Albino Armani

Four hundred years of spending time amidst the grapevines and experiencing passion for wine. Indeed, in the Adige River Valley the history of my family and that of winemaking have been united for a long time. It all started way back on December 7th, 1607, when Domenico Armani signed notarized papers (which are still in the historical archives of Trent) documenting the fact that his father Simone bequeathed the land to him, lands covered with "trees and grapevines". It's a collective history, and from that moment onwards it has adopted the name of a family.

Four centuries that have become tradition, a tradition that day after day teaches me method, respect and tenacity. This tradition stimulates me to grow and to keep growing, with the firm belief that my job is the most beautiful one in the world, I mean: to stick your hands into the soil and make it turn into wine, definitely, this is the most wonderful profession that fate has in store for me.

There is a thought that inspires me, both simple and powerful at the same time: I want to respect the land and the area where I grew up. A place where, ever since I was a little boy, together with my father, I raced around between the wine barrels and amidst the grapevines. It's here in this countryside that I have learned the meaning of "la vita" (life) and of "la vite" (grapevines). Later on, I also learned to love and respect other places and other lands, places I discovered later, like Valpolicella, in the Region of Veneto, and Marca Trevigiana, in Friuli. And gradually these places have also become part of me.

I am convinced that winegrowing is something precious, and something to be protected by making precise and well-pondered decisions. And the nucleus of successful winegrowing always has to be a human being, with his or her exceptional effort to make grapes grow and turn them into wine. A human being that knows and preserves tradition, but using constant circumspection, and sporting the challenge of innovation --- because tradition alone is not enough. I have learned that, out on the fields and in the wine cellar, you do what you have to do: in a natural way and without taking shortcuts. And the results are my wines.

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