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About the Winery

Gilvesy Pincészet

Hungarian expat Róbert Gilvesy moved back to his homeland from Canada, and began building the Gilvesy winemaking empire on the former Esterházy estate on Szent György Hill. Thanks to years of hard work, the Hegymagas-based facility now includes a modern building complex and about 13 hectares of vineyards, in addition to being the home of the family. The area is shaped by 6 million years old volcanoes, where indigenous and international varieties grow organically.

Robert’s absolute admiration for nature and the terroir translates into an immense respect for the environment. By farming using organic practices, the soils and the vines stay healthy. In the winery, by letting nature take its course without controlling the processes, and using local resources, such as Hungarian oak barrels, Gilvesy promotes and protects the Balaton region.

About the Winery

Niepoort

There is a revolution happening in the Douro, and Dirk Niepoort is leading the troops. For centuries this part of Portugal has been known only for its port, but today, many of these Portuguese winemakers are beginning to make red and white table wines with the same grapes that have traditionally only been used for ports.

Dirk was born in 1964 to a traditional Port family that has been in business since 1842. The first wine Dirk participated in making was the Niepoort Vintage Porto of 1987. At the time, the family-owned no vineyards, and had to source all its wine and grapes from other growers. Since then, he took over the management of the winery and set to purchasing top, old-vine, steep vineyards to secure top-quality grapes. He also started a project of making dry wines, from these prized, generally north-facing vineyards. The Niepoort house still keeps a complete line-up of Porto wines, ranging from Tawny to Colheita and Garrafeira (a tawny aged in 10L glass bottles, that only Niepoort makes), and from Ruby to Vintage. The dry wines, which now make up about 75% of the winery's production, include whites Redoma and Redoma Reserva, and reds Vertente, Redoma, Batuta, and Charmes. 

Today, the Niepoort family owns 80 HA of vines in the Douro, all farmed organically, incorporating some Biodynamic principles as well. They also have purchased some truly amazing, old vine vineyards in Bairrada, Dao and Vino Verde. Dirk also now has vineyards in the Mosel in Germany, which he vinifies with his two sons. While the Ports remain fairly traditionally made, the still wines have evolved considerably since the days of the late 90s and early 2000s when big, powerful, oaky wines were the trend. Today, the wines are very much in keeping with today's more progressive drinking wheelhouse. Namely, lower alcohols (often 11-13%), lighter, fresher, more drinkable-styled wines with minimal new oak influence. 

About the Winery

Parés Baltà

Parés Baltà is a family-owned winery in the Penedès region of Spain with traditions dating back to the 18th century. In 1790, the first vines were planted on the estate that now surrounds the winery. Today, however, more than 220 years later, almost everything is different.

The acquisition of the winery in 1978 by Mr. Joan Cusiné Hill, born in 1917 in Bellvei del Penedés, and the addition of the exemplary estates “La Torreta” and “Els Pujols” mark the beginning of the Parés Baltà of today. Mr. Joan Cusiné Hill comes from a family of vine-growers and, already from the age of seven, he helped his father to cultivate the vineyards.

His son, Joan Cusiné Cusiné, started to manage Parés Baltà in the '80s and released its first still white wine, which is still produced today, “Blanc de Pacs." At the end of the 80s, the first red wine from the company was produced, and since then he has enthusiastically been attempting anything that could raise the quality of the wines.

Since 2000, the management has been in the hands of the two grandsons, Joan and Josep Cusiné Carol. They have brought new and fresh ideas into the company, but also show respect for its tradition and have guarded the heritage. The wives of Joan and Josep, Maria Elena Jimenez and Marta Casas are the winemakers and oenologists. They have continued to develop new wines and increase the focus on quality.

Today, Parés Baltà produces a wide range of high-quality wines and Cavas that have been acclaimed both nationally and internationally. Every single wine is certified organic and the vineyards are biodynamic. Always keeping quality in view, the aim is to produce some of the best and most interesting wines in the world while protecting the environment.

About the Winery

Aphros

Founded in 2002, Aphros is a project designed to combine ecological and economical aspects to create true sustainability. Their belief is that nature and labour should combine in a meaningful way and they seek to capture this through Biodynamic viticulture, letting the uniqueness of the land shine through the fruit for inimitable wines. Loureiro and Vinhão have grown in these vineyards for centuries and serve as the reference point for the region.

The grapes are sourced from the Lima sub-region and the vines of Casal do Paço are situated in a south-facing amphitheatre north of the Lima River on gentle slopes with cool Atlantic breezes.

