This cooperative winery, established in 1947, now represents nearly 300 members cultivating 600 hectares across the border between Vicenza and Verona provinces, positioned several miles east of Soave. What sets them apart is their focus on volcanic terroir and small-batch selection: oenologists Stefano Lovato and Damiano Noro, supported by consultant Matt Thomson since 2017, choose the finest grapes from Gambellara's natural amphitheatre of volcanic hills to craft wines with pronounced minerality and structure. Their range spans crisp dry whites, elegant reds, and distinctive sparkling wines made from heritage grape varieties.

About Cantina di Gambellara s.a.c.

The Cantina di Gambellara cooperative has deep roots in the Veneto wine region. In 1947 it began operations, and a 2015 merger with Cantina Colli Vicentini consolidated expertise across 600 hectares of volcanic terrain. The vineyard holdings sit on the distinctive volcanic hills that define Gambellara's landscape—a smaller but more intensely managed appellation than nearby Soave, with only 600 hectares versus Soave's much larger footprint. This smaller scale allows for stricter quality control and selective harvesting. Oenologists Lovato and Noro work directly with the cooperative's members to identify the ripest, healthiest grapes, which are then vinified using low-temperature fermentation and, where appropriate, brief skin contact to extract minerality and aromatic complexity. The winemaking philosophy prioritizes the natural character of each grape variety and the volcanic mineral signature of the terroir, rather than heavy-handed techniques.

Matt Thomson's consulting role since vintage 2017 has brought fresh technical perspective to the cellar, refining fermentation protocols and ensuring consistency across the range. The Gambellara Classico, the cooperative's flagship dry white, demonstrates this approach: Garganega grapes undergo brief maceration before low-temperature fermentation, yielding a wine with dry character, pronounced floral and mineral notes, and a long finish. This is a working definition of quality for the house—balance between freshness, structure, and terroir expression.

Cantina di Gambellara s.a.c. Wines in Our Collection

The core range offers diversity for different occasions. The 2025 Monopolio Gambellara Classico (87 points) is a textbook green and flinty white—mineral-driven, food-friendly, and representative of the volcanic soils. The 2025 Monopolio Pinot Grigio (86 points) displays delicate aromas of citrus and floral notes, offering a lighter aperitif option. For those seeking structure, the 2023 and 2024 Monopolio Merlot (both 87 points) deliver riper, better-structured reds than many Veneto examples of the variety, moving beyond thin herbaceous character into genuinely rich and intense territory. On the sparkling side, the 2025 Monopolio Durello Spumante (87 points, Vivino 4.3) sources its fruit from the Lessini mountains, where Durella—a heritage variety with thick skins and good acidity—has flourished since the Middle Ages, contributing distinct character and freshness to the wine. The 2024 Monopolio Prosecco Spumante Organic, made using the Charmat method, rounds out the collection with delicate white pear and peach notes and well-balanced acidity. Choose Gambellara Classico for a mineral aperitif or seafood; Pinot Grigio for a casual lunch; Merlot with richer meat dishes; and the Durello or Prosecco for celebration or lighter occasions.

Food Pairing

Gambellara Classico's minerality and acidity pair beautifully with oysters, clams, or grilled white fish. The Pinot Grigio complements risotto, prawn pasta, or vegetable-forward appetisers. The Merlot works well with slow-braised beef, duck confit, or aged cheeses. The Durello Spumante's acidity and heritage character suit cured meats, seafood antipasti, or lighter poultry dishes. The Prosecco Organic is ideal with brunch, light pastries, or as an apéritif on its own.

What is special about Gambellara as a wine region?

Gambellara is a smaller volcanic appellation east of Soave. It covers only 600 hectares with volcanic soils that produce mineral-driven white wines from Garganega grapes with pronounced character and long finishes.

Who consults on winemaking at Cantina di Gambellara?

Matt Thomson of Blank Canvas has been consulting since vintage 2017, working with oenologists Stefano Lovato and Damiano Noro on fermentation protocols and quality control across the cooperative's 600-hectare holdings.

What makes the Durello Spumante distinctive?

Made from Durella grapes grown in the mountainous Lessini area since the Middle Ages, the variety has thick skins and high acidity, giving the Charmat-method sparkling wine distinct character and freshness.

Who makes Cantina di Gambellara wines?

Cantina di Gambellara is a cooperative established in 1947, now representing nearly 300 members across 600 hectares in Vicenza and Verona provinces, Veneto. Oenologists Stefano Lovato and Damiano Noro lead winemaking, supported by consultant Matt Thomson since 2017.

What style of wine does Cantina di Gambellara make?

They produce crisp dry whites from Garganega and Pinot Grigio, elegant reds from Merlot, and sparkling wines from Durello and heritage varieties. Their wines emphasize minerality and structure from volcanic terroir, scored 86–87 points.