A long history of 100 years
In the 30s Romano Vedova moves from San Pietro di Barbozza and bought his first estate in Saccol of Valdobbiadene on the Pavei hill, at the foot of Cartizze, where he founded a flourishing company that deals with zootechnics, viticulture, construction of barrels and tools for the winery, wine production and sale.
In the 60s, the company passed to his son Tarcisio (today Grandfather Tarcisio) that decided to improve wine business, purchasing new vineyards in the Valdobbiadene area and expanding the winery.
In the late 80s, his son Flavio founds the company Vedova Tarcisio, intitle to his father, founder of the family run wine business. In these years the family Vedova begin a further enlargement of the winery, increasingly improved the quality of wines with vineyards care and the production of grapes, helped by his nephews always supervised by Tarcisio grandfather. Flavio instead deals with passion and maniacal care of vinification, fermentation and bottling, ensuring a product with a proper and complete production chain, from grape to bottle packed and commercialized.
Today the family run management of the company Vedova Tarcisio guarantees courtesy, reliability and professionalism, offering its customers the best versions of Valdobbiadene Prosecco Superiore DOCG as because the satisfaction of our customers is the focus of our work.
Second fermentation
The Italian or Charmat- Martinotti method is used for the second fermentation of our wines in stainless steel autoclaves in order to obtain wines with different level of sweetness and a delicate and persistent perlage with characteristic floral and fruity notes.
How works the whole process?
We traditionally make wine from the grapes in separate tanks according to the origin, this allows us to highlight the special characteristics that each vineyard confers to our wines. After fermentation of the must and the storage period, we select the cuvée ,a blend of several wines, with the right balance of flavors, acidity and salinity.
This basic sparkling wine is then ready for the second fermentation in autoclave with a controlled temperature of 16-18 ° C for a period of about 30-35 days, subsequently the wine is filtered and left to rest for another 10 days before being bottled.