We are a family run winery and have been in the market for fifty years.
In fact the harvest and fermentation of our first grapes goes back to 1955. In 1979 we changed location: we moved from the historical vaults of Casa Ravagni in the old town centre of Isera to a modern building lying on the central hill of the town.
We invite you to join us in the warm and welcoming atmosphere of our cellar where you can taste all our wines at ease and have a little chitchat with Enrico, the founder of Spagnolli winery.
We carefully select our best grapes from classic varieties, whether red or white. We pay particular attention to sun exposure and to the ripening of different wine types. Our vineyards are situated solely in the Vallagarina valley at an altitude of 200 to 700 metres.
Together with the production of classic Trentino wines and after careful oenological research, aimed at new quality, taste and excellence: we succeeded excellently in obtaining our Trentino Rosso "Tebro", a blend of Cabernet and Merlot. It is produced in a limited number of bottles and particularly looked after in the vineyard as well as in the winery. Grapes from the Guyot cultivation system were adopted having a lower yield per hectare as stated in the d.o.c. regulations.
From the same line and therefore of notable quality and finesse, we also have Trentino Pinot Nero, Trentino Traminer Aromatico and Trentino Nosiola.
These wines are made from grapes picked from vineyard rows (Guyot) situated in the hills in the Sasso area (about 500 metres above sea level).
The latest "fruit" of our research is Trentino Marzemino "Don Giovanni".
Good wine starts from the vineyard. This is the reason why Azienda Vinicola Spagnolli has always aimed at researching a qualitative and quantitative balanced product. This is why considerable changes also have to be made in the planting of grape production. The traditional pergola has in part left room for the Guyot system. Selected clones with weak strength stock vine limit the production in a balanced way without having to resort to pruning when the fruit is forming. Together with the farmers, Spagnolli has created a new culture centred on reducing manure and on rational use of irrigation. The use of fungicides has been reduced to a minimum in agreement with the Provincial Letter of Intent. A continual rapport with vine-growers, characterised by controls and grape analysis guarantee respect for the environment and a higher salubrity to the product.
As in the origins of old tradition, attention to the vineyard is then transformed into continual control in the fermentation process.
White wines have requested the use of new tools and new working processes. Pneumatic presses, temperature control of fermentation and other technical devices are aiming at improving the quality of the product at the moment of transformation.
A particular note is dedicated to wood barrels that contribute to adding a unique aroma to the wine. The traditional half capacity barrels have been put together with smaller ones of 225 l. The so-called barrels or barriques improve some wines such as Tebro, Pinot Nero, Merlot and Cabernet.