From vineyard to glass, wine follows the rhythm of the year.

Winter: pruning in the vineyard, bottling in the cellar.

In the quiet of winter, the end and beginning of the wine cycle meet. In the vineyard the plants sleep and are pruned, the first human gesture to prepare the new shoots that will bring spring growth. In the cellar, filtration and bottling take place: the moment when the satisfaction of a year's work can finally be shared and the quality of the product can be secured for the season ahead.

Spring: shoots, flowering and integrated pest management.

The vine awakens as the light grows longer. New shoots take shape and the first flowers appear along the rows, from which the bunches will be born. But spring is also a delicate time: humidity and temperature can encourage fungal diseases and pest attacks.

At Vigna Angri, the winegrower checks the climate conditions every morning and decides whether to intervene. For years we have practiced integrated pest management, monitoring harmful insects with pheromone traps and choosing the right timing and methods for treatments. Our agricultural machines are equipped with recovery systems to minimize spray drift and respect the environment of the Treviso plain.

Summer: sun, ripening and the rows of the Piave.

Summer days in the vineyard begin in the silence of dawn. The sun and the natural balance between soil and air humidity slowly bring each grape to ripeness. Depending on exposure and training system, the bunches take shape: full, pine-cone-like, sparse or in dense groups, beneath the majestic arches of the Belussi system or along Sylvoz and spur-pruned rows.

Our estate still keeps large areas planted with the Belussi method, the traditional Treviso training system that gives better quality for certain varieties. Closely tied to manual work, it is part of Vigna Angri's productive identity: a winery still connected to the rural tradition of the Piave area.

Harvest: by hand, bunch after bunch.

When the September sun has completed the final touches of ripening, everything is ready. The winegrower watches the weather, tastes the grapes, measures the sugar level and takes responsibility for waiting one more day or giving the go-ahead.

At Vigna Angri, harvest is still celebrated mostly by hand. Firmly but gently, hands move through the leaves along the rows and receive each bunch cut by the shears. The crates fill up, and with them grows the satisfaction of an entire season of work. Every evening the harvest is entrusted to the cellar for the final stage: transforming the fruits of the Piave land into the wine we will bring to the table.

In the cellar: minimal sulphiting, traditional method.

For us, the winemaker's work must improve the product without altering what comes from the vineyard. For years we have used minimal sulphiting, calibrating it from vintage to vintage and wine to wine. The technology introduced in the cellar mainly serves to reduce processing hours, without changing the nature of the product. The method remains traditional, and artisan quality is always the main goal.

Wine is conviviality.

For us, wine is not only connected to drinking or eating. It is a synonym for conviviality: a drink that warms the heart, brings joy and encourages exchange between people. Over a glass, emotions, stories and ideas are shared. An occasion is celebrated, a friendship is honored, a reconciliation is sealed.

With a little bread, a slice of soppressa or a piece of cheese, a bottle of wine always offers the chance for a shared moment, from the youngest to the oldest, leaving everyday worries aside for a while.