Ciodet
(Cave à Valdobbiadene, Prosecco)

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À propos du vignoble et des vins

It all began in the 18th century when Bartolomeo Bortolomiol moved to Valdobbiadene to start an iron forging business for producing nails. It didn’t take him long to realize about the extraordinary value of the surrounding environment, the ideal place where to grow grapevines and enjoy their fruit. So he also started a wine making activity. His descent is identified as i Ciodet, according to the all venetian custom of adding a nickname to the family, combining family kinship and work. The Ciodets are tireless workers, devoted to their shop and fans of well made things. Throughout the years they never abandon their farming activity, which they actually extend increasingly. With their grapes they produce wine that starts being known for its quality. Between the two wars Guglielmo Bortolomiol, called Gelmo, is a reference figure in Valdobbiadene, everyone counts on him in order to redeem contrasts and find agreements also for business. He grows grapes and sells his wine mostly locally. In 1949 Labano, his second son, together with his brothers makes a further step and starts producing sparkling wine that starts being known and appreciated in Italy and worldwide. In 1976 he decides to undertake a personal bath and launches his own production called Ciodet. Today Ciodet Spumanti is run with the same passion by Enrico and Alberto, sons of Labano. The respect for tradition meets the aptitude towards innovation in a perfect blend of past and future. A range of five products, faithful mirror of the Valdobbiadene territory. Wines that go beyond national borders and arrive on the main international markets. A dynamic winery, that has made of its quality from every angle its style.

Il y a un point commun entre le forgeron qui forge un clou et le vigneron qui transforme le raisin en vin. C'est l'obstination, la volonté de se confronter à une nature qui peut s'avérer hostile. Coup après coup, l'objet en fer prend forme, il se façonne sous les yeux du forgeron, le ciodet (clou). Jour après jour, la vigne pousse et apporte ses fruits, guidée par les mains de l'agriculteur qui écime, taille, effeuille et vendange, défiant le gel du printemps et les orages de l'été. Et puis, à la cave, le travail du vigneron est d'amener le moût vers cet équilibre délicat entre simplicité et complexité dont le vin est fait. L'artisan et le vigneron. Tel est l'esprit d'Enrico Bortolomiol, l'œnologue de Ciodet Spumanti, qui a fait de la persévérance, de la compétence et de la précision sa ligne de conduite professionnelle. Il y met la même passion que lorsqu'il escalade une montagne à vélo, avec la volonté transmise de père en fils dans une famille d'artisans et de vignerons et la grande expérience acquise au cours d'années d'étude et de travail acharné. Tout cela fait de Ciodet un point de référence dans le Valdobbiadene. Le chiodo fisso (cheval de bataille) de la qualité.

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Caves à visiter en Valdobbiadene

Caves à visiter en Prosecco