The Col Tamarie farm is located on the hills behind Vittorio Veneto, 450 meters above sea level; we are in a small village inhabited mainly by farmers, completely isolated from the city - despite the fact that it is only 15 minutes away by car -, a wonderful place, which invites man to reflection and meditation. Alberto dalle Crode founded the company in the early 2000s, replanting 4.5 hectares of vineyards and giving voice to all those varieties historically present in the area: glera, boschera, verdisio, perera, bianchetta, grappariol, malvasia istriana and pinot grigio. Furthermore, Alberto has always sought an approach to viticulture that was environmentally sustainable and, after the first production in 2013, he also welcomed Marta de Luca, a homeopath, to the company; the two, since then, have applied homeopathic viticulture in the vineyard and adopted practices aimed at increasing the vital force of the vines. In the cellar, then, the mentor for both of them was Gaspare Buscemi; the latter, in fact, directed them towards a winemaking based on a few but precise elements: cleaning of the musts starting from fresh and healthy grapes and no addition of sulfur. Their production is currently focused on a Sparkling White Wine produced with the ancient method of refermentation in the bottle and starting from native grapes of the Treviso tradition. Left to rest in the bottle for at least 10 months before being released for sale, it is a wine rich in flavor, an emblem, in the land of the Italian sparkling wine industry, of heroic viticulture; an expression of taste, tradition, fruit and tension, it is a sparkling white that fears nothing, not even the years.
The Col Tamarie farm is located on the hills behind Vittorio Veneto, 450 meters above sea level; we are in a small village inhabited mainly by farmers, completely isolated from the city - despite the fact that it is only 15 minutes away by car -, a wonderful place, which invites man to reflection and meditation. Alberto dalle Crode founded the company in the early 2000s, replanting 4.5 hectares of vineyards and giving voice to all those varieties historically present in the area: glera, boschera, verdisio, perera, bianchetta, grappariol, malvasia istriana and pinot grigio. Furthermore, Alberto has always sought an approach to viticulture that was environmentally sustainable and, after the first production in 2013, he also welcomed Marta de Luca, a homeopath, to the company; the two, since then, have applied homeopathic viticulture in the vineyard and adopted practices aimed at increasing the vital force of the vines. In the cellar, then, the mentor for both of them was Gaspare Buscemi; the latter, in fact, directed them towards a winemaking based on a few but precise elements: cleaning of the musts starting from fresh and healthy grapes and no addition of sulfur. Their production is currently focused on a Sparkling White Wine produced with the ancient method of refermentation in the bottle and starting from native grapes of the Treviso tradition. Left to rest in the bottle for at least 10 months before being released for sale, it is a wine rich in flavor, an emblem, in the land of the Italian sparkling wine industry, of heroic viticulture; an expression of taste, tradition, fruit and tension, it is a sparkling white that fears nothing, not even the years.
