Tenuta Amadio

Tenuta Amadio sits in Monfumo, a small village tucked into the Asolo hills near Treviso. The story begins in 1850 when Amadio Rech fell for this landscape and bought the land. He planted grapes and local apple varieties, built a house, and even added a small church on the highest hill. That church now graces the estate's label. For years the property supported the family, then it was abandoned. Fast forward to today, and siblings Simone and Silvia Rech have breathed new life into the vineyards their great-great-grandfather loved.

The land tells its own story

The estate spans 20 hectares, with 12 devoted to vines. It's divided into three distinct parcels: Vigneto del Biss, Vigneto del Longon, and Vigneto Era Grande. Each vineyard has its own character, shaped by the volcanic calcareous soils rich in iron. These Morainic soils sit at the foothills of the Dolomites and give Asolo Prosecco its signature racy acidity. The area earned its own DOCG status because the terroir is genuinely different from the more famous Conegliano-Valdobbiadene just north of the Piave river. The winemaking tradition here goes back to Benedictine monks in the 11th century.

Farming with respect

Simone and Silvia approach their vineyards with devotion. They practice sustainable agriculture because they want to hand this land to the next generation in the same fertile condition they inherited it. Everything is harvested by hand into small crates, then rushed to the cellar in a small steel truck to keep the fruit fresh. The winery itself is built into the rock, surrounded by vines, using natural materials like wood and stone. They've installed photovoltaic panels to power the entire operation and recover rainwater for cellar use. Modern technology monitors every phase of winemaking, but the philosophy is simple: enhance what nature gives you, don't alter it. They use the Martinotti-Charmat method for their sparkling wines.

The wines

Asolo Prosecco Superiore DOCG is the flagship. You'll find it in several expressions: Extra Brut, Brut, Extra Dry, and a Millesimato Dry made from the ripest grapes. The entry-level Monfumino Prosecco DOC Treviso Brut blends 95% Glera with 5% Bianchetta. Speaking of Bianchetta, this local grape has been around since the 16th century, and Tenuta Amadio makes a still Bianchetta Montello Colli Asolani DOC and even an ancestral method fizz. There's also a Rosé Extra Dry from Pinot Noir and a red wine from Recantina, an ancient variety nearly lost to extinction. The wines show bright fruit, floral notes, and that distinctive mineral edge from the iron-rich soils.