Beetween Passion and Innovation2018-12-12T16:13:26+00:00

Beetween Passion and Innovation

Un viaggio in chiave di Pojer e Sandri

1978

Classic Method and Cuvée

The attempt to produce the first classic method from refined perlage begins in 1978. After a few years, the first Cuvée ‘83-‘84 makes its market debut, initially vinified in stainless steel and today completely fermented in wood.

1978

Classic Method and Cuvée

The attempt to produce the first classic method from refined perlage begins in 1978. After a few years, the first Cuvée ‘83-‘84 makes its market debut, initially vinified in stainless steel and today completely fermented in wood.

1979

first with Chardonnay

“We were hungry for innovation and we were among the first nationwide to market Chardonnay (1979) which was virtually unknown until then. At regional level instead, we were among the first to create a sensation with production of Sauvignon Blanc”

Mario Pojer

the ’80

the two “Faye”

At the beginning of the ’80s, French barriques (an absolute novelty for Trentino) make their first appearance in the company, creating the first cuvée, so here are the two Fayes: Bianco and Rosso and the two Beslers: Biank and Ross.

the ’80

the two “Faye”

At the beginning of the ’80s, French barriques (an absolute novelty for Trentino) make their first appearance in the company, creating the first cuvée, so here are the two Fayes: Bianco and Rosso and the two Beslers: Biank and Ross.

1985

a revolution: “Essenzia”

Essenzia was to arrive later, a sweet wine made for the first time in 1985 and which has revolutionised the panorama of sweet wines in Italy. A Nordic style linked to high acidity, low alcohol content (9°-10°) and absolute fragrance.

2004

“Merlino” arrives

It is 2004 when Merlino arrives on the scene. A product which, almost by magic, unites the two realities: the winery and the distillery. A partially fermented “fortified” Lagrein must from DIVINO, the company brandy aged for over 14 years. Produced for the first time in 1986, it was the first Italian brandy for which the entire supply chain was directly covered by a single “hand”. From the Vineyard to the Glass.

2004

“Merlino” arrives

It is 2004 when Merlino arrives on the scene. A product which, almost by magic, unites the two realities: the winery and the distillery. A partially fermented “fortified” Lagrein must from DIVINO, the company brandy aged for over 14 years. Produced for the first time in 1986, it was the first Italian brandy for which the entire supply chain was directly covered by a single “hand”. From the Vineyard to the Glass.

since the first day

a unique distillery

From the very beginning, the winery has always accompanied the distillery, which was one of the first in Trentino to produce single varietal grappas and then to extend the range to other fruit distillates with a regional origin. Also in this case the core principle is purity. A distillate that fully reflects its origin must focus strongly on respect of the raw material and the characteristic native note. The only external added “ingredient” is, in fact, water which is used to lower the alcohol content in the post-distillation phase (close to 70°-75°).

today

over 35 hectares cultivated

In the wake of an almost immediate success thanks to products which were so to speak revolutionary, the company grows and come to cover the approximately 35 hectares currently cultivated between the cone of Faedo and Val di Cembra.

today

over 35 hectares cultivated

In the wake of an almost immediate success thanks to products which were so to speak revolutionary, the company grows and come to cover the approximately 35 hectares currently cultivated between the cone of Faedo and Val di Cembra.

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