Wines of research, passion and tradition...

The wines of Cima del Pomer: a journey through the ancient Integrali Fondanti wines (see explanation below) with zero sugars and naturally effervescence and the modern Charmanti with the Martinotti-Charmat method, to appreciate the finesse and lightness of the bubbles of the Treviso province, described and celebrated since the 16th century as the Garden of Venice.



The practice of transforming still wines into naturally sparkling drinks is documented in Italy as early as the 14th century. However is not until the 18th century that in France, thanks to the intuitions of the abbot Dom Pérignon, sparkling wine takes on its modern connotations, reaching very high quality standards. In Veneto, in the province of Treviso, between Asolo and Valdobbiadene, tradition has it that the Glera grape is vinified according to a very particular method, that of fermentation in the bottle and aging on the yeasts, left to rest in its entirety, until poured.

This is how our fondanti®️ wines are made.



The Martinotti-Charmat method is an evolution of the winemaking technique of sparkling wines, which excels in terms of technology and expertise. It was at the end of the 19th century that the Piedmontese Federico Martinotti patented the method of controlled refermentation in large containers, later adopted also in France by Eugène Charmat. Certainly this method, which guarantees a large but precise production, is the most frequently used with the Glera grape in Prosecco wines.

Our charmanti®️ wines are born from a careful selection of ‘uve di collina’ that aims to create a high quality wine characterized by its youngness and immediate consumption.

ZERO.1 fondante

GANZO fondante

CATERINA charmante

CLARA charmante

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