Coletti Massimo
Massimo Coletti’s winery is situated amongst the hills of Osigo, Colle Umberto and San Fior, in the heart of the Marca Trevigiana, on a mosaic of soils ranging from limestone hills to morainic deposits and alluvial lands. Four and a half hectares divided into eight distinct plots, each with its own identity and character, in an area where viticulture has deep roots and the tradition of bottle-fermented wine is a cultural heritage, even before it is a productive one. The idea behind the project is to produce without compromise, that is, to minimise human intervention to allow the vineyard’s vitality to flourish. The rows of vines coexist with hedges, fruit trees and wild plants, in a living agricultural ecosystem that Massimo Coletti sums up with disarming clarity: less chemicals, more hoeing.
The Coletti winery operates entirely by hand, without the use of herbicides or synthetic products, respecting biodiversity and the natural balance. The grape varieties used are the historic ones of the Treviso area, namely Glera, Verdiso and Boschera. The harvest is carried out by hand and the grapes are vinified plot by plot, because for Massimo, the soil is never merely a medium but a narrative element, to which a voice must be given. The winemaking process follows the Colfondo tradition, with refermentation in the bottle on its own lees, no fining or filtration, and very limited use of sulphur dioxide. Each bottle tells the precise story of a specific plot, with its unique mineral composition.
Massimo Coletti’s wines display distinct yet highly varied varietal aromas on the nose, a direct result of the diversity of the terroirs and the absence of corrective interventions. On the palate, savouriness is the common thread running through all the wines, accompanied by a crisp freshness and a fine, persistent effervescence that reflects the lively nature of the Treviso tradition. Sincere expressions of a region that never ceases to surprise.
Massimo Coletti’s winery is situated amongst the hills of Osigo, Colle Umberto and San Fior, in the heart of the Marca Trevigiana, on a mosaic of soils ranging from limestone hills to morainic deposits and alluvial lands. Four and a half hectares divided into eight distinct plots, each with its own identity and character, in an area where viticulture has deep roots and the tradition of bottle-fermented wine is a cultural heritage, even before it is a productive one. The idea behind the project is to produce without compromise, that is, to minimise human intervention to allow the vineyard’s vitality to flourish. The rows of vines coexist with hedges, fruit trees and wild plants, in a living agricultural ecosystem that Massimo Coletti sums up with disarming clarity: less chemicals, more hoeing.
The Coletti winery operates entirely by hand, without the use of herbicides or synthetic products, respecting biodiversity and the natural balance. The grape varieties used are the historic ones of the Treviso area, namely Glera, Verdiso and Boschera. The harvest is carried out by hand and the grapes are vinified plot by plot, because for Massimo, the soil is never merely a medium but a narrative element, to which a voice must be given. The winemaking process follows the Colfondo tradition, with refermentation in the bottle on its own lees, no fining or filtration, and very limited use of sulphur dioxide. Each bottle tells the precise story of a specific plot, with its unique mineral composition.
Massimo Coletti’s wines display distinct yet highly varied varietal aromas on the nose, a direct result of the diversity of the terroirs and the absence of corrective interventions. On the palate, savouriness is the common thread running through all the wines, accompanied by a crisp freshness and a fine, persistent effervescence that reflects the lively nature of the Treviso tradition. Sincere expressions of a region that never ceases to surprise.
