The beginnings1900 - 1950
A century of history confirms the Farina family’s commitment to the land, the vineyard and the art of making wine. Documents from the early 1900s tell of their past as sharecroppers within one of Valpolicella Classica's most historic farmhouses.
More than a hundred years of history solidify the Farina family's commitment to the land, the vineyard, and the art of making wine. Documents from the early 1900s tell of their past as sharecroppers within one of Valpolicella Classica's most historic farmhouses. The property was a full-working farm with vines and cereal crops for bread, polenta, olive, and cherry trees. The barn and hayloft were used to raise livestock. Wheat alternated with rows of white and red grape vines. The harvested grapes were pressed and fermented in vats, and the resulting wine went directly into barrels for aging. The wines produced then were the Gabana white wine, the Camerlà white wine, in dry and sweet versions, and the Valpolicella Recioto Amarone. The historic farm property, still in use today, exudes history, tradition, and the passion that has shaped the Farina family's winemaking identity over the years.
The modern era1950 - 2000
As the post-war industrial revolution began, Valpolicella producers seized the agricultural trend of specialization, and the native grape vines became the prized cultivation. The Farina family in the 1960s became owners of the farmhouse and began to sell their wine.
In the modern age, Valpolicella sees an agricultural world tending towards specialization and the vineyard becomes the protagonist. In the 60s, the Farinas became owners of the farmhouse and the wine was entirely destined for sale. The cultivation of the vineyard focuses on the production of red wines, with the harvest at the beginning of October, the grapes are dried in the barns of the villa on the traditional arele, the vinification takes place in cement and the aging in large Slavonian oak barrels. We intervene on the planting system in the vineyard to achieve a lower yield and guarantee higher quality of the grapes, we elevate some vines located in particularly suitable positions, so as to create the first crus and we intensify collaborations with some winemakers in the area to buy selected and representative grapes of the territory. The company also begins to structure itself technologically and the cousins Remo, Sandro and Piero Farina give life to the first international trade of the family wines, in nearby Switzerland and Germany and overseas in Canada and the United States. The production range widens, making Soave Classico and Bianco di Custoza vinified in the best hilly areas, and is completed with Valpolicella Ripasso, the first IGTs and Amarone Riserva.
The Farina revolution2000 - today
The entry of the fourth generation, represented today by Claudio and Elena, began in the 2000s, and marked a revolutionary era of expansion and modernization in Farina. The administrative and production facilities were expanded, including new areas for bottling and wine cellaring. With a focus on sustainability, new winemaking equipment continues to be introduced. The hospitality areas expanded to include a wine boutique, tasting rooms in modern and traditional settings.
L’avvento della IV° generazione, rappresentata oggi da Claudio ed Elena, vede il suo insediarsi a partire dagli anni 2000. Inizia la fase rivoluzionaria di Farina che porterà ad un ampliamento della struttura amministrativa e produttiva, nuove aree per l’imbottigliamento e lo stoccaggio dei vini e accoglienti sale ricavate nell’antica colombaia per degustazioni ed eventi. Gli anni successivi vedono la nascita di due fruttai per l’appassimento delle uve destinate ad Amarone e Recioto, con un importante e funzionale impianto di climatizzazione a regolare temperatura ed umidità. Farina inizia ad evolvere, abbracciando tecnologia ed innovazione, tanto nella cura dei vigneti e delle uve in appassimento, quanto in vinificazione ed imbottigliamento. Diventa sempre più sentita l’attenzione alla sostenibilità, al risparmio energetico, all’utilizzo di materie prime riciclabili e a basso impatto ambientale. Cresce la voglia di sperimentare. La gamma produttiva si amplia con nuovi vini, si arricchisce di veri e propri progetti, volti a comunicare la nuova anima di Farina, più moderna ed internazionale. Nel 2019 ha inizio un ulteriore rinnovamento della struttura ricettiva, con nuove suggestive aree di accoglienza per le esperienze enoturistiche proposte oggi da Farina. Accanto al magico “cubo” di vetro all’interno della storica corte, location ideale per eventi, ecco la modernissima Wine Boutique, dove degustare i vini dell’azienda accompagnati da prodotti gastronomici di eccellenza. Importanti investimenti anche in tecnologia sostenibile e in ricerca enologica. Accanto all’acciaio e al legno per vinificazione ed affinamento, Farina punta oggi sul cemento e sulla ceramica. I coreografici “Tulipe”, tini in cemento grezzo e gli innovativi Clayver in grès ceramico sono la nuova affascinante sfida di Farina, per ottenere vini maturi ma freschi, dotati di profumi di elevata purezza e al palato rotondi e piacevolmente eleganti.
