The winery is located in the municipality of Montecchia di Crosara (province of Verona) in the Italian region of Veneto. It was founded in 2002 by the married couple Marina Ferraretto and Sandro Tasoniero. The name (meaning "son of Bruno") symbolises the connection with the family and the local culture and tradition. The building, with pink Veronese marble floors, is built in the typical style of a farmhouse. It is arranged on three levels with a reception room with vaulted ceilings and a kitchen with fireplace in the basement as well as an underground barrel cellar with wine tasting room.
The vineyards cover 23 hectares of vines on volcanic soils and sedimentary rock soils of marine origin. They are nestled in the Soave area and the Lessini Mountains at an altitude of 150 to 600 metres above sea level. The highest and best sites include Monte San Piero and Cansignorio. The autochthonous white wine varieties Garganega and Durella are favoured, but the international varieties Sauvignon Blanc, Chardonnay, Pinot Bianco (Pinot Blanc) and Pinot Grigio (Pinot Gris), as well as Pinot Nero (Pinot Noir) and Cabernet Sauvignon are also cultivated. The vineyards are cultivated according to integrated, environmentally friendly and sustainable criteria, taking biodiversity (biological diversity) into account. This includes organic fertilisation and the complete avoidance of chemical products for plant protection.
Thanks to a late, selective grape harvest by hand, only physiologically ripe and healthy grapes are processed. The grapes are transported to the cellar in small crates. The aim is to produce characterful, long-lasting wines with a pronounced minerality. Vinification is carried out according to non-invasive principles with as little intervention as possible (as much as necessary, as little as possible). After chilled maceration on the skins with nitrogen saturation, the grapes are gently pressed. Fermentation takes place at a low temperature in stainless steel tanks, followed by long storage on the fine lees with weekly bâtonnage during the first few months. This also applies to the sparkling base wines. Depending on the type of wine, ageing takes place mainly in old tonneau barrels and partly in used French barrique barrels. The sparkling wines are produced according to the Metodo classico and are aged on the lees for at least 36 to 100 months.
The product range includes the DOC/DOCG wines Lessini Durello, Soave, Soave Colli Scaligeri, Soave Superiore and Recioto di Soave, as well as IGT Veneto wines. The company's premium wines include DOC Lessini Durello Riserva (90% Durella and 10% Pinot Bianco, 60 months on the lees, 6 months in the bottle, dosage zéro) and DOCG Monte San Piero Soave Superiore (single-varietal from Garganega, 18 months on the lees, up to 7 months in the bottle). Around 120,000 bottles of wine are produced every year. Of these, 40% are exported to northern European countries as well as the USA, Canada, Australia and Japan.
