A family story
“Wine – as Vincenzo used to say – is made in the vineyard”, and it is here that every year the story begins, which with a lot of work and passion, will lead to enclosing in the bottle the best that nature can offer us. Vincenzo, of peasant origins, approaches the world of viticulture at a young age. In addition to farming he lends his work by grafting vine shoots and with great carry out he is already beginning to become passionate about rootstocks and clones. After his marriage in the 1950s, due to the economic crisis, he was forced to emigrate to Great Britain for 12 years, where he worked as a gardener.
When he returned to Italy, he bought a small 5-hectare farm in Refrontolo, the evocative birthplace of his wife Maria in the heart of the historic production area of Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. In 1964, he founded the farm that still bears his name, cultivating the vineyards, raising dairy cows, following the woods and, for greater economic support to the family, raising silkworms with mulberries that supported the rows of vines. Vincenzo over the years transmits the experience and passion to his sons Sante, Luciano and Gabriele, who lead the company today. With them, the nephews, Umberto and Francesca, who have studied at the renowned School of Oenology G.B. Cerletti di Conegliano. Our wine is the fruit of the dedication and care we devote to our vineyards, of love for our land and a passion for what we do. These are our values with which we have grown and which are the basis of our company philosophy, always in search of excellence in respect of tradition.
The company, founded in 1964 by Vincenzo Toffoli, is in Refrontolo (200 meters above sea level) at the foot of the Treviso Pre-Alps, on the hills of the Alta Marca, in the heart of the D.O.C. G. Colli di Conegliano. The vineyards are cultivated in a splendid basin exposed to the south and sheltered from the air currents. Here the environmental and morphological conditions are ideal for the cultivation of the vine. Terroir: the soil is glacial – alluvial origin, excellent relationship between sand and clay. This means an adequate supply of mineral and organic substances essential for the maintenance of the vine. The number of vines per hectare varies from 3000 to 3400 depending on the training systems adopted are Sylvoz and the Guyot.
The Toffoli company has always been in search of excellence while respecting tradition. The grapes that ripen on the hills of the Conegliano Valdobbiadene Prosecco Superiore area D.O.C.G. they mature late in the summer, when the temperature range between day and night, typical of this area, amplifies the sensorial framework of the cultivated varieties. The harvest of the grapes, exclusively handmade and during the coolest hours of the day, is scrupulous and careful. The grape harvest is one of the most anticipated moments of the year, an authentic and fascinating experience, full of sharing, love for the land, passion for one’s work and great satisfaction.
What happens in the cellar
from grape to must
FROM GRAPE TO MUST: as soon as they are harvested, the grapes are taken to the winery. Here the first phase of the winemaking process takes place. The berries are squeezed in a controlled atmosphere, without oxygen and at low temperature, a very important step that allows to obtain the must (grape juice) preserving the primary aromas present in the berries. THE MUST BECOME A WINE: the must obtained is then left to settle in a low-temperature tank. After a few days it is poured into another container where the alcoholic fermentation will begin. During this phase, the yeasts begin to consume the must sugar and turn it into alcohol. At the end of this process we will get the base of the wine. FROM WINE TO SPUMANTE: in order to become sparkling wine, the base wine needs a second alcoholic fermentation during which the much-loved sparkling wines originate. The alcoholic refermentation takes place in suitable hermetic containers, the autoclaves. This technique of sparkling wine was conceived in 1859 by Federico Martinotti and is also called “Italian method”. The duration and temperature of this process influence the fineness of the sparkling wine as the creaminess and the size of the bubbles are based on these important factors. So after a minimum of 40 days from the start of sparkling wine, the wine will be ready to be bottled and tasted.
The passito wines What happens in the cellar
THE DRYING PROCESS: to get a quality passito wine you need an excellent raw material and a lot of patience and attention. The Toffoli Vincenzo company produces a famous wine, the Refrontolo Passito and the Verdiso Passito, both of which are the result of a careful grape selection process. Only the best bunches are used to give life to these nectars. The grapes are put to dry on racks, from the first days of September until January / February. During this time, the water contained in the grape evaporates consequently increases the sugar concentration. VINIFICATION AND REFINEMENT: at the end of withering the grapes are pressed and the must obtained is vinified. After vinification, a light passage in barrique, matures and raises these wines, evolving and refining the peculiar notes that characterize the identity of each single variety of dried grapes.
“Pour the wine, excellent Marzemino”
W. Amadeus Mozart, “Don Giovanni”
Conegliano Valdobbiadene Prosecco Superiore D.O.C.G.
The DOCG Conegliano Valdobbiadene area includes 15 municipalities: Conegliano, Susegana, San Pietro di Feletto, Refrontolo, Pieve di Soligo, Farra di Soligo, Farra di Soligo, Vidor, Valdobbiadene, San Vendemiano, Colle Umberto, Vittorio Veneto, Tarzo, Cison of Valmarino, Follina and Miane. To produce Conegliano Valdobbiadene Prosecco Superiore DOCG, the grape variety Glera is used (for a minimum of 85%). The remaining 15% can be composed of other local varieties, Verdiso, Bianchetta, Perera, Pinot Grigio, Chardonnay. THE TYPES the sparkling version is offered in three main types: Brut, Extra Dry and Dry. They differ on the other side based on the quantity of residual sugar that is inside the wine. In the case of Brut it goes from 0 to 12 g / l; for the Extra Dry from 12 to 17 g / l and finally for the Dry from 17 to 32 g / l. COME TO RECOGNIZE IT? The important thing is to pay attention to the label. The wording Conegliano Valdobbiadene Prosecco Superiore DOCG must be reported and each bottle must be sealed with the tax number of the numbered State, therefore traceable, with reference to the logo of the denomination.