Our story begins in 1924, among the hills of Valdobbiadene, where we have cultivated vines with respect and dedication for generations. We produce bottle-fermented wine, following simple and natural methods, the same ones that have always accompanied our family's work.

In the vineyard, we work with the earth in mind: we don't use herbicides and use green manure and compost to nourish the soil and preserve its vitality. Every step is guided by the idea that quality comes first and foremost from respect for the environment.

In the cellar, everything is done with the same care. The grapes are hand-selected, and the three-level structure allows us to harness the force of gravity and avoid unnecessary mechanical intervention. We don't add additives, and the use of sulfites is minimal, because we want each wine to express itself, without artifice.

This is how our three crus were born: Ca' dei Zago , Mariarosa , and Marino , three wines, three Valdobbiadene lands. Each one embodies the voice of its hill, the character of its soil, and the passion of those who, for over a century, have carried on the work of generations, with care, attention, and love for the land.