Our family has been growing vines on the Pressano hill for almost three centuries. Today I can say we have been interested in wine since we were young , thanks not least to visits to important wine growing areas in France and Italy.

Curiosity and a desire to learn more led us to work in other places, such as California, Australia and New Zealand, then transferring what we learned to our small reality. In the early 90’s we began to vinify a few small batches of grape, and since 1995 that simple experimentation has become our main job. It’s hard work, but satisfaction can be infinite. The wine-grower sees his efforts, if done well, transformed by the vinification: the circle closes and we discover in time the results of our labour. Work in the vineyard always has an objective, every day is stimulating and never the same as the day before. Making wine must be a way of expressing ourselves and our lands, a question of personal satisfaction in having created something our own, original and good, and not just an economically gratifying result.

I Vini

Pivier

Denominazione
Vigneti delle Dolomiti Rosso
Varietà
Merlot, cabernet
Superficie
5 ha
Altitudine vigneto
120 metres asl
Suolo
Medium texture, clay of moraine origin
Resa/ha
5000 kg
Vinificazione
Partly in stainless steel, part in oak vats
Affinamento
Barriques for 14 months - bottle for 12 months
Bottiglie prodotte
15.000

Olivar

Denominazione
Vigneti delle Dolomiti Bianco
Varietà
Pinot bianco, pinot grigio, chardonnay
Superficie
6 ha
Altitudine vigneto
300 metres asl
Suolo
Medium texture
Resa/ha
8000 kg
Vinificazione
Barriques and barrels size 3000 litres
Affinamento
In wood for 8 months and bottle for 6 months
Bottiglie prodotte
15.000