DES1516RW
Stefen 1624
2016
Veneto
Certified Organic
Biodynamic farming
Wild yeasts
Low Sulphur
Vegan
Veneto has in recent time sadly become synonymous with the mass production of sparkling wine, light whites and thin reds: but this is far from the truth. Whilst Soave is the regions best white ambassador, Pinot Grigio steals most of the limelight, with reds made of Refosco, Corvina and Schioppettino perhaps not getting the praise they deserve. As the vineyards head away from Venice and up to the hills freshness, lower alcohol and delicate flavours are in abundance but a mix of the careful use of oak, recioto techniques (drying grapes) and seldom seem grapes are providing bolder, richer more powerful wines. Indigenous wines rule supreme here with c.18% of Italy’s DOC production, but with plenty of bottles at the other end too.
The De Stefani family’s winemaking legacy dates back to 1624 in Refrontolo, a picturesque village in Veneto, within the Conegliano Valdobbiadene UNESCO World Heritage site. It was here, in 1866, that Valeriano De Stefani identified a unique terroir capable of producing exceptional wines. His son, also named Valeriano, carried on this vision with the unwavering support of his wife, Angelina, setting a tradition of uncompromising dedication to quality that continues to this day. In 1958, third-generation winemaker Tiziano De Stefani, after graduating from Italy’s most prestigious oenology school in Conegliano, expanded the family’s vineyards into the Piave Valley near Venice. Benefiting from the Adriatic Sea, the Dolomites, and the surrounding hills, this area is defined by its distinctive caranto soil—a mix of Alpine white clay and minerals—which imparts great character to the wines. Today, the winery’s headquarters and cellars are based in Fossalta di Piave. Now led by fourth-generation winemaker Alessandro De Stefani and his wife Chiara, the estate continues to pursue excellence with a deeply natural philosophy. The vineyards, planted with old vines at high density, focus on native varieties such as Marzemino and Raboso. Organic and biodynamic principles guide every aspect of viticulture, fostering biodiversity and eliminating chemical fertilisers. Fermentation relies on indigenous yeasts, with vinification carried out without sulphites or preservatives—only a minimal amount of sulphur is added before bottling. Sustainability is at the heart of the winery, which operates entirely on solar power and is now carbon neutral.
Wine details
DES1516RW
De Stefani
Stefen 1624
2016
Veneto
Certified Organic
Biodynamic farming
Wild yeasts
Low Sulphur
Vegan
Veneto has in recent time sadly become synonymous with the mass production of sparkling wine, light whites and thin reds: but this is far from the truth. Whilst Soave is the regions best white ambassador, Pinot Grigio steals most of the limelight, with reds made of Refosco, Corvina and Schioppettino perhaps not getting the praise they deserve. As the vineyards head away from Venice and up to the hills freshness, lower alcohol and delicate flavours are in abundance but a mix of the careful use of oak, recioto techniques (drying grapes) and seldom seem grapes are providing bolder, richer more powerful wines. Indigenous wines rule supreme here with c.18% of Italy’s DOC production, but with plenty of bottles at the other end too.
The De Stefani family’s winemaking legacy dates back to 1624 in Refrontolo, a picturesque village in Veneto, within the Conegliano Valdobbiadene UNESCO World Heritage site. It was here, in 1866, that Valeriano De Stefani identified a unique terroir capable of producing exceptional wines. His son, also named Valeriano, carried on this vision with the unwavering support of his wife, Angelina, setting a tradition of uncompromising dedication to quality that continues to this day. In 1958, third-generation winemaker Tiziano De Stefani, after graduating from Italy’s most prestigious oenology school in Conegliano, expanded the family’s vineyards into the Piave Valley near Venice. Benefiting from the Adriatic Sea, the Dolomites, and the surrounding hills, this area is defined by its distinctive caranto soil—a mix of Alpine white clay and minerals—which imparts great character to the wines. Today, the winery’s headquarters and cellars are based in Fossalta di Piave. Now led by fourth-generation winemaker Alessandro De Stefani and his wife Chiara, the estate continues to pursue excellence with a deeply natural philosophy. The vineyards, planted with old vines at high density, focus on native varieties such as Marzemino and Raboso. Organic and biodynamic principles guide every aspect of viticulture, fostering biodiversity and eliminating chemical fertilisers. Fermentation relies on indigenous yeasts, with vinification carried out without sulphites or preservatives—only a minimal amount of sulphur is added before bottling. Sustainability is at the heart of the winery, which operates entirely on solar power and is now carbon neutral.
