My farm (Az.Agr. Winkler Dott. Alessandro) was founded in 2013 out of a commitment to the recovery and valorization of a historic grape variety (a so-called native variety) from the Treviso hills called Boschera. At risk of extinction, it was recovered; through a process of mass selection, vine cuttings were produced, and finally the first contemporary single-varietal vineyard was planted. Over the years, local varieties (Verdiso, Glera) and international varieties (Pinot Noir, Chardonnay) have been added.

Intentionally, less than half of the estate's land is dedicated to vineyards, but large areas are left to meadows, hedgerows, woods, olive groves, and fig orchards (we are a contributing partner of the Figo Moro da Caneva consortium). Our agricultural practices are minimally invasive, taking advantage of the hilly terrain of the plots. Certified organic since the 2017 harvest, we apply biodynamic principles and a constant push to reduce our use of copper.

The winemaking process takes place at third-party wineries certified by organic wineries, under our constant supervision: all cellar decisions are made by the author and the consulting winemaker. We follow the now universally adopted approach for natural winemaking: spontaneous fermentations, no use of enzymes or sulfites during fermentation; no thermal, physical, or chemical treatments of the wine except for static decantation (racking). A small amount of sulfites is added before bottling (final levels in the bottle are still <50 mg/L).

We produce two bottle-fermented wines (traditional in our hills): a sparkling white Boschera and a sparkling rosé made from Pinot Noir, a non-disgorged white sparkling wine made from Chardonnay and Boschera, and a still red wine made from Pinot Noir.