Über uns
Serene is a certified organic winery since 2014.
It’s managed entirely with the expertise and forty years of experience by the Galber family.
" We never ask our land more than it can give "
where we are
The estate is located in Affi, on the eastern hills of Lake Garda. The surface is of 24 hectares, of which 13 by vineyard.
The historic vineyards are native Corvina Veronese, Rondinella and Molinara grapes. To these have been added prestigious international grape varieties of Pinot Noir, Pinot Blanc, Pinot Grigio and Syrah.
production and method
The production, every year, is limited and all the bottles are numbered. For our sparkling we use:
Classic Method
Ancestral Method
Charmat Method
our goals
Production of a refined and original organic wine, with exaltation of the particular, of typical non-flattened aromas, partly forgotten, suitable for a demanding, refined and curious public. Curious to discover sensations of tradition and the typicality of a territory that makes you fall in love, which combined with the skill of the farmer and winemaker, can be found in the excellence of Serene wines.
Maximum research of the expression of what the potential of the grape can give.
To transmit in Italy and in the world, to the people who taste Serene wine, wherever they are, all those emotions that only the wine born from such a refined path can give. Ultimately the essence of the Serene philosophy.
AGRONOMIC TECHNIQUES
Environmental impact
Minimizing the environmental impact that the cultivation of grapes and its winemaking requires:
WE NEVER ASK OUR LAND MORE THAN WHAT IT CAN GIVE.
Absence of any type of fertilizers: every 7/8 years we use horse manure of our production.
Absence of interventions against harmful insects: damage is always minimal, any damaged grapes are cut and left on the ground.
Defoliation
This technique allows to remove all interventions against pathogens such as Moth and Botrytis. It favors the ideal ripening of the grapes. The vines are defoliated in August with the exception of Corvina and Corvinone for which, suffering from sunburn, it is postponed to mid-September.
Drying on the plant
It is used for important red wines such as Saghé and L’Emma. The cut is made about a week before ripening and the grapes are left to dry for 30/40 days depending on the vintage.
Support the concentration of sugars and grape extracts, which are essential for long-lived and structured wines.
Use of the sulfur press
The technique of using ventilated sulfur, now abandoned, allows to preserve the grape in a superfine way during the final phase of ripening.
Grape hand-picked
The grape harvest is completely by hand in small 10 kg baskets.
The result in the cellar is excellent.
VINIFICATION TECHNIQUES
Fermentation in the absence of sulfur dioxide and carbon for sparkling base wines and still whites
With this technique, the discoloration occurs naturally by oxidation.
It needs perfectly healthy grapes, to avoid the triggering of anomalous fermentations.
It allows to have in bottled wines, doses of sulfur much below the
allowed and no interference on the final quality in the bottle.
Using only indigenous yeasts
The fermentation of all the wines takes place only with indigenous yeasts that enhance the typicality of the single grape varieties.
Vinification of the must
Only the must is vinified, always excluding the second pressing and pressing.
Awards
Identitätszeichen
Durch die Namen der Weine erzähle ich meine Geschichte, die von Leute, Ortschaften und Worte der Muttersprache gemacht ist. Diese Geschichte fängt vor sechzig Jahre an, als meine Grossmutter, die “Emma”, den ersten Stock vom Land einkaufte. Dann pflanzte mein Vater die ersten Weinberge. So begann mein Beruf und meine Leidenschaft auch. Ich habe das Land kennengelernt und Jahr pro Jahr geliebt. Mit der Zeit habe ich meine Erfahrung durch Wissen und Begeisterung entwickelt.
Kreativer Geist
Eine stetige Fortentwicklung, in kleinen Schritten, mit großen Erfolgen: von der Auswahl der Rebstöcke, die sich am besten eignen und fähig sein würden, ihr Potential zum Ausdruck zu bringen, über das Experimentieren bis zur Ausfeilung der Weinerzeugung Techniken. Der Wunsch danach, die “Kunst” der Herstellung von Biowein zu erlernen, war stets die treibende Kraft gewesen, im Bewusstsein dessen, da.u immer Platz für weitere Forschung und mögliche Verbesserungen bleibt. Der innovative Sprung ist das Ergebnis einer önologischen Kultur und einer persönlichen Anschauungsweise, die es mir ermöglicht haben, meine Weine herzustellen und ihre Ursprünglich haben, meine Weine herzustellen und ihre Ursprünglichkeit hervortreten zu lassen.