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Between the Alps and the sea-born breezes lies an exuberant winescape yielding original and distinctive wines

In a particularly favourable position for the cultivation of the vine, between the Carnian Alps and the gentle breezes of Grado’s Adriatic Sea, nature thrives alongside vineyards that resemble beautiful gardens.

In the lands of the ancient estates owned by the Patriarchs of Aquileia and of the Bishop of Trieste, Antonio Herberstein, who lends his name to the estate, Tenuta Cà Vescovo is heir to a fortunate history and a true vocation for the production of wines.

215 hectares of vines on soils composed of nutrient and mineral-rich clay and gravel, combined with ideal climatic conditions, make it possible to produce high quality grapes. The generous soil and the fortunate microclimate yield perfectly ripened bunches that are crafted via great expertise and experience into expressive, elegant wines with intense aromas and a harmonious palate.

area

The area of Aquileia has an ancient, consolidated and highly prized tradition of wine making. Roman colonists cultivated the land around the ancient Via Annia connecting the city to Rome as early as the 6th century BC. Not far away was the Anfora canal, a waterway that increased the importance of the river port. With the fall of the Roman Empire, these lands initially became part of the estates of the Patriarchs of Aquileia, then of the monastery of the Benedictine Nuns, and finally of the Barony of Trieste, which increased the value of the Estate by adding a central building complex.

Situated equidistant between the sea and the Karst region and enjoying the favourable influences of both, the area is included in one of the world’s most renowned wine-producing zones: the Estate is, in fact, part of the so-called ‘Alpha area’, on a par with Alsace, Burgundy, Coonawarra and Napa Valley with regard to its climatic averages and sum totals.

The sun, the sea breezes and the Carnic and Carsic winds mould and shape, forging wines with great character and impressive personalities that translate into expressive and rewarding tasting experiences.

contacts

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