GALUZZO is the name of the hill where, on a little knoll facing Lake Garda, the Trevisani's Farm is located; it in this beautiful environment that Gian Pietro and Mauro Trevisani make typical wines of the West Coast of Lake Garda.
The Winery was founded back in the early 60s by their parents Peppino and Diana, who could be considered as pioneers since they chose unusual vines for the area and for the time contest such as Riesling Renano and Cabernet Sauvignon, braking the rule of planting just the traditional vines such as, for example, the Schiava. Since the '80s the brothers Gian Pietro and Mauro take care directly of the Winery strictly following the philosophy that their parents started out.
Upon their knoll the wind blows all over the year from the Lake to the vineyards and for this reason the Trevisani's picked, as their official image, the golden symbol of EOLO, ancient god of the wind. Moreover they also decided to call their only and excellent white wine Balì which is the name of a wind.
On top of the hill, every night, a wind named "Boaren" that blows on the Lake from North to South, reaches the vineyards. This wind, especially in Summer, allows the temperature to go down considerably and creates a particular microclimate that facilitates the production of aromatic substances in the wines, creating unique flavors.
(In 1994, inside the property, they opened up a farm restaurant where it is possible to enjoy typical dishes of the area paired with the Trevisani's wines)
The whole property is 10 hectares wide and divided among 3 different municipalities: Salò , Soprazocco and Puegnago del Garda. The altitude is 350 meters above sea level.
The soil is glacial morainic, with a high percentage of sand and mud and, therefore, not very fruitful but particularly fit for the grape growing. It definitely leads to a high quality wine production.
In the vineyards the average density of the trees goes from 4500 to 7000 vines per hectare and the training system is the simple "Guyot" with 7 to 9 gems per tree.
As regards the different varieties there is a good mix between indigenous and international grapes. For the reds: Groppello, Marzemino and Rebo are well- matched with international grapes such as Cabernet Sauvignon and Merlot which, by the way, have the peculiarity to have a strong and thick skin which is pretty resistant to the weather conditions and also lead to very good results with late harvesting (up to October 15 - 20).
As far as the whites are concerned there is a little cultivation of the indigenous grape Erbamatt and a higher presence of Chardonnay and Sauvignon which are used in the production of the leading Trevisani's white wine named Balì.
The Trevisani brothers put a big focus in the work they do in the vineyard during the year, from the pruning to the thinning they do believe that this is the base that allows the creation of choice wines. As far as the harvest is concerned the crucial aspect is in the scrupulous selection of the best bunches.
As far as the red wines are concerned the maceration of the skins lest for at least 40 days and is followed by 2 years refining.
The vinification is made separately for each vineyard.
Each wine undergoes a particular treatment which allows itself to express its main uniqueness and characteristics.
The use of oak for the aging is done with careful in order to do not change the real character of the wine which must always be recognizable and not covered by wood tannins. There is a lot of careful also in the use of the stainless steel as well as in the bottle refining.
The Winery was built in 1991 and is equipped with modern technologies of vinification; underground the aging room, filled with oak barrels, was built following the tradition: the floor as well as the arches are filled with red bricks.
The aging room hosts 250 lt. (barriques) and 500 lt. (tonneau) French oak barrels.