Our History

Our history

He appointed the well- renowned architect Carlo Mangani with the renovation of the old buildings: house, barn and stables and, loving the idea of producing his own wine, he had a cellar built instead of the guest house.

Since then, whenever the occasion arose, he bought new land  : today the estate comprises  18 hectares  of vineyard, 12 hectares  arable land, 10 hectares permanent meadows  and 10 hectares of  woods.

He shared the love for this estate with his wife Vanna : the great lawn that welcomes the visitor on entering the estate was her idea of natural environment ( though perfectly manicured). Every hidden corner  was well taken care of: far from the idea of intensive agricultural growth,  every old plant and bush was preserved thus conveying the idea of a 20 hectares garden where the vineyards  were only a part of a whole . These are the premises from which  the uniqueness  of  our  wine depends:  our grapes convey the perfume and taste of their surroundings.

Mario Colla died in 2010 but his sons decided to continue the work of their father and , where possible , to improve it.

In 1977 Mario Colla was looking for  a  piece of land to build a summer house for his family..

And fell in love with this  hilly  area: here he found a naturally secluded   place far, but not distant, from the chaotic city life. This place was surrounded by vineyards  and Mario Colla loved good wines: it so happened that when  he had the chance to buy and old  vineyard   he decided to become a wine producer.


Improvements have been made both in the vineyards and in the cellar. Low number of bunches per plant to obtain higher quality wines, mechanical weeding to avoid chemicals, alternate mowing of the grass to preserve the natural environment of insects  – ie bees. Controlled and selected use of pesticides according to the integrated pest management practices. Separate vinification  of each parcel to maximize the terroir influence, cold clarification of most, steam sterilization of tanks to avoid the use of chemicals, new oak barrels for long term fining  , new cellar for the production and storage of classic method sparkling wine.

Italian version