The winemaking is traditional, taking place in the basement beneath the main house. The cave is buried and naturally cool and damp. They once again straddle the line between a modern and traditional character with the addition of modern stainless steel equipment and traditional open-top lagars, and granite stone tanks, for red wine production.

About the Winery

Bodegas y Viñedos Pardevalles

Pardevalles is recognized for being one of the driving forces behind the D.O Tierra de León, betting on the development of the indigenous grape varieties Prieto Picudo and Albarín Blanco. In 1949 Rafael Alonso founded Pardevalles continuing with the family tradition of growing grapes and making wine. The winemaking tradition in León goes back more than 400 years, famous for its centuries-old caves where wine was originally made.

The vineyards of Pardevalles are located between 750 and 820 metres above sea level, in an area with a Continental climate. They grow in poor, rocky alluvial soils which helps maintain the freshness in the wines. The philosophy of the Estate is grounded in making wines which express the character and identity of their origin, with a deep respect for the earth and the indigenous varieties of grape, combining tradition, innovation, and hard work.

About the Winery

Weingut Heinrich

Gernot and Heike Heinrich founded their winery in 1990 with just one hectare and have steadily grown to 90 hectares today. Heinrich was one of the first in the region to transition from simple white wines to high-quality reds in the early 1990s and became famous for powerful red blends such as Salzberg, Gabarinza, and Pannobile. In recent years, the focus has turned to Blaufränkisch from the nearby Leithaberg DAC, and to “Freyheit,” a line of natural wines produced with minimal intervention in the cellar. Heinrich converted to biodynamics in 2006 and is a member of Respekt, a certifying body for biodynamic viticulture in Austria. Heinrich today is one of Austria’s most innovative wine producers.

Neusiedlersee, named for Lake Neusiedl, is a wine-growing area located north and east of the lake and is home to the Heinrich winery. The moderating effect of the lake combines with the warm Pannonian climate, and its alluvial soils provide ideal conditions for red grape varieties. The Heinrich estate consists of 90 hectares in three main areas: Heideboden (sandy-loam soils that stretch from the village of Gols to the shores of Lake Neusiedl); the Parndorfer Platte (low-lying hills with gravel soils located near the winery); and Leithaberg (a hill of limestone and schist soils on the northwestern edge of the lake).

About the Winery

Olivier Riviere

With about 25 hectares of rented and owned vineyards in Rioja Alta, Rioja Baja, Rioja Alavesa, and splitting his time between his own wines and consulting with other producers, it would be an understatement to say that Olivier Rivière is busy. Originally lured to Spain in 2004 by Telmo Rodriguez to convert his vineyards to biodynamics, Olivier came to appreciate the rich history of Rioja and the diversity of its soils and grape varieties. In 2006 he started his own project, and owing to the high cost of land in Rioja, he traded his farming talents for access to grapes from the best sites he could locate.

Olivier was born and raised south of Bordeaux in Cognac. He later studied enology in Montagne St-Emilion, focusing on biodynamic farming, followed by practical experience there, and later in Burgundy. The list of estates where he has worked is impressive by any standards, from the most dedicated fans of natural wines (Elian da Ros & Domaine de Chassorney) to ultra-traditionalists (Domaine Leroy.) When his plans to set up a Domaine in Fitou fell through, Olivier decided to spend a few years consulting in Spain, and he’s never left.

In keeping with his education and advocation, nearly all of Olivier’s vineyard sources – whether owned or leased – are farmed organically with biodynamic practices. The fruit is harvested by hand, and each variety is fermented separately. Depending on the source, it may be partially destemmed or fermented whole cluster. Fermentations are with indigenous yeasts. Macerations are gentle and short. Aging takes place in stainless steel or cement tanks, foudre, and barrel with each container chosen to benefit the expression of the terroir. SO2 is kept to a minimum, usually added only before bottling. There really is no precise recipe, only the guiding principles of minimal intervention and taste. These are not your grandparent’s Riojas, nor are they your parent’s. These wines represent a novel approach that relies almost entirely on the specificity of the site and the transparency of winemaking necessary to capture it.

About the Winery

JM Sohler

Situated 30 km southwest of Strasbourg, J.M. Sohler is a boutique estate family producer nestled in the hamlet of Blienschwiller. To the north lies Nothalten, noted for its Rieslings, especially Grand Cru Muenchberg. To the south lies Dambach-la-Ville, considered by many to be the best wine village in the Bas-Rhin.

