Since ancient times our fertile region has been rich with vineyards. It was blessed by the mild climate, mitigated by the Adriatic sea and protected by the Little Dolomites. A local literary scholar, Acanti, back in the 1754, mentioned Prosecco from the Berici as the best one ever tasted.
Since ancient times, our fertile region has been rich with vineyards. It was blessed by the mild climate, mitigated by the Adriatic Sea and protected by the Little Dolomites.
The Venetian Republic made our lands rich in art and culture, thanks to masters like Palladio, Tiepolo, Veronese, etc.
Pigafetta, our fellow citizen, in 1519 was the first to circumnavigate the globe with Magellan, bringing our typical entrepreneurship and passion worldwide.
Luigi DaPorto wrote the first variant of the Romeo and Juliet novel in 1530, getting inspired but two castles overlooking our winery.
A local literary scholar, Acanti, back in 1754, mentioned Prosecco from the Berici as the best one ever tasted.
In the last 30 years, local winegrowers have revolutionized their vineyards management with more prestigious grape varieties, higher density and lower yield per hectare. Mechanical harvest has been extended to grant a faster process and healthier picking, from a very wide area.
We protect our viticulture diversity, with different denominations: Colli Berici doc, Vicenza Doc, Arcole DOC, Veneto / Trevenezie IGT. Various grapes are also preserved: Pinot grigio, Prosecco, Garganega, Chardonnay, Sauvignon, Pinot Bianco, Trebbiano, Manzoni Bianco, Malvasia and Tai Bianco (former white tocai), Merlot, Cabernet Sauvignon, Cabernet Franc, Pinot Nero, Raboso and Tai Rosso (former red tocai).
We encourage our vinegrowers to produce more organic and sustainable wines. All production is also vegan-friendly. Numerous vineyards have converted to CCPB organic standards.
We set up an integrated supply chain project with our vinegrowers partners. The aim is to develop regional production and fairly redistribute value, while meeting the consumers' expectations.
The first step is TERROIR ZONING, to identify the best areas for new vines and to improve the quality of what is already planted.
We promote the use of the latest INNOVATIVE TECHNIQUES in the vineyard to reduce production costs and improve quality standards, in an environmentally friendly approach.
For the same reason, we incentive ORGANIC and SUSTAINABLE VITICULTURE, even using experimental techniques.
Our vinegrowers partners’ vines are CERTIFIED NON-GMO, with fewer interventions in the “reasoned fight” against grapevine diseases.
Finally, we created a VINEYARD REGISTER, ensuring that food safety and hygiene standards, set out in our self-monitoring manuals (HACCP), are met.