Our farm 'Su a Broi'

The farm has its roots in the historical area of the Prosecco Hills, more precisely in the hamlets of Resera and Arfanta. Our farm, ‘Su a Broi’,  is situated right there on top of the hill,  named after 'il brolo', the sunniest spot where back in time one used to plant the orchard.

Our very vivid Italian-Dutch  family consists of Vincenzo and Nicole and their two youngsters, Jesse e Noa,  and their bigger sister and brother Stefania and Andrea. We live in midst of the green hills and forest and enjoy the company of our domestic and farm animals.

On 385 m meters of altitude we are not only be mesmerized by the relaxation of the forest,  patures and vineyards, but also by the magnificent panoramic sight that stretches over the high Prealps, from Pianezze up to Pian Cavallo. In this tranquility we also enjoy the animals that visit us from the woods; roe deer, deer, hares, wild boar and, at midday, even the buzzard. ​​​​​

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We work on the rythm of the seasons and every season brings along its crafts and passion for working the land.  All hands are  needed to help out with bigger and smaller duties:  pruning and binding of the wineplants, chop wood, work the orchard and clean the stables.

The main activity of the farm however, is the coltivation of the Glera grapes with which the Prosecco Superiore is made. The vine growing keeps us busy all year long; fertilizing the land, pruning, maintenance of the vineyard and and cutting the grass, keeping the different vine diseases under control and the most important event, the grape harvest starting half of September.

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As the grapes mature,  our sheep, donkeys and calfs, pasture in the shadow of the forest. In Springtime the sheep need to be shaved and we'll pick the first fruits, wild herbs and plants like ‘sciopetin’ (silene herb),  'bruscandoli' (wild hop), 'fiori di sambuco' (elderflower) and' fragoline di bosco' (wild strawberry).

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With the arriving of the Summer, even more hard labour underneath the hot sun shine kicks in; making hay and maintaining the orchard. We try to work those as most natural as possibile. The l‘Biava del Dent’, an ancient corn variety, in the meanwhile is growing on another field near us. It is used for making the traditional white polenta (typical Italian porridge which is eaten with mushrooms and sorpressa or with main dishes). The fruit on the trees are maturing,  cherries, kiwi's, golden and purple plums, pears and apples are almost ready to be picked.

 

The summer sun is turning the grapes into gold shiny fruits.  We are getting ready for grape harvesting; time for making Prosecco wine! The wind blowing softly through our hills will keep the olives dry that will mature and take their flavour from the soil until late fall. This is also the season to harvast the figs, walnuts and chestnuts and look for wild mushrooms.

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No resting either in winter time.   We need to chop wood to heat the house and water. We love to cook on the old wood stove and heat the house all naturally with wood chips from old and dead trees or from big branches pruned and brought in by others. Before Spring sets in, the vine plants need to be pruned and tied up. Again, a new cyclus begins.​

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