The winery – built partly above ground and partly underground – dates back to the beginning of the 16th century: since then, every year for nearly 500 years, a new vintage wine has been nurtured within these walls.

Over the years the winery has been modernized, addingstate-of-the-art equipment and techniques to ensure high quality wine.

Oak-aging, the final step in our winemaking program, adds depth and concentration to our wines by using small French-made barrels and larger Italianmade ones.

While most of our white grapes go directly from the press to small French oak barrels for fermentation, our Chardonnay and Trebbiano grapes undergo 48-hours of skin contact before barrel fermentation. All Colle Verde red wines undergo extended (up to 21 days) skin contact to add richness, deep color and intense flavors.

Only after the fermentation is completed does barrel-aging, a process lasting from 12 to 24 months, begin.

At the end of the aging process, we insist on bottling our red wines without filtration to preserve their character, fruit and texture.