The Ghisolana Winery, with the restaurant “Al Capitello”, is managed by the Dall’Est family, who takes care of every aspect of daily life with dedication and scrupulousness. Special attention is paid to quality in the utmost respect for nature, both in the production of food and in the production of organic wine.
Their vines are born in the hills of Monfumo, in the heart of the Asolo Montello Consortium. Here the clay and calcareous soil meets a climate characterized by strong thermal variations, thus allowing the grapes to maintain all their aromatic charge. Always following the criteria of respect for nature and animals, the cultivation of vines does not use herbicides, but uses other more sustainable systems to maintain the quality and naturalness of the primary product.
The characteristics that distinguish the organic wines of the winery result from the care of the territory and processing:
- Biodynamic Agricolture: Only organic manure is used for fertilisation, biodynamic preparations are used for soil fertility.
- Hand picking: All operations are carried out by hand, minimising the treading of the soil and the presence of machines in the vineyard. All this, together with the absence of weeding, allows a great biodiversity in the soil.
- Exceptional material: The possibility of processing an exceptional raw material such as high-altitude grapes allows to minimize winery operations.
REQUESTS
Creation of a label to be placed in the bottle of their new biologic wine, Asolo Prosecco Superiore DOCG, which respects the values of simplicity, authenticity of the Dall’Est family, adding a fresh touch in color and contents.
