Davide Xodo

Davide Xodo is a natural winemaker based in the Colli Berici hills of Veneto, Italy. After studying enology in Toulouse and gaining experience in regions like Bierzo and Chianti Classico, Davide returned to his native Vicenza in 2018. There, he revitalized the vineyards and cellar of Emidio Piva, a respected local producer, to establish his own winery. His estate spans approximately five hectares on the eastern slopes of the Colli Berici, characterized by silt-clay soils rich in limestone. The vineyards are surrounded by woods, providing natural ventilation and contributing to the quality of the fruit.

🌿 Philosophy & Practices

Davide Xodo practices organic and biodynamic viticulture, avoiding synthetic chemicals both in the vineyard and the winery. He employs minimal intervention techniques, including spontaneous fermentation with indigenous yeasts, extended skin contact, and aging in concrete or fiberglass vessels. His wines are typically unfined, unfiltered, and contain no added sulfur dioxide, reflecting his commitment to purity and terroir expression.

🍇 Vineyards & Terroir

The vineyards are situated in Nanto, part of the Colli Berici region, known for its sedimentary hills composed of silt-clay soils rich in limestone. This terroir imparts the wines with a distinctive minerality and structure. The estate cultivates a diverse range of grape varieties, including indigenous ones like Garganega and Tai Rosso, as well as international varieties such as Merlot, Cabernet Franc, Carmenere, and Pinot Bianco.

🍷 Notable Wines

• Tai Rosso: A fresh and juicy red wine made from the indigenous Tai Rosso grape, fermented with wild yeasts and aged for six months in fiberglass. It is unfined, unfiltered, and contains no added sulfur dioxide.

• Garganegade: A 100% Garganega wine that undergoes 60 days of carbonic maceration, followed by aging in concrete and fiberglass. It is unfined, unfiltered, and contains no added sulfur dioxide.

• Nina: A blend of 70% Garganega and 30% Pinot Bianco, this white wine is aromatic, lean, and dry, with balanced acidity and notes of peach, tangerine, honeydew, and toasted almonds.

• • Campetti: A red blend of 60% Cabernet Franc and 40% Merlot, fermented with wild yeasts on the skins for 20 days and aged in concrete. It is unfined, unfiltered, and contains no added sulfur dioxide.