In 2019, Davide and Francesca launched Vigna Flor in the volcanic Colli Euganei hills southwest of Padua, dedicating the entire project to their daughter Flor. Both arrived in winemaking from the restaurant world, where years as sommeliers and wine shop owners had given them a precise sense of what they wanted to produce: 100 percent grapes, zero additives, wines that carry the personality of their origin without cosmetic intervention.
Synergistic Agriculture in the Euganean Hills
The Colli Euganei are a compact cluster of volcanic hills rising from the Venetian plain, and their basalt and tuff soils produce wines with an earthy mineral character distinct from the rest of the Veneto. Davide and Francesca farm their own vines, some from parcels over 40 years old, using synergistic agriculture: an approach rooted in the principles of Emilia Hazelip that emphasizes biodiversity, no tillage, and the restoration of natural soil ecosystems. In practice, this means maximum care for the microbiome underfoot and minimum disturbance of the vine's environment.
In the Cellar: Spontaneous, Manual, Non-Invasive
Vigna Flor's cellar work is entirely manual. Wild yeast fermentation, no added sulfites, no fining, no filtration. The wines are made from Glera, Malvasia Istriana, Merlot, Carmenere, Garganega, and other local varieties. The orange wines, including the Alma Calma and Me l'ha Detto il Vento, age on skins with spontaneous fermentation and develop the texture and complexity of winemakers with decades more experience.
Small Batches, Genuine Heart
Vigna Flor produces small quantities and distributes with care. The wines carry the name of a child, which is perhaps the highest possible expression of intention in a producer's work: these are wines made to last, to matter, and to represent something real. Davide and Francesca's commitment to the land and to honest winemaking is evident in every bottle.
