-350 metres on a north-south facing slope, as this provides the best combination of aspect, soil composition and solar radiation. The Cantina di Gambellara was founded in 1947 and has nearly 300 members who farm 600 hectares in this small denomination on the border between the provinces of Vicenza and Verona, only a few miles east of Soave. In 2015, this Cantina merged with the Cantina Colli Vicentini (from whom we buy the Ca’ di Alte wines) and Alberto Marchisio is now responsible for winemaking, with Matt Thomson as consultant. Alberto has selected the best grapes from the volcanic hills of the denomination’s natural amphitheatre to make his Gambellara Classico.