We firmly believe that the success of the VALDOBBIADENE DOCG is deeply connected to the French concept of “terroir”, which unites factors like human activity, environment, climate and present and past traditions. These elements intertwine, resulting in a unique product that can be found only on the hills between Conegliano and Valdobbiadene and that reflects, with all its nuances, the territory where it is made. Our wines are produced from grapes grown exclusively on our vineyards on the surrounding hills, and they are the result of manual farming. In our work, we constantly combine innovation and tradition. Innovation with regard to technology and tradition with reference to the authenticity of our products. With this in mind, our first goal is the care of the vineyards on the hills. In the new plantings, together with the Glera (prosecco) grape variety, we also maintain the traditional types Verdiso, Perera and Bianchetta; this is a long-standing procedure in the Conegliano Valdobbiadene DOCG area. Our work is done keeping in mind that respect for the surrounding environment and for the earth we cultivate is a prerequisite for the production of high-quality wines. This is our mission.
Our vineyards are located in Col San Martino, a small town in the municipality of Farra di Soligo (latitude: 45° 89’ 83’’, longitude: 12° 07’ 40’’, altitude: 269 m above sea-level). From the grapes grown here it is possible to obtain wines with very rich sweet-smelling notes, given the high amount of aroma precursors. Thanks to thorough sensory evaluations it has been possible to establish that the typical aromatic descriptors for the wines produced in this area are peach and flowers, together with notes of green apple and pear. The element that mostly distinguishes our wines is therefore their fine fragrance.
The product of tradition. It is obtained by natural second fermentation in the bottle during the spring following the harvest. This wine represents the union of present and future in the way of drinking Prosecco.
The classic way of drinking Prosecco. With a 16 g/l residual sugar, this wine is particularly suited during an aperitif or after the meal.
It represents the modern way of drinking Prosecco. With a 9g/l residual sugar, this wine is a perfect accompaniment to the entire meal.