There, where a few million years ago there was the sea and now the Berici Hills complex rises, wine has always been produced, if it is true that among the lake–dwelling finds of Lake Fimon residues of Vitis vinifera silvestris seeds were found. Now, the fossils of that period, crushed by tectonic movements and the interference of men, confer that sapidity whicht is a distinctive note of the Berici Hills.
At the end of the Cenozoic or Tertiary Age, in the current Po Valley, the dismantling of the just emerged Alpine chain, generates the so–called “Molassa”: a clastic sedimentary rock which, together with sandstones and conglomerates, melts limestone and clay in those marls which give wine, along with quality, energy and aroma, given by the first, and a vivid color, alcohol and a full body, donated by the second.
At the same time there was the development of that volcanic activity of which the Berici Hills, like the neighbors Euganean and Lessinian Hills, are a legacy. Therefore, minerality is justified in the olfactory endowment of wines, with flavors of lava stone heated by the sun. Nature has done its part, but men has assisted it, taking care, here before than elsewhere, of their health and quality.
