Azienda Agricola Ca’Vittoria

Conegliano | Veneto

Azienda Agricola Ca’Vittoria is a small Prosecco estate that has earned its spot at the top of Italy’s finest, with its mountain vineyards, estate-grown grapes and peerless quality in each bottle.

All hand-harvested grapes used to craft Ca’Vittoria Prosecco are estate grown. Vineyards are all centrally located around the estate in Conegliano, allowing Ca’Vittoria to pay extra close attention to the health and well-being of its vines—another quality notch that few other estates, with parcels scattered over the appellation, can claim. The estate’s cellar, dug into the cool granite “Cima Alta” hillsides, keeps Ca’Vittoria Prosecco at optimal temperatures during fermentation and aging.

From this estate’s impressive selection of excellent Prosecco, we select the finest, terroir-driven wines to import. Our selections include a non-vintage Ca’Vittoria Brut, which offers wonderful body and an invigorating acidity. The Ca’Vittoria Brut Rosé is a unique Prosecco rosé sparkler, that includes the addition of red wine from the native Veneto grape Raboso, adding color and zest.

FARMING & WINEMAKING

Ca’Vittoria owns ideal south-facing vineyards on the steepest hillsides, one of the key determinants of quality in the Prosecco zone. (Much commercial Prosecco comes from the lowlands of the appellation.) Here Prosecco vines are naturally lower yielding. These high-altitude plots enjoy cooling winds from the northern mountains, which helps to keep vines healthy as well as allows grapes to ripen evenly and slowly. With such an ideal confluence of weather and exposition, Ca’Vittoria can care for its vines naturally, avoiding the overt use of chemicals—allowing the pure, terroir-inspired flavor of mountain-grown Prosecco to express itself fully.

SPARKLING WINES

Prosecco Brut Conegliano Valdobbiadene

100% Glera. Hand-harvested. Fermented on selected yeasts in temperature-controlled, stainless steel tanks. Secondary fermentation in tank (Charmat method); aged in tank for three months. Residual sugar less than 9 grams/L.

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Brut Rosé (Glera, Raboso)

95% Glera, 5% Raboso. Hand-harvested. Briefly macerated to achieve desired color, then gently pressed and fermented on selected yeasts in temperature-controlled, stainless steel tanks. Secondary fermentation in tank (Charmat method); aged in tank for three months. Residual sugar less than 12 grams/L.