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Azienda Agricola Ca'Viola1991. That year at the start of the decade marked Beppe Caviola's entrée into the world of wine. To be honest, it wasn't a real debut, because Beppe had been involved with wine since he was a boy, ever since he first decided to attend the Enological School in Alba, where generations of the finest viticulturalists and winemakers have trained. After young Beppe finished his studies, he found a job at the Enological Centre in Gallo, just outside Alba. There he met Maurizio Anselmo, with whom he developed a deep friendship destined to change both their lives. Maurizio came from Rodello, a handful of houses set against the wind on the side of a large hill covered in rows of dolcetto vines. As a hobby, he tended a small patch of vines; the grapes went the local cooperative. Most importantly, he owned a tractor. Beppe asked if he could use it on a small farm he had his eye on in Montelupo, his hometown, another tiny village along the road that heads south from Diano. Beppe's family ran an "Alimentari" there, a food shop, with an attached tobacconist's. Locally the shop was famous for its cured meats and Piedmontese Fassone beef and veal, prepared by Beppe's father. This was still the Langa of the 1980s: the hills were not yet famous, but a new wind was starting to blow, and having a tractor to work the vineyard could make all the difference. As does having the right mentors. Beppe rented the vineyard of his dreams, called Barturot, and began vinifying the grapes in the garage of his parents' house. One day Elio Altare, already an established star in the Barolo galaxy, tasted that wine and encouraged Beppe to bottle it. And so, in 1991, he released 860 bottles of Dolcetto, the first wine labelled with the Caviola name.


Cembra cantina di montagna is the highest winery on the Trentino mountains (700 m ASL). Established in 1952 at the initiative of a group of vine-growers, today its members number about 400, passionately dedicated to heroic grape growing on the hard-to-reach terraces that are typical in the valley. Cembra is nestled in the area that is also Europe’s leading producer of porphyry, the valley’s red gold, a rock that gives wines extraordinary flavour and persistence. In this unique landscape, a number of vines selected through the 1980 zoning project find their ideal habitat, revealing all the tradition and strength of the Trentino area in the aromas and flavours of their wines.
The mineral content and elegance of Müller Thurgau from Vigna delle Forche (872 m ASL) counterbalances the opulent and persistent structure of Càncor Riesling. The finesse and immediate fragrance of Schiava Valvalé is joined by the persistence and aromatic complexity of Pinot noir from Vigna di Saosent. The balanced aroma and harmony of Chardonnay Camìn pair with the rich taste of Sauvignon Valtini, confirming the eclectic character of this historic terroir.
The wonders of a hidden world, the Cembra Valley, are revealed in a triumph of flavours and aromas, classic yet modern, the tradition and values of this land preserved by the efforts and faith of its mountain people.

Cesarini Sforza has emerged as the most successful example of a company that symbolizes its region, Trentino. Origin, tradition, history and innovation are important elements of its sparkling wines, from the prestigious “Aquila Reale” and the four sophisticated “Tridentvm” wines to its “Brut Riserva”, which has been a continuing favourite for more than forty years.
All of these sparkling wines faithfully reflect the region and its wine growing tradition (which is at times heroic – like in the Cembra Valley) “decanted” into a production philosophy that originated many years ago, in 1974, when Count Lamberto Cesarini Sforza, along with Giuseppe Andreaus and other bold pioneers of the virtues of the Classic Method, founded the company Cesarini Sforza in Trento.
Since then, Cesarini Sforza has always promoted wine growing that is based on precision and quality, enhancing the value of Chardonnay and Pinot Nero grapes. Over time, the company has been at the heart of projects that have left an important mark on the development and growth of the “Trentino” Classic Method.

