July 17, 2022No Comments

Kyriaki guest of Maria Douroudi at her show “Parea” at SKAI radio!

Maria Douroudi is a renamed Greek journalist and big fond of culture and wines!  She kindly invited Kyriaki to narrate our story as well as the challenges of running a winery while having a completely different full time job.


July 11, 2022No Comments

Kyriaki interviewed live on OpenTV with Marion Michelidaki!

For those who do not speak Greek, the main topic of the discussion was the interplay between my primary profession and winemaking. For me, this is a game of delicate equilibria; between the frenetic pace of cutting edge technology and the infinitely long time from planting a vine to tasting its juice; between a reality that is all virtual to a tangible product; between thinking always what the future will be like and looking back to the deep past to discover and fuse ancient traditions from around the world in a glass of wine.
Immensely grateful to Mariella Savvides Official and Marion Michelidaki for the opportunity they gave me to present live on Open-TV, Valdisole - Società Agricola started purely as a hobby in 2015 and is now a vibrant reality. We do not produce much, but we are proud to export to almost 20 countries.

August 27, 2021No Comments

Kyriaki’s interview on Athinorama magazine!

Athinorama is the absolute guide of all the cultural events happening Athens since more than 40 years. Taste&Travel is a recent edition covering gastronomical destinations of particular interest!

We cannot thank enough Emmanuil Chousakos who kindly invited us to this interview.

Read the original article published on Athinorama here! 

June 20, 2021No Comments

MarieClaire in South Corea is featuring Valdisole!

The famous fashion magazine Marie Claire in Korea interviewed us to learn more about our history but also our vision for the future of our winery!

Read the original publication here!



September 14, 2020No Comments

Giuseppe talks at Slowine – Valdisole, beyond the borders of Roero

Valdisole, oltre i confini del Roero

Valdisole si caratterizza per il forte desiderio di sperimentare e non omologarsi, traendo ispirazione e arricchendosi di elementi provenienti da altre culture vitivinicole: vini macerati, bottiglie alsaziane e nomi di origine greca per le loro etichette sono solo alcune delle contaminazioni che si possono trovare in azienda.

- Slowine

April 10, 2019No Comments

Valdisole’s Anarchia 2016 at Gambero Rosso!

Tra le 10 etichette da non perdere 

Vini Veri - Cerea 2018

"I vini di Giuseppe Amato sono tra i più originali di tutta la manifestazione. Ogni assaggio un sussulto che scardina convenzioni e modi di pensare la materia “vino”. Tra le tante idee, alcune provocatorie altre più meditate ma tutte non velleitarie, c’è Anarchia 2016: a una vendemmia tardiva di uve bianche vinificate in rosso si aggiunge un ulteriore “ripasso” sulle bucce passite della stessa varietà per una sosta complessiva di sei mesi “on the skins”. Colore aranciato, profumi di frutta tropicale (lontani anni luce da ogni sensazione artefatta) si riversano come un’ondata in un sorso palpabile, ricco di sapore. Un crocevia di sensazioni zuccherine e sapide completamente inaspettato, impossibile da incasellare in una tipologia precostituita."

- Gambero Rosso





January 1, 2018No Comments

Valdisole’s Declaration of Independence


We produce only white table wine and red table wine. We declass our wines purposefully. We can produce Roero DOCG both for our whites and reds, with the additional geographical prestigious mention “Val di Stefano”. To prove what we say, we produced for two consecutive years, 2018 and 2019, our Nebbiolo, Helios, with the DOCG denomination, with additional sub-zone indication “Val di Stefano”.  

We retain ourselves to be free from restrictions. Winemaking, for us, is art and culture. Unfortunately, the standards of our Roero DOCG fall too short for us. The Roero DOCG does not approve orange wines, and we refuse to make boring wines. So, we choose to declass our wines from a DOGC with sub-zone indication to modest table white and red wines. 

We are fortunate and unfortunate enough to grow our grapes in the region of Piedmont. Fortunate because of the fantastic terroir we have here, but unfortunate because of the absurd regulations and the unique bureaucracy. Piemonte is the only Italian region that does not allow for an IGT (indicazione geografica tipica). IGT lies at the lowest quality rank in wines only above the table wine we use right now. The famous Supertuscan wines from Tuscany region are all IGT wines. If Piemonte allowed the IGT, we would be able to indicate on our bottles the names of the grapes we used. To avoid sanctions, we do not indicate the grapes used in our wines and we avoid to do so on our website too. You can contact us to have more information on our grapes and vinification procedures. Why do they not allow IGT indication? Well, they say they want to maintain high-quality standards… We leave it up to you to imagine the real reasons behind their choice.

We make natural wines; nor biological or biodynamic, neither any of other terms you may have heard. What do we mean by that? We mean that we treat the entire ecosystem of the vineyard, from the little ant to the final bottle of wine, with respect. We do not use chemical products of course, but we also do not use products allowed for biological agriculture. We do use a few natural products to help our plants, but we always go as deep in the product research as possible. For instance, we wax our amphorae; we could easily buy the wax. But instead, we tried to find a responsible honey producer who is high on the mountains to avoid contaminations. All our wines follow wild, spontaneous fermentation, and they are unfiltered. The only addition we do in the winemaking is to add sulphites if the wine needs it. If our wine contains sulphites, it is always less than 30ppm while the limit for biodynamic wine is 100ppm and for a conventional wine 350ppm. This is our approach to every single detail of the wine you have in your glasses. You may like our wines or not, but at least you know that what is in your glass is only grape.

We are not certified because it doesn’t mean much! The certification procedure starts with the request of the producer who wants to be certified. Then, the producer has to pay the certification entity, usually a lot of money, to tell you what you are doing is correct. Precisely, the producer pays the certification entity to obtain the certification. Hmm... Well, we will be more than happy to get an organic certification ONLY when things become serious enough, and the controls happen randomly from a national or anyways a trustworthy authority, not by someone who is simply paid by us. If you have any doubts on what you are drinking, you can take any of our bottles to your national laboratories and have them analysed.

Disclaimer: We are being provocative here. Of course we don't mean that everyone "buys" the certifications, but unfortunately the system is easy to hack. There are many honest producers out there, we need to make sure that they are acknowledged especially in times when "natural wine" is becoming a hype.

We do not use capsules; we are asked to do so to avoid fraud and look more professional. Well, we are not famous enough to have our wines hacked, to begin with. Our thought on this is that the only use of the capsule is to keep the dust off. That’s what our paper sticker does too! And it protects the environment too. #savetheplanet

We insist on tradition. We are never going to produce mainstream grapes like merlot or cabernet sauvignon. There is nothing wrong with those, but there are plenty of those plants out there already. We are interested in the culture of wine and its role in history. Our dream is to have a vineyard which is going to be a living museum, giving space also to vines that are - perhaps - not champions of productivity, but whose stories we find fascinating, and what would like to share with all of you. Then yes, our vinifications may be out of the schemes, but we would be no artists if there were no twist to the story, right?