The Sorce was founded in 2003, by the will of some young farmers, with different experiences in agriculture and especially in the wine sector, as well as descendants of Aosta Valley families dedicated to agriculture for generations. Currently the company is owned by the Celi-Cuc family and Stefano Celi is its soul. Born in 1971, a land surveyor at the Salesian Institute of Lombriasco, a descendant of a family that for generations has been dedicated to agriculture in the Valle d'Aosta, after other work experiences and a part-time farmer since 2005, he has dedicated himself to full-time agricultural activity and particularly viticulture.
The company has an extension of approximately 6.5 hectares invested in a specialized DOC vineyard. The care of the vineyards is followed by the owner who chooses the best agronomic techniques in order to have vineyards that best express their potential.
Since the creation of the new plants the choice of the most suitable vines and rootstocks has been taken care of. In choosing the vines, in addition to some international vines (Syrah, Gamay, Müller Thuirgau, Shiraz and ARVINE), ample space was given to native vines with a prevalence of Petit Rouge, but also Premetta, Vien de Nus, Fumin and Cornalin.
The transformation takes place in the modern winery nearing completion in Bussan Dessous in Saint-Pierre, behind one of the most beautiful and famous castles in our valley. The vineyards, partly owned and partly rented, are located in the best wine-growing areas of the valley, located in the municipalities of Quart, Aosta, Sarre, Saint-Pierre, Aymavilles and Villeneuve; the plants are executed in the best areas suited to viticulture in order to produce high quality grapes. The careful selection of the grapes in the vineyard makes it possible to bring a healthy product to the cellar with the best characteristics for making wines with high characteristics.
The transformation of grapes into wine, carried out with the most modern technologies and with respect for the Valle d'Aosta wine tradition, is followed directly by the owners and takes place under the supervision of the oenologist Mario Ronco, who has been following the growth path for years