When I asked Carlo Ravasio his job, without hesitation he answered me: – Cynthia, I'm a bricklayer! – Startled, I looked a bit 'puzzled. La realtà, the real one, is that many people I meet have two lives (I understood).

It grows and changes, the same events that sometimes overwhelm us make us discover hidden potential that awaken our passions and transform our lives. The question is – qual is real life? – Creed, rather they are convinced, that is the one that makes your heart beat us, that keeps us alive, and that makes us wake up in the morning with the desire to do.

Charles Ravasio is an entrepreneur building grew in the lands of an ancient rural village, once used as breeding of goats: Cavril (caprile in bergamasco). Its work has led him to invest in the abandoned village of his childhood in Sotto il Monte Giovanni XXIII, was determined to bring it back to life.

This recovery has given birth to a farmhouse, a house with a terrace from which I have enjoyed, sitting on a bench, the beautiful view of Bergamo. But not only, he also revived the old cellar where lie the bottles of the wines produced on the farm adjoining Sant'Egidio.  Una storia familiare di origine contadina iniziata nel dopoguerra con l’acquisto della prima vigna: ‘Ronco Evening’.

Ronco Evening

Tre ettari di vigneti e uno di oliveto da cui produce olio extra vergine di oliva da cultivarOil mill, Casaliva, Leccino and Pendolino, and the wine that bears on the boards of its biological agriristoro. Ronco Evening, product with a cut of wine Merlot variable between the 60-70% and Cabernet Sauvignon for the remaining part, Tessére obtained from Merlot, Turano da uve Cabernet Sauvignon, and finally Marinele, da uve Yellow Muscat.

During dinner, where I met, Charles I expressed the desire to know how worthy of his land and its production using raw materials of small and medium farms in the area of ​​proven quality.

From an idea often arise projects, that if shared, together and allow you to do well. Questa determinazione ha fatto nascere l’associazione delle ‘Setting Terre’, a group of growers united by a desire to enhance and promote the production of wine from Bergamo, many not yet considered as such.

Commitment, passion, quality, value, growth, and study programs: these seven key points that unite producers who want to associate. Seven, symbol of perfection linked to the fulfillment of the lunar cycle, for the Egyptians a symbol of life.

The night I met him, I had the pleasure of tasting a dish typical of the peasant: the Bread soup with vegetables with poached egg (poached egg). A dish by some considered poor, for me a rich dish, tramandandolo from generation to generation because it allows us to keep alive the historical memory of our bell'Italia.

A tree without roots has not lifeblood, exactly how a country that does not keep her memory alive…

There are people whose history teaching should become a memory ... Exactly so, There are people I meet whose history, but especially whose experience, led to these successes in their own productions to recognize not only with awards, but to be disclosed as teaching to ensure that the knowledge gained over the years, be put to use for future generations. When I inform the meeting about who will give continuity to their work, almost felt at risk the loss of so much experience over the years.

What struck me especially in the knowledge of Gianfranco Comincioli, is the determination of man in wanting to do the best ... A life dedicated to the pursuit of quality and accuracy of the product. I felt listening to, fierce and proud, mindful of the teaching of father, mentioned often in our long chat on a Sunday afternoon some time ago.

Sitting at an old wooden table, Gianfranco told me of his research on the use of 'Erbamat, ancient white grape vine now endangered vinified and assembled to another native vine, Trebbiano Valtenesi.

Gianfranco Comincioli

He joined his family at eighteen, fell in love with this white wine hereinafter referred to as Perlì. A particular wine, long-lived and complex as he himself called it. He wanted to do a different white as the Lugana wine was already the star of this area. He followed in the footsteps of his father who, years before, about the 1960, made a white wine for himself and friends made from Trebbiano vines centenary of Valtenesi, a wine of great body with well- 14 degrees called "the milk of his grandfather”.

For twenty-five years followed evidence of winemaking, until you reach the 2007 Gianfranco when he wanted to change the setting. For four years now, it is experiencing in sparkling in the ancestral, the most natural method that uses only grape sugars.

You should know that by 1552, from fourteen generations,  Comincioli family lives and follows the activities related to the area of ​​Puegnago del Garda. Wine production began with the Groppello, native vine Valtenesi. After, from 1943, had continuity with the industriousness of John the Baptist Comincioli which has led the company in 1966, to achieve the recognition of Asti medaglia d’oro Douja d’Or. From 1978 the leadership has passed to his son Gianfranco, that, respect for tradition, has given impetus to research and experimentation.

But it does not end here, because the family business is tied Comincioli besides the screw, Also the olive. Their philosophy, quoting their own words,  is that oil makes the plant and the environment. The stages of production are concentrated in the total respect of the olive tree and its fruit, in order to enhance to the maximum the characters, aromas, and flavors.

Extra virgin olive Comincioli

Led by Gianfranco I could appreciate the results of his research and his studies. The realization of a technologically advanced mill, allowed to operate in the absence of contact with air, preventing oxidative phenomena that impact negatively on the quality and durability of the oil.

The olives are treated the Casaliva, native cultivar exclusive of the lands of Lake Garda, e la Leccino, cultivars present in the lands of the Garda. This is how the oils pitted obtained solely from the pulp of olives, a product of the land carried out with the utmost respect, components to ensure the health benefits that make the extra virgin olive oils essential to our feed, and for our health.