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3 generations of wine maker

The Rota family entered the world of wine shortly before the First World War when their

great-grandfather Roberto built a winery in Arceto, in the province of Reggio Emilia.

In this period, wine was not only a pleasure but was considered an invigorating drink that enabled farmers to face long and tiring days of work.

Over the years, the wine sector expanded and other wineries were established in Arceto by Roberto's brothers.

In 1917, Benso was born. After finishing his studies, he continued to run his father's business but, with the arrival of the Second World War, he was sent to fight in Greece.

On his return from this terrible experience, which he would never want to talk about, Benso found himself with nothing left and had the intuition to start selling Italian racing cars in Argentina. He then invested the money he earned from this activity, first by renting a winery in Bagnolo and then by purchasing a larger winery in Castellazzo (also in the province of Reggio Emilia) in order to expand his production capacity and the types of wines he produced, and to have customers in the most renowned wine-producing areas of Italy, such as Barolo, Barbaresco, Montalcino and Verona.

In the mid-1970s, Benso bought from Commendator Davoli an estate with a villa at its centre and around it farmhouses, a cheese factory, a small cellar and stables with cattle and pigs, as well as land where cereals are cultivated. Here Benso also built a mill for milling cereals.

With Marco, Benso's eldest son, the business flourished and viticulture began to develop, which soon became the company's main activity.

These are the years in which the agricultural sector sees great changes, from low mechanisation to automation. At the same time, the world of wine also changes and from high quantities of wine with low alcoholic content we move on to the production of smaller quantities with higher alcoholic content and high added value.

In 2013, Daniele, Marco's second son, joined his father in running the company. Daniele has a degree in oenology and has accumulated various experiences in the field. With him we see the renewal of equipment and the conversion of the vineyards to organic farming.

Thus began a journey in the name of sustainability and a zero-kilometre circular economy.

In 2020 Daniele had the intuition of the potential that dried ancellotta could have, and the first microvinifications were experimented, following which it was decided to proceed with the first harvest of dried ancellotta in October 2021.

The vineyards that frame Villa Davoli have a training system that uses stainless steel poles to allow perfect hygiene right from the vineyard.

This is where Villa Davoli's Indelebile was born.

After more than 100 years of oenological history, we give Ancellotta its place at the table

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