About Valdisole Wines

Valdisole, founded in 2015 by Giuseppe Amato and Kyriaki Kalimeri, both certified sommeliers without winemaking heritage, began with a half-hectare of abandoned Nebbiolo purchased online. Located in Corneliano d’Alba, Roero, a UNESCO World Heritage site, their 4-hectare estate (3.5ha vineyards) sits at 380m on sandy, fossil-rich soils, ideal for expressive wines. They farm 3–60-year-old vines of Nebbiolo, Arneis, Malvasia Moscata, Barbera, Freisa, Brachetto, Pelaverga, Ruche, Moscato Nero, and Savagnin (from Jura), using organic and biodynamic methods—no synthetic chemicals, only propolis, seaweed, and mineral sulfur. In the cellar, they employ spontaneous fermentation, minimal sulfur (20–40mg/L or none), and no fining or filtration, producing unorthodox “table wines” to bypass Piedmont’s restrictive IGT rules. Their lineup includes:

• Arkè (Arneis, orange, sweet): Skin-macerated for weeks, aged in stainless steel, with lychee, mango, and pineapple notes (26mg/L sulfur).

• Pnoi (Nebbiolo, rosé, off-dry): Minimal maceration, 9 months in barrique, fruit-forward with 22g/L residual sugar.

• Elektra (Malvasia Moscata, orange): Amphora and barrique-aged, aromatic with childhood memory-evoking scents, rare in Piedmont.

• Aura (Moscato, orange): Skin-contact, vibrant with mandarin, pear, and honeysuckle, bottled with 7g/L residual sugar.

• Oneiro (Savagnin, white): Jura-inspired, long maceration, floral and structured, a bold experiment.

• Simposio (red blend): Barbera, Freisa, Malvasia Nera, Ruche, Pelaverga, Brachetto, Moscato Nero; 15-day skin maceration, complex and spicy.

• Amos (Nebbiolo, Arneis, red): Blended for balance, low sulfur (22mg/L), showcasing Roero’s sandy terroir.

• • Anarchia, Nemesis, Armonia (orange): Arneis, Moscato, Gewürztraminer blends, with long macerations for structure and amber hues.Their wines, often orange or oxidative, defy Roero’s traditional Nebbiolo and Arneis profiles, reflecting global techniques (e.g., amphorae from Georgia, barrique from France) and a philosophy inspired by Josko Gravner: “To make great wines, one shouldn’t study oenology, but philosophy.” Limited production and a cult following mean stock is scarce, especially for cuvées like Elektra and Oneiro.