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LA VIGNA DEL NESPOLO

Bio Certification, Organic Cultivation

La Vigna del Nespolo is the brainchild of Luisa Bortolomiol and is an expression of her heart-felt enthusiasm, deep personal convictions and desire to carry on her family tradition in the production of sparkling wine, a tradition started by her father Giuliano in 1946.

Luisa is deeply connected to her father’s legacy and has inherited his ability to innovate. From this comes a new vision for Prosecco production based on her respect for her land and desire to safeguard it into the future. A vision that has as its guiding principle respect for the environment, for a viticulture from a more natural time when pesticides and chemical fertilisers were not used and when the grapes were filled with the genuine flavours of the earth without contamination.

This is no easy task with no guarantee of success and in order to maintain the organic certification of both the grapes and wine, a great many agronomic and administrative hurdles must be overcome.

In 2015, Luisa purchased a hectare and a half of family vineyard in the heart of the traditional home of Conegliano Valdobbiadene Prosecco Docg which had already been used for the production of organic grapes for some years.
Luisa decided to take over production personally, starting from the land. She oversees the work in the vineyards and follows the process right through to production and bottling. The idea is to make a pure Valdobbiadene Docg from grapes originating exclusively from Valdobbiadene and obtained solely from the Nespolo vineyard.

HISTORY

The First prize.

Drawing on the experience of earlier generations, focusing on quality and choosing the best vines, Gottardo Zanetton obtained the first prize in the exhibition of Typical Local Wine Grapes during the fourth Festa Nazionale dell’Uva (National grape festival) in Valdobbiadene in 1933.

TERRITORY

The vineyards.

In 1964 the Labano farm, which later became the Casa Gialla farm, established its headquarters in the Colonia Campion built by Fascist Francesco Marinotti and purchased in 1957 by the Zanetton brothers. The vineyards of the Casa Gialla farm spread over the hills of Valdobbiadene and Maser, characterized by a unique micro-climate and minerals in the soil that make these areas ideally suited to viticulture with a positive impact on the quality of the Casa Gialla cuvées.

PRUNING

Experience and tradition.

Pruning is the moment when man and land merge to become one. The art of pruning handed down by older winemakers to future generations enables us to shape the vines and to control the quantity and quality of the product.

WINE HARVEST

Quality and care.

The grapes are picked only by hand by selecting perfectly ripe grapes in the vineyard. Wine making starts immediately, separating the juice from the marc and the stalk, and gently pressing on the grapes, in order to extract only the juice that comes from the heart of the grape. The juice obtained is cold settled and then left to ferment in stainless steel tanks at a controlled temperature.

PROCESSING AND BOTTLING

From the vineyard to the bottle.

Sparkling wine is made using the Charmat method, which is the best way to maintain and preserve the aromas and delicacy of the grapes from which the wine is made. The result is an excellent sparkling wine, with good acidity and a fruity aroma, immediately enjoyable, the result of the perfect synergy of man’s work within the environment.

History

Wines