Gianfranco Comincioli… the Erbamat, and its oils pitted
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.