Al Canevon is a family business founded in 1970, located in the heart of the Prosecco Superiore Conegliano Valdobbiadene DOCG, Unesco World Heritage Site.
The first wine produced dates back to 1940, the natural fermentation sparkling wine, also called “El vin del nono”, produced by grandfather Giuseppe (Bepi for friends), who used the natural fermentation technique made on yeasts. Today this wine continues to be produced with pride by the company which has dedicated the label to “Nono Bepi”.
Our history
The first wine produced dates back to 1940, the natural fermentation sparkling wine, also called “El vin del nono”, produced by grandfather Giuseppe (Bepi for friends), who used the natural fermentation technique made on yeasts. Today this wine continues to be produced with pride by the company which has dedicated the label to “Nono Bepi”.
Our history
The production
The production
The harvest
Our Grapes
Our grapes are harvested entirely by hand.
The harvest
Our Grapes
Our grapes are harvested entirely by hand.
The transport
The "bins"
To ensure that the quality of the freshly picked grapes remains unchanged, the grapes are transported in the so-called “bins”, plastic bins for the transport and storage of fruit and vegetable products, which can have variable dimensions, medium to large, made of wood or rigid plastic.
The transport
The "bins"
To ensure that the quality of the freshly picked grapes remains unchanged, the grapes are transported in the so-called “bins”, plastic bins for the transport and storage of fruit and vegetable products, which can have variable dimensions, medium to large, made of wood or rigid plastic.
The production
The soft pressing
Once in the cellar, the grapes are subjected to soft pressing, an operation carried out using special machines capable of gently squeezing the grapes and thus obtaining only the first flower, the must that will then serve as the basis for obtaining our Prosecco DOCG
The production
The soft pressing
Once in the cellar, the grapes are subjected to soft pressing, an operation carried out using special machines capable of gently squeezing the grapes and thus obtaining only the first flower, the must that will then serve as the basis for obtaining our Prosecco DOCG
The production
The decanting
The turbid must is left to stand cold (5-10° C) in steel tanks
The produciton
The decanting
The turbid must is left to stand cold (5-10° C) in steel tanks
The sparkling process
The Charmat method
The sparkling process happens with the the Italian method called Charmat, now recognized as “Conegliano-Valdobbiadene method”, and provides for the use of pressure-tight autoclaves in which the wine is combined with sugar and yeast in order to preserve the original aromas of the grape and thus obtain that fruity and floral scent that distinguishes Prosecco Valdobbiadene DOCG from any other sparkling wine.
The sparkling process
The Charmat method
The sparkling process happens with the the Italian method called Charmat, now recognized as “Conegliano-Valdobbiadene method”, and provides for the use of pressure-tight autoclaves in which the wine is combined with sugar and yeast in order to preserve the original aromas of the grape and thus obtain that fruity and floral scent that distinguishes Prosecco Valdobbiadene DOCG from any other sparkling wine.
40 days later
The bottling
The wine is ready to be put up for sale
40 days later
The bottling
The wine is ready to be put up for sale
Who we are?
Abramo
The man who speaks to nature
Fabio and Nicola
the creative and rigorous cellarman
Manuela
Makes everything and everyone work in the winery
Sandy
Numbers are her craft