One and a half century of wines, one family, millions of bottles produced, appreciation from all over the world, eagerness for a never-ending improvement. This is how ‘Cleto Chiarli’ was born. It is more than only a winery; it is a world where to produce excellent wines, the ideal cradle where to get the best out of Lambrusco grapes. A modern structure, up-to-date technologies, a setting where you can almost breathe history and tradition. No hurry, nor production anxieties, only the wish to improve ourselves.
This is how products such as ‘Vecchia Modena Premium’, ‘Fondatore’ and ‘Vigneto Cialdini’ were born, true oenological icons, so linked with their environment and tradition that just the name of Lambrusco cannot convey their true qualities, and is inadequate to express the uncomplicated mineral taste of Sorbara or the rich and fruity sensuousness of Grasparossa. 



Passion, experience and all the quality of Mother Nature: these are the choice elements behind Collesi beers, skillfully brewed at the Collesi brewing plant in Apecchio, a charming medieval town in the countryside of Italy’s Marche region, along the ancient Via Flaminia that once linked Rome and Rimini. The passion comes from Giuseppe Collesi, who is taking its beers to every part of the world – from the United States to Japan, from Russia to Northern Europe – along with a constant and continuous growth. The experience comes from Belgian master brewers, who right from the start has worked to achieve a perfectly balanced beer with great appeal, true to the Belgian Trappist brewing traditions of which he is one of the foremost exponents. Finally, and certainly no less important, the ingredients. The fine organoleptic qualities of Collesi beer are also the result of the brewery’s prime geographical location. The hard limestone water from Mount Nerone is one of Europe’s finest for brewing, adding precious value. The barley is grown in the Collesi family’s own fields, and after being malted at the Marche regional malthouse returns to the brewery as malt to be used in beer-making. A truly local brew with truly local ingredients!


It is since 1888 that the Quattrociocchi family is edicated to the cultivation of olive trees, handing over the years this passion and keeping in time and in full respect of tradition. The farm, still the residence of Quattrociocchi family, is situated among olive trees. Also in the wake of the best tradition, Americo Quattrociocchi grandson of the founder, produces his best oil promoting it on the best worldwide markets. The results came and the oil from Quattrociocchi has received prestigious awards, the Hercules Olivario, the International Prize Biol, Der Feinschmecker, the Sol d'Oro and Flos Olei 2011,2013 and 2019.


Once upon a long ago we have chosen this name: Santa Barbara. Our neighbourhood, the place where we live, the place where we till the soil. Rich and pleasant nourishment for our wine. An ancient work, gentle and conscious, allows us to create harmony, to keep it, like a promise. it's not us who create our landscape, it is the wine itself which continuously improves its details. The name "barbara" comes from latin "barbarus", which means "foreign". It can be dated back with certainty from a 6th century lombard-germanic military outpost. It hosts the offspring of ancient ethnical movements of people eventually mingling with the land which hosts them, and which is as kind as mother earth. The castle was built in 1200 and has often been under dispute because of its reassuring inviolability. and suddenly an image: Santa Barbara. a 1600's painting exposed in the office of the mayor. and also a statue within a niche on the high altar of the baroque church with the same name. moreover, also a stone arch in the center of the village is named after her. And so are our winery and the place where it is located. here and in the surroundings we have our vineyards, which form a natural amphitheater. Here we live and work in order to best characterize autochthonous grape varieties such as verdicchio and montepulciano. we also have "fun" in creating blends with international grape varieties such as cabernet-sauvignon, merlot and syrah. It is a neverending activity, which allows us to always and continuously learn something new. each harvest is an important examination of our grapes and also of our lands. None of us has an innate knowledge of wine. we have had to learn how to do it. and we have learnt something every day. Little by little we have learnt joy at last. today we breathe it in every corner of the winery. we demand value, we seek it as if we made a deal, and pursue the perfect bottle for those friends who will surely appreciate our commitment and the qualities of our wine.
Trabucchi d'Illasi
The activities on the estate are oversoon directly by the Trabucchi family in liaison with the oenologist Franco Bernabei. The finest quality is our company philosophy. Each vineyard is managed according to its unique features and its specific interaction with the surrounding environment, so that the vines achieve the most suitable physiological balance.
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