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Friuli-Venezia Giulia


Modeano is an ancient village, dates back to the Roman times, in the heart of the Friulian Riviera. At the beginning of the 20th century, Norberto Marzotto, a scholar of agronomy and viticulture, laid the foundations of the vineyards and cellar.
37 Years have passed after Emanuela and Gabriele Vialetto, just married, overtook the Modeano vineyards and winery. In the time that has passed, only the vineyards and the equipment have changed but not their passion for making quality wine respecting the environment, thereby continuing a tradition dating back to the beginning of 1900s.
The vines grow in nutrient rich clay soil and the climate, being one of the driest of Friuli, is aided by the vineyards’ proximity to the Adriatic Sea. The vines are cultivated with utmost care for the environment using integrated production and without synthetic insecticides and herbicides.
They say, “colors are the mirror of passions”. It’s true, but there’s more. As a winemaker, Gabriele says that “colors are the ‘silent language’ of a land: the nuances of leaves through the seasons, the richness of my grapes, the golden light of the Italian sun, the breath of its skies. Colors talk about the silence of the sea beyond my vineyards in the quiet Friulian Riviera.”

Our Wines

Prosecco 'Àjar'


100% Glera (prosecco). Primary fermentation in stainless steel. Secondary fermentation using Martinott-Charmat method, on lees for at least 60 days. Aged in bottle for at least 1 month. Sustainable.



100% Sauvignon Blanc. Matures for 6 months in the same vat it ferments in before aging for at least one month in bottle. Sustainable.

Pinot Grigio


100% Pinot Grigio. From 18-year-old vines in Friuli. Short skin maceration in stainless still. Matures for 6 months in the same vat it ferments before aging for at least one month in bottle. Sustainable.



100% Refosco. Vines are planted on clay soil. Maceration on the skins for 6-8 days in stainless steel tanks, at a temperature of 26-28 ° C with frequent pumping over. After malolactic fermentation for 6 months, 20% is aged in French oak tonneaux, and the rest in stainless steel tanks. Minimum of 2 monte in the bottle before release.

Cabernet Sauvignon


100% Cabernet Sauvignon. Sees 8-10 days of skin contact before aging for 7 months in French oak, and 6 months in the bottle.

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