Follador Silvano

The siblings Silvano and Alberta Follador manage a small Prosecco production company together, which in recent years has become a point of reference for the most authentic and artisanal Valdobbiadene wines. Their modest winery, the result of a very personal relationship with the territory, is one of the finest in the entire denomination and aims to enhance the authenticity and nobility of the Veneto bubblies.

The Silvano Follador winery began producing sparkling wines in the early 2000s, when the two siblings inherited a few hectares of vineyards and decided to carry on their grandparents' business. After a few years, despite their success, Alberta and Silvano decided to completely revolutionise their production approach: "we felt the need to restore dignity and truth to our wines". This conversion originated from the desire to put personal satisfaction and the valorisation of the territory before the logic of the market. This resulted in a series of decisive choices, including the rejection of all external enological consultancy, the abandonment of pesticides and synthetic chemical treatments, and a commitment to the principles of organic and biodynamic agriculture. In the cellar, the two siblings have chosen to avoid using clarifying enzymes and to use only indigenous yeasts for the first fermentations, which take place spontaneously. The second fermentation follows the Charmat or Martinotti method, or the Classic Method. No Col Fondo (lees-aged) wines are produced as Silvano does not believe that refermentation in the bottle without disgorgement can enhance the typicality of the Glera grape, due to the aromatic intensity provided by the yeasts. They prefer zero or very low sugar levels and therefore all the sparkling wines produced are Brut Nature.

Silvano Follador's Proseccos are a reference point for those who want to discover the most authentic and genuine side of Valdobbiadene, as they are the result of a strong rural sensitivity to the territory. Silvano is a non-conformist winemaker with clear ideas and his enological approach aims at spontaneity, without sacrificing a crystalline clarity of expression: "I don't see myself as a fundamentalist naturalist who leaves everything completely to nature and chance". Attention to environmental sustainability and to the typicality of both the land and the vine are coupled with courageous decisions that are designed to guide natural processes by intervening as little as possible, while always making sure that the production qualities of cleanliness, finesse and elegance are guaranteed.