Storia
The Gini family background
Tenuta Scajari developed from the Gini family’s much older winegrowing tradition. The family traces its work in the vineyards of Monteforte d’Alpone to the Renaissance and uses 22 January 1570—the date of the marriage of Giobatta, son of Antonio Gini—as its certain and symbolic starting point. Antonio is identified as the founding ancestor. The family lineage now encompasses 15 generations of winegrowers.
Olinto Gini was born in 1929 and inherited the winegrowing business established by his father, Giuseppe. Supported by his wife, Maria Pia, he became known as the “Mastro Vignaiolo” for his skill and commitment to winegrowing. His sons Sandro and Claudio subsequently brought complementary oenological and agricultural training to the family enterprise.
Research, organic farming and a new direction
In 1979 Sandro became an oenologist and began pursuing research and innovation, particularly the study of indigenous yeasts. His investigations identified more than 100 yeast species active in the family cellar. Seeking to protect that biodiversity, he removed sulfur dioxide from grape vinification, a decision presented as the first of its kind worldwide. The resulting wines were considered purer and more pleasurable.
In 1981 Claudio attended his first year of agricultural school, studying organic and biodynamic viticulture. Older natural cultivation practices consequently regained a central place in the vineyards: green manures, permanent or spontaneous grassing, and the conservation of the woods and trees surrounding the vines for their contribution to biodiversity and soil fertility. This became the basis for organic cultivation across the vineyard holdings.
During the 1980s Sandro and Claudio assumed responsibility for the family business. Their work preserved the inherited viticultural patrimony while adding new projects, including La Froscà in 1985 and Contrada Salvarenza in 1989.
Campiano and the formation of Tenuta Scajari
From 1987 the family began tending the lands of Campiano with close regard for their natural characteristics. An environmental recovery and improvement project was intended to restore the area’s earlier beauty. This marked the beginning of work with Pinot Nero, Chardonnay and Sauvignon at altitude; the resulting wines were valued for their capacity to evolve over time.
Repeated study journeys to Bourgogne, including visits to its Grands Crus and exchanges with local growers, informed the creation of exceptionally high-density vineyards. Planting reached 13,000 vines per hectare, with the explicit aim of producing very little fruit from each vine while increasing quality. These vineyards were established at approximately 500 metres on Monte Mirabello and Monte Serea, surrounded by centuries-old woods. Through this gradual development, Tenuta Scajari took shape.
Consolidation and the estate’s wines
Sandro and Claudio continued their work in vineyard and cellar with their sister Marta and their wives, Luisella and Monica. Their objective was to enhance the family’s land and old-vine heritage through entirely organic methods, preserving purity while maintaining a close relationship with the surrounding natural environment.
After years of study and waiting, the estate introduced Le Mattoline, a Valpolicella Superiore, and Scajari, an Amarone della Valpolicella Riserva. Amarone Monte Serea later joined them. These labels became the principal red-wine expressions of Tenuta Scajari and its high, wooded setting.
The family today
Sandro and Claudio are now joined by the next family members: Francesco, Matteo and Barbara, Sandro’s children; Letizia and Andrea, Claudio’s children; and their nephew Davide. Together with the wider team, they work across the family vineyards, cellar and offices.
Terroir
Eastern Valpolicella at altitude
Tenuta Scajari occupies hills in eastern Valpolicella between Campiano and Monte Mirabello. Its vineyards extend through an altitude range of 400–600 metres, while the formative plantings on Monte Mirabello and Monte Serea are described at approximately 500 metres. The estate is surrounded by an unspoiled natural landscape and centuries-old woods, with views toward Castello di Illasi and Monte Baldo.
Constant ventilation, strong exposure to sunlight and clear high-altitude light are defining features. The microclimate slows grape maturation. In the higher white-wine sites above 500 metres, the vines root into white rock; the high hills used for Pinot Nero combine strong sunlight with wild blackberry brambles.
Soils
The estate’s general soil profile is clay-rich, with limestone and volcanic outcrops. Red shale and volcanic lapilli are recurring components, while the Campiano vineyards contain distinctive stone flakes and mineral strata into which the vines extend their roots. Monte Serea has a more specifically described mixture of red stone flakes, tuff, volcanic lapilli and flint.
The interaction of altitude, ventilation, exposure and mineral-rich soils is associated with slow ripening and with wines characterised by structure, elegance and mineral complexity.
Vinificazione
Tenuta Scajari is part of a certified-organic family enterprise whose vineyard patrimony is cultivated through entirely organic methods. The approach originated in Claudio Gini’s study of organic and biodynamic viticulture and in the restoration of older natural farming practices.
Green manures and grassing are used to support soil fertility. Woods and trees surrounding the vineyards are retained as essential elements of biodiversity, and vineyard management seeks to maintain a balance between flora and fauna. Lunar phases receive particular attention as part of an effort to work with natural rhythms.
At Campiano, management began in 1987 with environmental recovery and improvement intended to restore the landscape while respecting its existing natural characteristics. The high-altitude vineyards created after study in Bourgogne were planted at densities reaching 13,000 vines per hectare. The objective was very low production from each vine rather than maximum volume.
Each vintage and harvest is treated as an individual season requiring sensitive interpretation rather than a fixed response. The combination of organic cultivation, altitude, steady air movement and a largely wooded environment is central to the estate’s viticultural identity.
The production philosophy is based on minimum intervention and on allowing the grapes and individual vintage to determine the response in the cellar. Sandro Gini’s research identified more than 100 species of indigenous yeast active in the family cellar. To preserve this microbial biodiversity, he removed sulfur dioxide from grape vinification, a step associated with a pursuit of greater purity.
Grapes are selected to express the individual characteristics of the estate and, for blended wines, combined to balance their respective qualities. The estate’s most concentrated red wine is matured for years with the aim of retaining freshness and elegance. Beyond these principles, no single estate-wide protocol is defined for crushing, maceration, fermentation vessels, malolactic conversion, maturation vessels, filtration or bottling.
Filosofia
Tenuta Scajari was conceived as a close connection between winegrowing and an unspoiled natural setting. Its guiding idea is to let the grapes speak and to regard the grower’s role as one of observation, care and interpretation.
Time is treated as an essential element rather than an obstacle: vines need time to establish deep roots, wines need time to develop, and each vintage must be interpreted on its own terms. The family links quality to patience, accumulated experience and a refusal to standardise the character of different harvests.
Minimum intervention, organic cultivation and respect for natural rhythms form the technical expression of this philosophy. Attention to lunar phases, preservation of surrounding woodland, encouragement of balanced flora and fauna, and protection of indigenous yeast biodiversity all serve the stated objective of transmitting the land with purity.
Tradition and innovation are considered complementary. Historic natural cultivation practices coexist with formal oenological research, study journeys and experimental high-density planting. The estate’s wines are intended to preserve the distinctions of altitude, soil, microclimate and vintage while developing longevity and increasing mineral complexity over time.
Family continuity is equally important: knowledge has passed through 15 generations, and the current generation works alongside Sandro and Claudio with the intention of transmitting both the land and its associated cultural heritage to the future.