From a young age Giuseppe Ceschin had a great passion for wine, studying enology as soon as he was old enough and traveling around Italy gaining experience working for wineries in various regions. With the support of his wife, Carla, he followed his dream to Friuli, where the couple worked for thirteen long years before seizing an opportunity to purchase 35 hectares in Prepotto, near the border of Slovenia. The land was a long way from ready, but the Ceschins saw their future in it and dedicated the next decade to the hard labor of building terraces and planting new vineyards. In 1984 the family finally celebrated their first harvest and the realization of their dream. They chose the Friulian word for springtime as the name of the estate since it was the beginning of a new era in their lives.
Giuseppe and Carla’s son, Giulio, says that he “grew up with their dream, breathing their passion, which helped me discover the fascinating world of wine.” Giulio and his wife Federica expanded La Viarte to 41 hectares, including 17 hectares of forest that they conserved to maintain the area’s ecological balance. After several decades managing La Viarte, Giulio decided to sell the estate to Alberto Piovan, bringing in outside management to ensure the long-term financial health of the property. Alberto has continued the focus on local heirloom varieties, such as Friulano, Ribolla Gialla, and Schioppettino, and has embraced the passion, perfectionism, and technical capabilities of the Ceschin family. He has shown both his talent and his creative side in bringing exceptional new wines to market recently, such as a lightly sparkling, gently sweet Verduzzo, and deep, complex, incredibly age-worthy Pignolo Riserva. He is also producing some of the best Refosco, Cabernet, and Merlot in Friuli. With the investments Alberto has made in the vineyards and in the talent of his team, this estate is going to continue to be a lot of fun to follow in coming years.
• Vines are sustainably farmed, the equivalent of lutte raisonnée in France • Guyot training • Vineyards face east-southeast • All grapes hand-harvested
- Pinot Grigio
- Ribolla Gialla
- Sauvignon Blanc
All fermentations and élevage for the white wines take place in stainless steel tanks. The wine see a seven-month élevage with the lees stirred twice a week followed by one month of bottle aging before release.
Tazzelenghe is an indigenous red Friulian variety; the name means “cuts the tongue" and refers to it's high levels of acidity. Yields for this variety are only 20 hl/ha. Grapes are destemmed and sorted before vinification. Maceration lasts 15 days in temperature controlled stainless steel tanks. After fermentation, the wine is aged for 12 months in new oak barriques, then 6 months in stainless steel followed by two years of bottle age before release. This is truly a special, Friulian red wine experience.