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.
The entrance of the 4th 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 structures were expanded, including new bottling and wine storage areas and several hospitality spaces. Two fruit lofts for drying the Amarone and Recioto grapes were built and equipped with a state-of-the-art air conditioning system to evenly regulate airflow, temperature, and humidity. Farina began to evolve, embracing technology and innovation, as much in the care of the vineyards and drying grapes as in winemaking and bottling. The focus on sustainability, energy conservation, and using recyclable and environmentally friendly raw materials has become increasingly strategic. The desire to experiment grows. The production range expands with new wines and projects to communicate Farina's contemporary and international soul. In 2019, a further renovation of the hospitality spaces included spacious reception areas for the wine tourism experiences offered by Farina today. A floor-to-ceiling glass "cube" inside the historic courtyard replaced brick walls to hold events for larger groups. Large Bauhaus-style windows set the atmosphere in the ultra-modern Wine Boutique, a relaxing setting for wine tasting and purchases. Substantial investments are still underway in sustainable technology and winemaking research. After decades of investments in modern stainless steel and wood, improved concrete and new ceramic vessels complete the family's winemaking vision. The choreographic "Tulip," raw concrete vats, and innovative ceramic stoneware containers are Farina's fascinating new challenge to obtain mature but fresh wines endowed with highly pure aromas, round and pleasantly elegant on the palate.
