Storia
Early 20th century
The centre of Terre della Grola is a rural farmhouse built in the early 20th century on the hills above Sant’Ambrogio, within Valpolicella Classica. Vineyards, olive trees and native flowers form the cultivated landscape around the building.
Restoration and creation of Terre della Grola
The farmhouse was subsequently restored with particular care as the focal point of an ambitious extension of Zýmē. The project was conceived as a return to the garden: a place where vines, olive trees, flowers, rural architecture, grape drying and hospitality coexist, with an atmosphere intended to slow the perception of time.
The restored property became both a setting for selective wine hospitality and the home of a traditional grape-drying room. Here, carefully selected bunches rest on bamboo mats while a gentle breeze gradually concentrates their juice, sugars and flavours before vinification.
Terroir
Terre della Grola occupies the slopes above Sant’Ambrogio, in the heart of Valpolicella Classica. Its rural building is surrounded by pergola-trained vines, olive trees and native flowers, creating a mixed cultivated landscape rather than an exclusively planted vineyard setting.
A gentle breeze passes through the estate’s drying room and assists the slow concentration of the harvested grapes placed there.
Vinificazione
The estate’s vines are trained to pergola. Vineyards are integrated into a cultivated garden that also contains olive trees and native flowers.
Grape drying
Selected bunches are placed on traditional bamboo mats in the Terre della Grola drying room. A gentle breeze passes over the grapes as they rest, progressively concentrating their juice, sugars and flavours. The resulting fruit is intended to yield a rich, sugar-concentrated must.
The recurring drying cycle is approached as a balance between established ritual, transformation, craftsmanship and natural conditions.
Filosofia
Terre della Grola is conceived as a return to the garden and as an extension of Zýmē: a place where cultivated nature, traditional rural architecture, grape drying and human hospitality form a single experience. Its treatment of grapes is framed as an equilibrium between ritual, transformation, art and nature.
The project also places deliberate limits on access in order to preserve the estate’s atmosphere and setting. Hospitality is directed toward guests with a serious interest in wine and is designed as a sensory experience rather than a conventional public attraction.