The La Torre farm in Calvagese della Riviera celebrates a century of activity, a milestone that intertwines the history of a winemaking family with a future-oriented vision focused on regenerative agriculture. Since 1925, the estate, located on the morainic hills of the Lake Garda, has stood out for its promotion of indigenous grape varieties, such as the rare Groppello di Mocasina, continually evolving its techniques while respecting the ecosystem of Valtènesi. This centenary marks not only a culmination but the beginning of a new chapter grounded in sustainability and innovation. A Century-Long Family Story The roots of the company date back to 1925 when Lucia Massolini and her husband Attilio Pasini purchased an ancient farmhouse from the 1400s in Mocasina, on the hills where a medieval tower inspired the name of the estate. The passion for viticulture was carried on by their son Lorenzo, a graduate in Agricultural Sciences, who introduced a more modern vision into the management of the estate after the war. A decisive generational shift occurred in the late 1980s with Attilio Pasini, the founders’ grandson. An oenologist and staunch supporter of Groppello, he introduced cutting-edge practices for the time, such as spontaneous cover cropping between rows and reducing yields per vine to enhance grape quality. He was a pioneer of late harvesting and drying techniques in Valtènesi, and by the early 2000s, he had already abandoned the use of systemic products and herbicides, anticipating the official conversion to organic farming. After his untimely passing in 2021, the reins were passed to his son Lorenzo Pasini, who, along with his cousin Barbara Gargano, represents the fourth generation leading the company, continuing the family legacy with a renewed commitment to sustainability. The Agroecological Turning Point: Beyond Organic Today, under the guidance of Lorenzo and Barbara, the company’s philosophy extends beyond organic certification, which was obtained in 2020 after a conversion process that began in 2017. The current approach is based on the principles of agroecology and regenerative agriculture, aiming to transform the estate into an “agricultural organism,” a concept inspired by Rudolf Steiner. This vision translates into concrete practices across the eight hectares of vineyards: minimal soil tillage, alternating row cover cropping to protect beneficial insect habitats, and the restoration of organic matter through controlled sheep grazing. The goal is to improve soil health, increase biodiversity, and enhance the resilience of the agricultural ecosystem. Production and Wines: An Expression of the Territory This agroecological vision is directly reflected in the winery. Since 2021, all wines have been produced through spontaneous fermentations, with minimal or no use of sulfites and without clarifications or microfiltrations before bottling. This approach aims to create natural wines that represent the purest expression of the terroir. Production focuses on the historic grape varieties of Valtènesi, vinified primarily as single varietals: Groppello di Mocasina, Groppello Gentile, Marzemino, Barbera, and Sangiovese. The offering is completed by a Valtènesi Chiaretto and two white wines made from Riesling Renano and Chardonnay. The annual production currently stands at around ten thousand bottles. Celebrations and Looking to the Future To celebrate the centenary milestone, the company has planned a series of initiatives. On October 12, there will be an event featuring food, wine, and music in the afternoon. Following this, on October 31, a Halloween costume party will take place in the evocative halls of the historic winery. The series of events will conclude on November 22 with a gourmet dinner, also at the winery, in collaboration with chef Davide Mazzoleni. Alongside the celebrations, attention is already turning to the next century of history, with the announcement of new investments aimed at enhancing hospitality and accommodation at the winery. Italian Version
The Tower of Calvagese: a century of wine between tradition and future in Valtènesi
