La Frassina
La Frassina is a craft agricultural company founded in the early 1940s by the Pasti brothers, grandfather Mario and uncle Marco, when they began the reclamation work of that portion of the Caorle valley they had purchased. The cultivation of the land is aimed at producing food materials, such as white corn and yellow corn, wheat, soybeans, and sugar beets. Carlo and Lucia Pasti have been dedicated to winemaking since 2000, driven by their love for a landscape that inspired a giant of world literature: at the end of World War II, Ernest Hemingway stayed as a guest of a friend in San Gaetano di Caorle, where he set his novel “Across the River and Into the Trees”.
La Frassina is located within a very particular territory that required historic interventions to become productive: the first reclamation activities date back to the time of the Venetian Republic. The company headquarters is located in the Marango area, a few kilometers inland from Caorle, a town overlooking the Venetian lagoon: a stretch marked by the Zignago valley and the flow of the Livenza, Lemene rivers and the Nicesolo canal, in addition to a series of numerous spring courses and basins that make up a true internal lagoon. The 11 hectares of vineyard extend practically at sea level and are carved out of alluvial soils, characterized by a medium texture with a calcareous-clay matrix and with evident aggregations of calcium carbonate. The plants are defined by a rather high density of vines per hectare and the yields per plant are kept limited; they cultivate the varieties that now represent a deep-rooted territorial tradition, with the utmost respect for environmental sustainability: the white berry Friulano, or Tai as it is more locally referred to, and the black Refosco dal Peduncolo Rosso, Cabernet Sauvignon, and Merlot. There is also a small part of Chardonnay.
Pramaggiore and Venice. The winemaking phases are completed within the winery recently recovered from the renovation of an ancient company barn and have been carried out in-house since 2005, at the will of Carlo and Lucia. The temperature-controlled steel tanks are dedicated to alcoholic fermentation, with durations ranging from 7 to 20 days, and to spontaneous malolactic fermentation. In the rooms designated for maturation and aging, the refinements that require oak barrels are conducted.La Frassina is a craft agricultural company founded in the early 1940s by the Pasti brothers, grandfather Mario and uncle Marco, when they began the reclamation work of that portion of the Caorle valley they had purchased. The cultivation of the land is aimed at producing food materials, such as white corn and yellow corn, wheat, soybeans, and sugar beets. Carlo and Lucia Pasti have been dedicated to winemaking since 2000, driven by their love for a landscape that inspired a giant of world literature: at the end of World War II, Ernest Hemingway stayed as a guest of a friend in San Gaetano di Caorle, where he set his novel “Across the River and Into the Trees”.
La Frassina is located within a very particular territory that required historic interventions to become productive: the first reclamation activities date back to the time of the Venetian Republic. The company headquarters is located in the Marango area, a few kilometers inland from Caorle, a town overlooking the Venetian lagoon: a stretch marked by the Zignago valley and the flow of the Livenza, Lemene rivers and the Nicesolo canal, in addition to a series of numerous spring courses and basins that make up a true internal lagoon. The 11 hectares of vineyard extend practically at sea level and are carved out of alluvial soils, characterized by a medium texture with a calcareous-clay matrix and with evident aggregations of calcium carbonate. The plants are defined by a rather high density of vines per hectare and the yields per plant are kept limited; they cultivate the varieties that now represent a deep-rooted territorial tradition, with the utmost respect for environmental sustainability: the white berry Friulano, or Tai as it is more locally referred to, and the black Refosco dal Peduncolo Rosso, Cabernet Sauvignon, and Merlot. There is also a small part of Chardonnay.
Pramaggiore and Venice. The winemaking phases are completed within the winery recently recovered from the renovation of an ancient company barn and have been carried out in-house since 2005, at the will of Carlo and Lucia. The temperature-controlled steel tanks are dedicated to alcoholic fermentation, with durations ranging from 7 to 20 days, and to spontaneous malolactic fermentation. In the rooms designated for maturation and aging, the refinements that require oak barrels are conducted.