EVA is a project that unites our global expertise to provide winemaking consultancy services, turning your vision into reality anywhere in the world.
Edgar Maranta Vintages – Tanzania
We are currently working with EMV, an emerging winery with self-owned vineyards in the Dodoma region of Tanzania. We spend several months each year on site, supporting the development of the project across all key phases: vineyard establishment, nursery development, variety import, winery design, winery equipment selection, installation, winemaking, bottling, and staff training.
EMV is the first project under EVA. It is a hands-on collaboration in which we are directly involved in day-to-day operations, gaining experience while delivering practical consultancy through an on-the-ground approach.
Maso Levalli
In 2020, we worked on this project, which outlines a rigorous agronomic and commercial plan for the functional restoration of a rural property located in Trentino, on the slopes of the Vigolana, a short distance from Trento. From a viticultural perspective, the strategy involves transitioning to organic management through meticulous planning that includes the systematic planting of green manure in alternating rows to preserve and enrich soil fertility, as well as integrated pest management based on monitoring intervention thresholds. The varietal selection focuses on a balance between resistant grape varieties (PIWI), such as Souvignier Gris, and local or traditional varieties such as Incrocio Manzoni, Rebo, Gewürztraminer, and Lagrein, optimizing the choice of rootstocks and planting densities based on the soil’s effective depth.
From an oenological and operational standpoint, the business model pragmatically analyzes two different commercial scenarios. The first involves contract winemaking to create a line of private-label wines, with an estimated initial production of approximately 26,400 bottles in total. The second scenario, on the other hand, evaluates the economic stability derived from the direct supply of organic grapes to local cooperative wineries. To support the main production, the project includes an on-site microvinification facility—designed as an experimental laboratory for the promotion of heirloom grape varieties and the development of unique blends—as well as a beekeeping operation consisting of 8–10 hives, aimed at promoting biodiversity and optimizing biological control of diseased grape clusters in the vineyard.
The economic sustainability of the project is based on a plan for the conservative restoration of the existing structures, which will be renovated using natural materials and powered by renewable energy sources. The buildings are being strategically repurposed to ensure multifunctional profitability: the main building will serve as a farmstay inn (accommodating up to 18 guests), the old barn will house the workshop and experimental winery, while the former chapel and the main rural building will be transformed, respectively, into a room for guided technical tastings and a wine bar with an on-site retail outlet for local products. With a total estimated initial investment of approximately 1.24 million euros, the project serves as a concrete model of applied wine-growing consulting, capable of combining the restoration of rural heritage with sound and diversified financial planning.
