Davide Vignato
One of our most “off-the-beaten-track” discoveries of the past few years is the azienda of young Davide Vignato, hailing from the small village of Gambellara in the Veneto, east of Verona in the province of Vicenza. Gambellara has the distinction of being the lesser-known neighbor of nearby Soave. The grape, Garganega, is the same, known for producing one of Italy's greatest white wines. The terroir, while also volcanic, is different and very distinct. Compact horizontal bands of dark basalt are just below the surface, and contribute to impressions of high tension and stoniness. These are brighter and zingier wines than the more rounded and honeyed expression of Garganega in Soave.
The family history behind Davide’s wines began when his grandfather, Rinaldo, purchased a small plot of land in the hills of Gambellara and planted vines. Davide’s father, Gian Domenico, was the first in the family to make wine from those grapes, and as of 1997, Davide introduced organic and later biodynamic farming to the vineyards with the goal of producing deeply mineral wines that would legitimately reflect Gambellara’s unique soils.
The Vignato estate is tiny, only a few hectares, all hand-worked by the Vignato family, including a large percentage of labor-intensive, traditionally-trained pergola vines. The grapes are harvested by hand, fermentation is spontaneous, and the wines are aged on fine lees. These wines represent not only authentic and compelling terroir expression, but also great values.

The family history behind Davide’s wines began when his grandfather, Rinaldo, purchased a small plot of land in the hills of Gambellara and planted vines. Davide’s father, Gian Domenico, was the first in the family to make wine from those grapes, and as of 1997, Davide introduced organic and later biodynamic farming to the vineyards with the goal of producing deeply mineral wines that would legitimately reflect Gambellara’s unique soils.
The Vignato estate is tiny, only a few hectares, all hand-worked by the Vignato family, including a large percentage of labor-intensive, traditionally-trained pergola vines. The grapes are harvested by hand, fermentation is spontaneous, and the wines are aged on fine lees. These wines represent not only authentic and compelling terroir expression, but also great values.
Technical Information
Wine | Blend | Vine Age | Soil Type | Vineyard Area* |
---|---|---|---|---|
Gambellara Classico “El Gian” |
Garganega | 25 years average | Volcanic, basalt soil | 6 ha total |
Gambellara Classico “Col Moenia” |
Garganega | 40 years average | Volcanic, basalt soil | 6 ha total |
Spumante Metodo Classico “Cuvee dei Vignato” |
90% Durella, 10% Chardonnay | Durella: 20 years average Chardonnay: 15 years average | Durella: Volcanic, basalt soil Chardonnay: Alluvial, Volcanic, basalt soil |
6 ha total |
Veneto Frizzante “Primo Incontro” |
Garganega | 25 years average | Volcanic, basalt soil | 6 ha total |
IGT Veneto Garganega “Sera” |
Garganega | 50 years average | Volcanic, basalt soil | 6 ha total |
* "ha" = hectares; one hectare equals roughly two and a half acres |
VITICULTURE / VINIFICATION
Gambellara Classico “El Gian”:
• Hand harvested
• Fermented in stainless steel tank
• Ages on fine lees in stainless steel tank for 5 months until bottling
Gambellara Classico “Col Moenia”:
• Hand harvested
• Fermented in stainless steel tank
• Ages on fine lees in stainless steel tank for 7 months until bottling
• Sourced from the domaine’s highest elevation vineyards
Spumante Metodo Classico “Cuvee dei Vignato”:
• Hand harvested
• Grapes are fermented separately in stainless steel tank
• Ages on fine lees in stainless steel tank for 5 months until bottling for second fermentation
• Ages in bottle for 50 months before disgorgement
• 2010 vintage disgorged October 27, 2015
Veneto Frizzante “Primo Incontro”
• Hand harvested
• First of two harvests occur in mid-September, grapes are pressed and fermented in stainless steel tank
• Second of two harvests occur in late-September, grape bunches are hung to dry (“Picai” technique) until February
• Dried grapes are then pressed and the juice is added to the wine from the first harvest
• Wine is then bottled and a second fermentation occurs in bottle, creating a frizzante wine
• Wine is not disgorged (sui lieviti)
• Hand harvested
• Fermented in stainless steel tank
• Ages on fine lees in stainless steel tank for 5 months until bottling
Gambellara Classico “Col Moenia”:
• Hand harvested
• Fermented in stainless steel tank
• Ages on fine lees in stainless steel tank for 7 months until bottling
• Sourced from the domaine’s highest elevation vineyards
Spumante Metodo Classico “Cuvee dei Vignato”:
• Hand harvested
• Grapes are fermented separately in stainless steel tank
• Ages on fine lees in stainless steel tank for 5 months until bottling for second fermentation
• Ages in bottle for 50 months before disgorgement
• 2010 vintage disgorged October 27, 2015
Veneto Frizzante “Primo Incontro”
• Hand harvested
• First of two harvests occur in mid-September, grapes are pressed and fermented in stainless steel tank
• Second of two harvests occur in late-September, grape bunches are hung to dry (“Picai” technique) until February
• Dried grapes are then pressed and the juice is added to the wine from the first harvest
• Wine is then bottled and a second fermentation occurs in bottle, creating a frizzante wine
• Wine is not disgorged (sui lieviti)
General Information
- Country
- Italy
- Region
- Veneto
- Appellation(s)
- Gambellara, Veneto Bianco
- Producer
- Davide Vignato
- Founded
- 1930
- Annual Production
- 1,250 cases
- Website
- http://www.davidevignato.it