Col Vetoraz

Col Vetoraz’s History and Philosophy

The Prosecco is a wine that has undergone a series of changes and transformations that led him far away from its origins nice but simple highly sparkling wine, a fresh and fruity drink to be consumed at the bar before dinner or offered by restaurants along with menu to gratify customers who have not yet ordered. In its initial phase it was mainly produced by large commercial houses that dominated the production of the area: as in many other areas where sparkling wine was produced, small owners could not afford either a long period of aging on the sediment or, in the case of wines previously placed on the market, the expensive technology required for wine refermentation, pumping and bottling of finished wines.

In the past twenty-five years, however, this has changed radically, given that a series of small producers, who believed that the wine could have become considerably more complex and interesting, gained a lot of visibility and launched Prosecco high , making it become one of the most great viticultural successes of the post-war period. In simple numbers: a total production of wine that has reached 300 million bottles, like Champagne, and many warn signs that it is only a matter of time for further expansion. A trio of men, however, came to this conclusion over twenty years ago, in 1993 to be precise, and they joined forces to achieve the goal they had set themselves. Francesco Miotto ,Paolo De Bortoli and Loris Dell’Acqua , unlike many other partners in various other companies, have managed, without the slightest difficulty, to stay together and to move from success to success in their work; with a total production that has now reached 800 thousand bottles.

The wines of Col Vetoraz

The company is based in Santo Stefano di Valdobbiadene , in the heart of the best production area, and the vineyards owned by them amount to only 12 hectares, something extremely normal in this denomination where the vineyard land is extremely expensive, but a dense network of producers who work under the supervision of the house provides all the grapes necessary for a series of excellent wines. Choosing one in particular is not an easy task, but the aged Millesimato Dry , which optimally combines sweetness and freshness, is certainly at the top of the list.