We are a small reality, but despite this we take care of the complete management of the entire wine supply chain: from the care and cultivation of vineplants, to the harvesting of grapes, to vinification, up to bottling and sale.
The six hectares of vineyards owned in the municipality of Valdobbiadene are located at an altitude of 200 m. above sea level, on land rich in clays and marne.
The land is carefully cultivated, respecting sustainable wine-growing practices, as set out in the Conegliano Valdobbiadene DOCG Viticultural Protocol.
The vineyards have vines that reach up to 150 years of age and are all exposed to south.
They are raised partly with the classic cappuccino system, or the “double upside down” and partly with sylvoz.
Pruning and harvesting are carried out exclusively by hand, to keep the bunches intact until the pressing phase.
In 2012, to enrich their production, the family bought a farm in the province of Belluno, on the edge of the Belluno Dolomites National Park, in the municipality of Cesiomaggiore; land that had once been for the Serenissima Republic of Venice a reserve of oak plants and that over time is dedicated to the cultivation of vines.
The four hectares of vineyards are located at an altitude of 500 m. above sea level, the vines cultivated here are pinot bianco, chardonnay and bianchetta.
Here too pruning and harvesting are carried out exclusively by hand, to keep the bunches intact until the pressing phase.
Respect for the also translates for us into the use of clean energy for all machinery of the winery, that is powered by our own photovoltaic source.
After the harvest, in September, the grapes are pressed softly; the flower musts thus obtained, after a static decanting of 12-24 hours at controlled temperature (10°C), are brought to alcoholic fermentation.
This phase lasts for 10 days, in stainless steel vats at a controlled temperature between 18 and 20°C.
A pouring is then carried out and then the wine remains on its yeasts for the following three months.
After a natural sedimentation, the wine is poured into an autoclave where the sparkling or second fermentation takes place, which lasts from two to five months.
Finally, we move on to bottling.
The sparkling wine then refines in the bottle another month before it is put on sale.
In the territory of Cesiomaggiore, chardonnay and pinot bianco grapes are produced, with which our Cesia is created: a classic method on yeasts with refermentation in the bottle and at so-called zero dosage.
The main meeting and welcoming place, the large table in the center of the room, unites the customers who arrive at the winery, the guests of the B&B, but also friends, for an aperitif or a tasting.
The tavern is our place of meeting, conversation and mutual knowledge, a space where friendships are born that last over time.
Here the tastings of the Conegliano-Valdobbiadene DOCG Prosecco Superiore take place, which is a great experience.
We like to them with a “narrated” visit of our vineyards and the grapes produced; the story then continues in the wine cellar, place where those grapes are transformed into musts and wines, through the various stages of processing of the product.
Guided tour and tasting are activities that we organize preferably by telephone or web reservation.
We also offer events on a regular basis, dedicated to different types of wines and/or vintages.
For this reason, we have created a special place in the winery, the Tavernetta, where you can taste and learn to appreciate our wines: both the sumptuous sparkling wines and the more characteristic with “bottom”, up to the new products, such as our Cesia classic method.
La Tavernetta was born, thanks to a skilful renovation, as a meeting point between company and guest, a space dedicated to tasting and buying Roccat products.