A wine that tells the story of our work and our land - Prosecco Stefani
The Stefani farm was founded in the early 1980s when Gino Stefani decided to buy his first vineyard in the hamlet of Campea di Miane, at ‘Cal de Pera’, in the heart of the wine production area now recognized as DOCG. From that moment on new plots of vines have been added every year until the property has reached a size of four hectares. Not a large property as far as vineyards go, but Stefani farm has prospered because of a love for working the land which provides the overwhelming drive that plays such a great role in the production of the wine. The cultivation and harvest of the grapes is done entirely by hand, the steep hills of the estate prohibiting the use of tractors. The love of work and the incurable urge to improve the quality of the product has played a key role in the continuation of the wine making traditions of the family.
The greatest source of satisfaction is to have created a wine that comes not only from the passion for work, but also from the richness of nature that emanates from the land that bears the name of Prosecco Stefani.
A symphony of nature
We use traditional farming methods whenever possible in our effort to harmonize with the elements, and our vineyards blend with the environment that hosts them as if they were stitched into the earth by nature. The vines are secured to wooden support posts with the previous year’s cuttings and with chestnut pegs. The posts themselves are native to this area and very rich in tannin, an impregnating agent which prevents the formation of bacteria and ensures their durability over time. In addition to creating an ecological harmony, this wooden brace is an ideal companion to the vines as it insulates them from the effects of temperature changes, unlike support poles made from iron and cement. It is this kind of attention to detail that gives our product a special quality.
The presence of small and precious natural springs within our estate ensures that the ground will be watered even in dry periods, enabling the maximum development of the plants and the grape clusters.
The steep hillsides of our vineyards arose from the seabed of the Adriatic Sea millions of years ago as a result of pressure from the African Tectonic Plate on the European continent; the same event that pushed up the mountains of the Alps. Evidence of this gradual upheaval is demonstrated by the conspicuous presence of marine fossils, fossilized algae and microorganisms that form the earth on which the vines feed. This earth, called ‘salis’, in the dialect of the peasants, makes up the material beneath the clay. The magical partnership of these two elements creates the best soil for plants like grapevines, apples and pear trees, whose fruits are enhanced by the clay. The argilla, accompanied by the salis, contains valuable substances that are transformed into fruits of unmatched fragrance and freshness.
The production area for Prosecco di Conegliano Valdobbiadene DOCG is located between the two towns at the foot of the pre-alpine mountains in the province of Treviso. This ridge constitutes a junction between the towering Dolomite mountains and the Venetian lowland. The confluence of peaks and plains makes for an environmental scenario of strong regional traits, characterized by steep bluffs alternating with gentle slopes and dominated by beautiful vineyards.
This area includes 15 municipalities within the Treviso region and covers an area of about 20,000 hectares. The vineyards are only in the sunniest part of the hills, at an altitude between 50 and 500 meters above sea level, the north side of these hills being mostly covered by forests. Sun exposure, then, combined with earth particularly rich in clay and organic matter, creates the conditions essential for the maturation of a grape of the highest quality.
The Conegliano-Valdobbiadene wine is at the top of the quality pyramid of Prosecco. Its superiority is ensured by Italian law with the initials DOCG, (Denomination of Controlled and Guaranteed Origin), the highest recognition of quality. This superiority is determined by three elements: the territory, unique thanks to its microclimate and soil composition; the history, that started in 1876 with the foundation of the first school of wine in Conegliano; and the traditions, initiated at that early institution, that live on in the processing methods we still use today.
Azienda Agricola Stefani di Stefani Gino Mariano
via Roma 20, 31050 Miane (Treviso)