About us
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
Identity signs
I tell my story through the names of wines. A story composed of people, places, sounds, friendships and love. It begins sixty years ago when the maternal grandmother, L’Emma, bought the first parcel of farmland. It was my father who worked hard planting and cultivating the vineyards. Today this is my passion and life’s work. It is a world that i have learned to understand and love more each year. The key to my passion is the knowledge I have gained, the presence of new lands and most importantly my dedication and enthusiasm for this work.
Creative soul
It’s a continuous development made of small steps that lead to great satisfaction. Always searching for appropriate grape varieties that will thrive on my lands and new wine-making techniques which has led us to make an important choice for our company, starting from 2011 a path aimed at complete transformation biological of our production.
Over the years, that drive has always been to learn “the art” of wine-making and the understanding there is always room to learn and perfect it. When innovation and enology are combined with creative vision, a skill that has given me the opportunity to create my wines and let their authenticity emerge.