The two houses pictured on the label are the home and winery of the Sohler family. The caves, where all the wine is matured, date back to 1563. The winery is well known for their wines from the Grand Cru Winzenberg vineyard, overlooking the town of Blienschwiller, at an altitude of 240 to 320m. Its steep southeast facing slope and granite-mica soils produce powerful, long-lived wines. 

About the Winery

Parés Baltà

Parés Baltà is a family-owned winery in the Penedès region of Spain with traditions dating back to the 18th century. In 1790, the first vines were planted on the estate that now surrounds the winery. Today, however, more than 220 years later, almost everything is different.

The acquisition of the winery in 1978 by Mr. Joan Cusiné Hill, born in 1917 in Bellvei del Penedés, and the addition of the exemplary estates “La Torreta” and “Els Pujols” mark the beginning of the Parés Baltà of today. Mr. Joan Cusiné Hill comes from a family of vine-growers and, already from the age of seven, he helped his father to cultivate the vineyards.

His son, Joan Cusiné Cusiné, started to manage Parés Baltà in the '80s and released its first still white wine, which is still produced today, “Blanc de Pacs." At the end of the 80s, the first red wine from the company was produced, and since then he has enthusiastically been attempting anything that could raise the quality of the wines.

Since 2000, the management has been in the hands of the two grandsons, Joan and Josep Cusiné Carol. They have brought new and fresh ideas into the company, but also show respect for its tradition and have guarded the heritage. The wives of Joan and Josep, Maria Elena Jimenez and Marta Casas are the winemakers and oenologists. They have continued to develop new wines and increase the focus on quality.

Today, Parés Baltà produces a wide range of high-quality wines and Cavas that have been acclaimed both nationally and internationally. Every single wine is certified organic and the vineyards are biodynamic. Always keeping quality in view, the aim is to produce some of the best and most interesting wines in the world while protecting the environment.

About the Winery

Vignoble du Reveur

Vignoble du Reveur (The Dreamer’s Vineyard) is a domaine founded by the immensely talented Mathieu Deiss (of Domaine Marcel Deiss) and his partner Emmanuelle Milan. While working with his father Jean Michel Deiss at the family domaine, Mathieu received an inheritance of vines from his uncle in the commune of Bennwihr, just outside the valley of Kaysersberg in Alsace. While continuing to work at Domaine Marcel Deiss, Mathieu and Emmanuelle saw the opportunity to use these 7 ha of vines as a home to experiment, push boundaries, and explore a new path for biodynamic viticulture and their winemaking dreams.

As with all things Deiss, it starts in the vineyards and their natural environment. After taking on the vines in 2011, they converted the domaine to biodynamics (it had been previously organically farmed before his uncle’s health problems) and received Demeter certification in 2013. Mathieu and Emmanuelle employ the same co-planting philosophy as the one at Domaine Marcel Deiss. As Mathieu explains, “We’ve chosen not to accentuate any particular grape, but rather the texture, consistency, depth, and minerality of the wine”. The wines in the stunning lineup show what this talented couple is capable of; from direct-pressed, co-planted Pinot Noir, Pinot Gris, and Pinot Blanc to skin macerated whites that set a new standard for the “orange wine” category. Mathieu and Emmanuelle’s intellectual curiosity pushes them to continue to experiment with new techniques in the cellar, including the remarkable “Rien en Bouge” cuvée, which is made with whole bunches of Pinot Noir macerated in direct-pressed Pinot Gris/Pinot Blanc juice. Trailblazing is in the Deiss DNA, and in the future, we can expect many more paradigm-shifting innovations from this dynamic duo.

About the Winery

Suertes del Marqués

The Canary Islands, located off the coast of Morocco, but technically a part of Spain, form a backdrop for some of the most unlikely yet wondrous vineyards for producing fine wines in the entire world.

In a valley facing North and North east on the cooler, ocean-influenced North-facing part of the Island is the Valle de la Orotava DO and home to the vineyards of Suertes Del Marques.  The vineyards are on very steep hillsides rising up from the sea, between 400 and 700 meters elevation. This part of the island is often 15-20 degrees cooler than the much hotter and sunnier south side of the island. Like the extreme Sonoma Coast in CA, this area is often under cloud cover which protect the grapes from the powerful sun rays. In fact, Tenerife is at the same latitude as Central Florida, and well out of the 30-50 latitude range that is often considered the 'rule' for making fine wines.

