In the words of our grandparents, “Na olta no se butaa ia gnente, figurarse se i torcolaa le graspe del Recioto,” which translates to the philosophy of not wasting anything, especially the precious pomace steeped in Recioto juice. During challenging times, it was considered a waste to press this pomace without first using it to enrich lighter wines. This process imbued the wine with the strength and dignity necessary to be recognised as superior, a method now known as Ripasso.

Our ancestors had another saying: “dopo aver tirà su el vin, tiraene su anca l’acua, tanto da no berla s-ceta!” This meant that after the wine was pumped over, they would also add water to avoid drinking it tasteless. This practice led to the creation of a drink called ‘graspìa’ or ‘vin piccolo,’ which was enjoyed cool in the summer with a splash of lemon juice. Thus, the first cocktails were born in the Valpolicella region, showcasing the ingenuity and resourcefulness of our forebears.