The Rebo grapes of the Vino Rosso Diana Trevisani are grown in the Galluzzo vineyard at an altitude of 380 meters with south, south-west exposure on white and arid soil, of glacial morainic origin with a high percentage of sand and silt and good natural drainage, due to the presence of both stones and sand and the slope of the vineyards. The harvest begins mid-October and is manual in a box with selection in the vineyard. The vinification is traditional in red with controlled temperature and 8/9 days of maceration with frequent pumping over and punching down. The Vino Rosso “Diana” Wine Trevisani ages in steel and then refines in glass.
The Trevisani Winery was founded in the 1960s by Peppino and Nini Trevisani, who chose unusual vines for the area and for the period such as the Riesling Rhine and the Cabernet Sauvignon, contravening the local tradition. From the 80s to the helm of the company the sons Gian Pietro and Mauro took over, who continued the activity started by the parents in respect of the teachings received. Trevisani is located in the town of Gavardo (BS), in Lombardy, on a hill overlooking Lake Garda, where every night, the “Boàren” arrives, a breeze coming from the North of Valle Sabbia, which blows over the lake. This wind, especially in summer, determines a remarkable thermal excursion that favours the cultivation of grapes rich in aromas and fixed acids. The property extends over 10 hectares distributed in the municipalities of Salò, Soprazocco and Puegnago del Garda, with vineyards located on soils mainly of moraine-glacial origin, with a high percentage of sand and silt, particularly suitable for the cultivation of vines destined for the production of quality wines. Particularly important are the operations carried out in the vineyard during the different vegetative phases of the plant, from the green pruning to the thinning, to the partial defoliation, while in harvest the attentions are directed to the rigorous collection of the best bunches. Among the cultivated varieties the autochthonous Groppello, Marzemino, Rebo for red wines, Erbamatt for white wines, have been flanked by cultivars not very common in the area such as cabernet sauvignon, merlot, chardonnay, sauvignon and riesling. The winery was built in 1991 and is equipped with the most vinification technologies, with the barrel cellar made with the utmost respect for tradition, with 5 hl wooden barrels used for long ageing without altering the characteristics of the grapes. Trevisani produces a range that includes whites, reds and even sparkling wine, the classic Talento Brut “Galuzzo” method, made with maturation on the lees for at least 15 months and bearing on the label the name of the hill on which the company stands.