Visiting the vineyards of Suertes del Marques is like going back in time.  The area is Phylloxera free and so the vines are pie franco (own rooted) and extremely old, with some potentially over 200 years!  Many of the vines are trained using a unique method to this area called Cordon Trenzado where the vines spread out in long braids of wood, some up to 15-20 feet from the mother trunk! The varietal mix here is like a treasury of lost and little know grapes: Listan Negro and Blanco, Malvasia Rosado, Vijariego, Baboso Negro and more, about 80% red and 20% white.

Given the extremely special nature of what Suertes del Marques possesses, proprietor Jonatan Garcia Lima works all his vineyards organically and all by hand and with the utmost care and respect for nature and the history. And from these amazing and unique vineyards, he endeavors to make fresh, tensile and mineral driven wines that showcase the volcanic soils and the native varieties.  To achieve his objective, through years of experimentation and refinement, he has divided up the slope into parcels to achieve a hierarchy (much like a slope in Burgundy) as well as a unique vineyard signature to each of his top Cru wines.  These various parcels have names like El Ciruelo, El Chibirique, El Esquilon and La Solana. The parcel wines are also grouped by soil type, with gold capsules indicating more "sandy" soils and silver capsules more clay over the bedrock of volcanic subsoils. 

To achieve the utmost purity and refinement to the wines, all work in the cellar is done with a minimum of interference. This includes all indigenous yeast fermentations, use of neutral large oak barrels with minimal racking and added sulphur during the élévage. He also is a believer of using a decent percentage of whole clusters in fermentation for these native varietals, having been inspired by tasting and visiting in areas like Burgundy and the Rhone Valley. At bottling, there is also a minimum of filtration with the wines just passing through a large screen to remove any unwanted remnants, stems, grape skins, etc.

The resulting wines are super pure, and without artifice. They most certainly reflect the terroir from which they come. On both the reds and whites, they are fresh and bright with a strong underlying volcanic minerality, which Jonatan says can sometimes be misconstrued as reduction. Nonetheless,the wines themselves can sometimes be a little reduced, particularly in the months after bottling given the minimal racking and low SO2. If so, he recommends a nice decant before serving. He says. "if I wanted to make simple, fruity wines, without this pronounced 'Volcanic' character, I would have to use artificial yeast and new oak!" Obviously, not the kind of wines he or we are looking for from this unique terroir! All in all, these are extremely versatile wines and can pair beautifully with a range of foods.

About the Winery

Mylonas

The history of Mylonas winery dates back to the beginning of the 20th century. In 2000 the winery passed to brothers Stamatis and Antonios Mylonasa, a dynamic third generation and quickly after the release of the first bottling in 2006 it gained esteem and was recognized as one of the most upcoming producers in the Attica region.

The self-described ‘micro-winery’ of twelve hectares is situated in the red clay-limestone of Keratea, Attica and practices organic farming. This region has been the historical engine for bulk retsina production, and the dominant variety, Savatiano (Greece’s most planted by hectarage) has consequently suffered a poor reputation, but the Mylonas brothers’ beautiful old bush vines yield wines of true concentration, character, finesse, and pedigree. Working with old, non-irrigated vines, low yields and with great care in the winery using both modern and traditional techniques such as clay amphora, they manage to uniquely express the local terroir and the beauty of the Savatiano grape variety.

About the Winery

Raventós

Raventós i Blanc is the story of a family inextricably linked to their land, a winemaking tradition going back over 500 years, proven by ancient documents still held at the estate. The Raventós i Blanc estate, which has belonged to the Raventós family since 1497, covers 300 acres of vineyards, woodlands and a lake in Sant Sadurní d’Anoia. Following this line of succession, in 1872 Josep Raventós Fatjó made the first bottle-fermented wine in Spain using native grapes from this estate. Raventós i Blanc, the longest, documented viticulture tradition in the world, owned by the same family since 1497.

Raventós i Blanc, loyal to its tradition, make the relationship between human and nature central to the winemaking philosophy. In order to achieve wines of the greatest authenticity and typicity, they returned to the traditional method of vine-growing, which was already being used on the estate in 1497: the interaction between the land, microclimate, vines, animals and the people who work in the estate. Their goal is to ensure that their estate is treated with the utmost authenticity and tradition, placing an absolute priority on soils, climate and native grape varieties.

