Small-scale, boutique Italian winemaking in all its finery
- When we asked Angels what was on their shopping list for 2021, the response was a resounding 'more Italian reds please'! Your request for something rich, flavourful and deluxe caught the attention of Winemaker of the year and all round hero, Stefano di Blasi, who knew just the man for the job.
- That man? Mirko Sella, head winemaker at San Cassiano, a family owned winery in Italy's Valpolicella region. His whole winemaking life has been dedicated to making authentic wines for San Cassiano - with 20 harvests under his belt, this definitely isn't his first rodeo.
- This is super small production, boutique winemaking in all its glory. They are currently a 5 person strong team that includes Mirko, his wife Frederica, and his father Gino - and the real kicker? They do everything by hand. The results do not dissapoint, Mirko's reds are intensly flavoursome and easy-drinking, with all the tannic complexity and general Oomf! you could ask for.
Mirko Sella's Story
My family have been growing grapes here in Mezzane di Sotto since 1957 - in fact, I was born here and as a child would go to the vineyard with my father and grandfather. At the time they sold the grapes to a cooperative and I decided to start our own production, building our own cellar. I then started making my own wine in 2002.
I love living here, quiet place and to work open air, every day there is something different to do. I have of course experienced terrible vintages, like 2014 when in july we had 23 days of rain, the coldest summer ever... but in the worst conditions I found my best friends and I learned more in one year than in 10 before
There is a memorable moment in every single day, and I'll never forget the first bottling.
I love making wines with appassimento because there is a strange balance between power and elegance. I work with the original vines first planted by my grandfather in 1959 and am now adding new varieties myself.
Everything is made in the most natural way we can manage, in fact we could be certified organic but like to be able to use chemicals if we absolutely need to.