Giavi
With a history of viticulture on the Monticella hill dating back centuries and Prosecco production since 1914, the estate remains small and focused, with around 12 hectares under vine. Today, it is recognised for crafting high‑quality, terroir‑driven sparkling wines that emphasise freshness, elegance and precision.
Viticulture
The vineyards are located on hillside sites overlooking Conegliano, benefiting from favourable exposure and well‑suited clay‑limestone soils. Farming is largely manual, with hand harvesting ensuring careful fruit selection and maintaining quality. Traditional training systems such as Sylvoz are used, alongside sustainable vineyard practices, allowing the Glera grape to fully express the mineral, high‑acidity style typical of Prosecco Superiore.
Winemaking
Winemaking focuses on preserving the natural aromatics and freshness of the fruit through gentle, modern techniques. Grapes are softly pressed, followed by temperature‑controlled fermentation and clarification. Secondary fermentation takes place in stainless steel tanks (Charmat method) over an extended period to develop fine, persistent bubbles, with minimal bottle ageing to retain vibrancy and purity. [alliancewine.com]
Highlights
- Boutique Conegliano producer specialising in Prosecco Superiore DOCG with a focus on precision, elegance and freshness.
- Hand‑worked hillside vineyards maximise quality, expressing classic Glera character with mineral and aromatic clarity.
- Controlled Charmat winemaking creates refined, fine‑beaded sparkling wines with bright fruit and balanced acidity.