About the Winery

Stéphane Aviron

Stéphane Aviron can be considered a pioneer in his approach to winemaking in Beaujolais, however he would just tell you that he’s simply returning to the traditional practices that have always made fantastic Gamay wines. Sustainable viticulture, extremely old vines and classic Burgundian techniques. He focuses on the Beaujolais village crus, all but forgotten gems of vineyards when the nouveau craze took over, which are the best sites for unique, expressive and terroir driven wines. All of the fruit is sourced from old vines (40+ years), so seeing Vieilles Vignes on the label is a rite of passage, not a privilege. Authenticity and a distinctly Beaujolais style of winemaking is what sets Stéphane apart from the rest.

About the Winery

Domäne Wachau

Domäne Wachau, led by Roman Horvath MW and Heinz Frischengruber, has developed into one of the top wineries in Austria, with an excellent range of Wachau wines that beautifully reflect origin. World-famous vineyards such as Achleiten, Kellerberg and Singerriedel are just a part of the wealth of top sites managed by Domäne Wachau.

The work of the vintner families is of crucial relevance to the entire winery. With many of these families active for several generations on the steep terraces of the Wachau, they know the special features of each vineyard plot. Through their loving attention to detail combined with enormous experience, they ensure that there is ecological balance, promote diversity and increasingly rely on organic farming.

About the Winery

Monmarthe

The Monmarthe family has been living in Ludes since 1737 and has been owning agricultural lands and vineyards. Yet the main activity of Sebastien Monmarthe and Leon Monmarthe is the provision of wines.

Everything changed in 1930 when Ernest Monmarthe decided to launch his own champagne, Champagne Ernest Monmarthe. Production was very low and agriculture was the main income of the family. Thanks to Leon Monmarthe and his wife Anne Marie, Champagne Monmarthe began a period of modernization and commercial development. In 1990, Jean-Guy arrives at the estate to take over the operation with his father. It also marks the arrival of new tanks and the opening of an export market.

Since the beginning, the Monmarthe family has been working heartedly to preserve its terroir, using treatments only when needed according to the different plots. Recently, the Champagne house has been awarded the Certificate of High Environmental Value for its whole vineyard. This distinction is given in tribute to the efforts and results got by Jean-Guy MONMARTHE and for the respect of his terroir.  

About the Winery

Peter Zemmer

Since the establishment of this family business in 1928, the Peter Zemmer winery has been producing top-quality wines on some of the finest estates in and around Cortina s.s.d.v. in Alto Adige – South Tyrol.

Peter Zemmer’s extensive experience, detailed and innovative knowledge — together with the perfect natural environment — guarantees the quality wines have an expressive character and are in harmony with the surrounding nature.

The expressive character of the wines is formed in the vineyard. Intensive nurturing of the grapevines, as well as the careful selection, are the essential prerequisites for authentic wines. Peter Zemmer attaches great importance to the production of natural wines that accurately reflect their character of origin and expressively unite the unique terrain.

There is a fascinating interplay between tradition and innovation, man and the surroundings, and sense and sensuality in these wines. It is with this passion and sensitivity that Peter Zemmer brings his wines to life.

About the Winery

Abbia Nòva

Located in the town of Pilio, about thirty miles east of Rome, Abbia Nova is the project of cousins Daniele and Pierluca Proietti. They farm 7 hectares of vines, mostly inherited from Daniele’s father, with many of the vines being indigenous varietals to the area. Some of these vines are at least eighty years old.

The cousins follow a combination of natural and traditional methods both in the vineyards and in the cellar, starting with organic and then moving to biodynamic principles. They avoid treatments like sulphur and copper and instead use natural resistance methods that they produce themselves. Their wines are vegan-friendly and organic certified from vintage 2020 on.

About the Winery

Château Combel-la-Serre

Julien Ilbert is a young, charismatic vigneron with a fresh perspective on his native Cahors. Vines have been in the Ilbert family for generations, though grapes had always been sold to the local cave coopérative. In 1998, Julien decided to break off and start his own estate. Things didn't exactly go according to plan, and a chance meeting with Mathieu Cosse at a rugby match quickly led to a seven-year relationship, with Julien being Mathieu's main source for high-quality Auxerrois (aka Malbec, aka Côt).

After an amicable split in 2005, Julien was back on track to producing his own wines: Château Combel-la-Serre was born. 25 hectares of Auxerrois are planted on a diverse amount of terroirs, all within 5 kilometres of the cellar. Though a Cahors wine only needs to be 70% Auxerrois to get the appellation, Julien believes it is the only grape suitable for what he's trying to accomplish. As such he has consciously avoided planting the traditional Negrette and Tannat and completely eschewed the more recent trend of planting Bordeaux varietals.

