Edoardo Sacchetto – The Spirit Behind Ananda

Edoardo Sacchetto is a young, passionate natural winemaker making waves in the Veneto region of Italy, specifically from vineyards in the Euganean Hills (Colli Euganei). He embodies a deeply philosophical approach to winemaking, drawing inspiration from biodynamic principles and a desire to create wines that evoke "ānanda" – a Sanskrit word meaning inner bliss or beatitude. He started his project, often bottled under the name Ananda, in 2016 (though his family cultivated olive oil and wine before him), and his wines are quickly gaining a cult following for their intensity, freshness, and unique character.

Bio Expansion:

Edoardo Sacchetto's journey into winemaking is a blend of heritage and a profound personal philosophy. While his family historically farmed olive groves and made wine for personal consumption, Edoardo's vision for natural wine emerged from his travels and studies, including exploring alternative technologies in Wales and delving into Hindu philosophy. He returned to the Euganean Hills with a clear intention: to produce wines that are not just beverages, but expressions of harmony and joy.

His vineyards are located on volcanic and calcareous soils, a characteristic feature of the Euganean Hills, which contributes a distinct minerality and freshness to his wines. He tends to roughly 2-3 hectares of vines, some of which are very old (including plots with 100-120 year old vines he recently gained access to).

His farming and winemaking philosophy is strictly natural and biodynamic:

• Biodynamic Farming: Edoardo meticulously follows biodynamic principles, working in harmony with the lunar cycles and other celestial influences. He avoids all synthetic chemicals, herbicides, and pesticides. Instead of mowing grass, he uses chickens and ducks in the vineyards to naturally manage weeds and pests, promoting a truly living ecosystem. Treatments are kept to an absolute minimum (3-5 times a year).

• Diverse Grape Varieties: While Veneto is known for many grapes, Edoardo cultivates a variety of both local and international grapes, adapted to his volcanic terroir, including:

  • Garganega (a key white grape of the Veneto)

  • Merlot

  • Pinot Noir

  • Chardonnay

  • Gamay

  • Riesling

  • Moscato Giallo

• Minimal Intervention in the Cellar:

  • Hand Harvesting: Grapes are hand-harvested to ensure optimal quality.

  • Spontaneous Fermentation: All fermentations are wild, relying solely on indigenous yeasts.

  • Extended Macerations: For many of his wines, especially his orange and some red cuvées, he employs extended skin maceration (up to 15 days), which contributes to texture, color, and aromatic complexity.

  • Aging in Neutral Vessels: Wines are typically fermented and aged in fiberglass or stainless steel tanks, preserving the purity of fruit and terroir expression without any wood influence.

  • No Fining or Filtration: All his wines are bottled unfined and unfiltered, which means they might have a slight haze or sediment, a common trait of natural wines. This ensures that all natural compounds and flavors remain in the bottle.

  • Zero Added SO2: Edoardo Sacchetto is a "zero-zero" producer, adding no sulfur dioxide (SO2) at any stage of the winemaking process. This commitment requires impeccably healthy fruit and meticulous cellar hygiene.

• Expressive & Evolving Cuvées: His wines are known for being intense, full-bodied, and concentrated, yet remarkably fresh and juicy. Early vintages sometimes showed variation due to natural factors, but he is now aiming for more consistent core cuvées. Each wine often carries a unique name, reflecting his philosophy or the specific characteristics of the vintage/plot. Some notable examples include "La Madonna," "La Vergine," "Salicornia," "Syrius," "Lilli," and "Gargamerlo" (a blend of Garganega and Merlot).