English: The Luca Fedele farm was founded in 2014 as a natural continuation of the winemaking activity already started by Luca's uncle in 1965. Starting from the old vineyards included in 2.5 hectares, the vineyard surface is doubled with the rental of other land near Corno Di Rosazzo, starting the new adventure of this small family-run company, aimed at the utmost respect for the territory and the surrounding nature. All the vineyards are made up of a precious heritage of old vines, between 30 and 65 years old. The soil is treated with the utmost attention, following the specifications of the integrated fight for the defense of the vine, only natural fertilizations are carried out (manure-dung) without chemical weeding. Luca Fedele with the desire to do of a boy wants to always maintain a link with tradition, he personally follows all the production phases, characterized by exclusively manual practices. The harvest is carried out by picking the grapes by hand, while in the cellar spontaneous fermentations are carried out, in cement tanks for the whites and in steel for the reds.

English: The Luca Fedele farm was founded in 2014 as a natural continuation of the winemaking activity already started by Luca's uncle in 1965. Starting from the old vineyards included in 2.5 hectares, the vineyard surface is doubled with the rental of other land near Corno Di Rosazzo, starting the new adventure of this small family-run company, aimed at the utmost respect for the territory and the surrounding nature. All the vineyards are made up of a precious heritage of old vines, between 30 and 65 years old. The soil is treated with the utmost attention, following the specifications of the integrated fight for the defense of the vine, only natural fertilizations are carried out (manure-dung) without chemical weeding. Luca Fedele with the desire to do of a boy wants to always maintain a link with tradition, he personally follows all the production phases, characterized by exclusively manual practices. The harvest is carried out by picking the grapes by hand, while in the cellar spontaneous fermentations are carried out, in cement tanks for the whites and in steel for the reds.