The estate is certified organic as of the 2015 vintage, but chemicals have not touched the vineyards for quite some time. Everything was conventionally farmed from the advent of such technology, but the death of Julien's grandfather from Parkinson's deeply affected the family's agricultural philosophy. Convinced that the chemicals he'd openly exposed himself to day in and day out were at the root of his illness (on top of the vines, an additional 40 hectares of cereals were worked by the family at the time), the Ilbert stopped using these products on their land.

The wines have also evolved in the decade since Julien launched his own estate, culminating in what we now get to enjoy in our glasses. Though you should never judge a book by its cover, Julien has made the decision to design playful labels and bottle the wines in Burgundian bottles, two seemingly superficial details that are actually a very bold statement in the ultra-traditional mindset of most Cahors producers.

About the Winery

Alpha Box & Dice

Alpha Box & Dice is a boutique McLaren Vale winery embarking on creating an 'Alphabet of Wine' – with a different wine style to reflect each letter of the alphabet. Each wine fulfils a different purpose and has its own story to tell. Their wines transcend style, region and varietal boundaries and are created using small-batch, minimal intervention and vegan-friendly methods.

While completely distinct in flavour, appearance and orientation, each Alpha Box & Dice wine is linked through a strong sense of place.

About the Winery

Arnaldo Caprai

The family operation began in 1971 when textiles entrepreneur Arnaldo Caprai purchased 12.5 acres in Montefalco. In 1988, management passed on to Arnaldo’s son, Marco, who launched a project to cultivate the promotion of the native grape of Montefalco, Sagrantino — increasing the estate’s premium wine production program and building brand recognition around the globe. Marco’s unbridled determination led directly to new acquisitions, scientific research and technological innovation.

Today, the Arnaldo Caprai estate encompasses 370 acres — 220 of which are currently in production — surrounding the villages of Montefalco, Gualdo Cattaneo and Bevagna, and produces Montefalco DOC and Grechetto dei Colli Martani DOC as well as Montefalco Sagrantino DOCG. In addition to its commitment to quality, Arnaldo Caprai is recognized for its dedication to environmental, economic and social sustainability, as well as being champions for the wines of Umbria.

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Radio-Coteau

It’s rare to find an entire estate with a 120+-year-old growing history in California. The wine life of the Radio-Coteau property dates back to 1892 when J. Morelli & Sons planted the first vines. But it’s rarer still when the current owner worked at Baron Philippe de Rothschild (Pauillac), Comte Armand (Pommard), and Jacques Prieur (Meursault), as well as Bonny Doon in Santa Cruz and Dehlinger in Sonoma.

Eric Sussman founded Radio-Coteau in the early 2000s and produced its first wine in 2002 from 56-year-old Zinfandel vines in collaboration with then-property-owner Robert Von Weidlich. In 2012, Eric would acquire the estate and its 42 acres of vineyard, as well as wildlands and garden. With it, he brought his keen sense of terroir, his low-intervention approach, organic and biodynamic practices, and a range of animals to what he calls his agroecosystem. In the high-elevation, cool coastal Sonoma area he grows Pinot Noir, Chardonnay, Syrah, and Zinfandel.

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Azienda Agricola Tessari

The Tessari family have Soave in their blood. For three generations they have been extracting delectable wine from the well cared for vines of their Monteforte d’Alpone vineyards. With only a little over a hectare of Garganega grapes in the prestigious volcanic solis of Soave Classico, Antonio Tessari hand dug his cellar back in 1933 and started the legacy that continues today with his grandchildren: Germano, Antonio and Cornelia.

From vineyard to bottle, these three siblings oversee it all; with unwavering respect for tradition, quality and passion for the art of winemaking. The volcanic soils of the hillside are rich with basaltic rocks and clays, which guarantees the health of the plant and the promotes the mineral and floral aromas that are characteristic of the Garganega grape. Truly artisanal wine making at it’s best.

About the Winery

Vitas

The Vitas Winery has been in the family since 1935, for four generations. It is located in the wine-producing area of DOC Friuli Aquileia, on a clayey-marly and sandy-calcareous soil (the so-called Magredi), one of the ingredients which, together with the influence of the sea and a friendly sun, create a perfect microclimate for vine-growing. A lot of importance is placed on conserving the environment and they use methods that protect their natural resources and the surrounding environment