Italy · Piave, Lison & eastern plain (Treviso / Venezia)

Societa’ Agricola F.LLI Corvezzo S.R.L

Certified organic and vegan Prosecco estate on the Treviso plain, farming 195 hectares in Veneto across three generations since 1955.

The producer

Corvezzo farms 195 hectares on the flat alluvial plain of Treviso province, between the Piave river and the Venetian lagoon, and has held a full organic certification covering both vineyard and winery since 2017. The estate is at Cessalto, a low-lying agricultural commune in northeastern Veneto, and its anchor grape is Glera, vinified as Prosecco DOC under the Charmat tank method. The Corvezzo family began farming here in 1955. Three generations later, the same ground produces sparkling wine, Pinot Grigio, and a range of still wines sold across seven Italian regions under an organic and vegan flag.

Giovanni Corvezzo, the third generation, took control in 2009 and converted the farm to fully certified organic over seven years. Every animal-derived product in the winery was replaced: wines are fined with bentonite clay rather than egg white or isinglass, earning a separate vegan certification alongside the organic one. A photovoltaic plant covers the winery's electricity needs, and a biomass plant converts pruning waste into thermal energy. The flagship Crudo Organic Sparkling Wine is 100% Glera: pale straw, soft mousse, green apple and fresh pear, clean finish, and lighter in body than most volume Prosecco.

Known for

Certified organic and vegan Prosecco DOC from Glera on the alluvial Treviso plain.

Notable facts

The story

The Harvest That Had to Hold

In 2013, the Corvezzo vineyards were three years into their organic conversion and nowhere near the finish line. The vines had been farmed conventionally for decades, and the shift away from herbicides and pesticides takes years to settle into the soil and the plant. That year, a wet and humid growing season arrived and hit the estate hard. Without synthetic fungicides, the only tools permitted were those allowed under organic rules: copper and sulphur sprays, canopy management, timing. Production fell sharply. The commercial pressure to pause the transition, to hold the certification process for a better year, was real. Giovanni Corvezzo did not pause it. The harvest came in reduced but organic, the records of the conversion stayed clean, and the certification process continued. Four years later, in 2017, the full certification arrived covering both vineyard and winery. The 2013 vintage is not on the label, but it is in the result.

From the atlas

Società Agricola F.lli Corvezzo

At A Glance

The Producer

Corvezzo farms 195 hectares on the alluvial plain of Treviso province and has held a full organic certification covering both vineyard and winery since 2017. The estate sits at Cessalto, a flat agricultural commune in northeastern Veneto, in the broad lowland between the Piave river and the Venetian lagoon. The family began farming here in 1955. Three generations later, the same ground produces Glera for Prosecco, Pinot Grigio, and a range of still wines sold across seven Italian regions under an organic and vegan flag.

Giovanni Corvezzo, the third generation, took control in 2009 and turned a farm already moving away from conventional agriculture into a fully certified organic operation. The change was neither quick nor symbolic. The transition ran seven years, from 2010 to 2017, and included replacing every animal-derived product in the winery with plant or mineral alternatives, fining wines with bentonite clay rather than egg white or isinglass, and earning a separate vegan certification alongside the organic one. Corvezzo is one of the few large Italian wine estates to hold both.

The scale is notable. At 195 hectares, Corvezzo is large by Italian standards, and its operations now reach across Veneto, Friuli, Tuscany, Abruzzo, Marche, Puglia, and Sicily. That reach places it in a different category from the hillside grower-estates of Conegliano Valdobbiadene: Corvezzo is a multi-region organic platform whose home base is the Treviso plain.

Place

Cessalto lies in the low, flat territory of Treviso province, between the Piave river to the east and the Venetian lagoon to the south. The land here was drained and cultivated over centuries, and the soils are deep alluvial, well-drained, and highly productive. This is not the steep Cartizze hillside or the chalky ridges of Conegliano. The terrain allows the kind of scale Corvezzo has built: 195 contiguous or nearby hectares is feasible on the plain in a way it is not on the terraced slopes of the Prosecco Superiore DOCG zone.

The Prosecco DOC, the broader appellation covering northeastern Veneto and part of Friuli Venezia Giulia, governs Corvezzo's sparkling output. Glera is the required grape, and the DOC rules permit production across a wide geographic arc rather than restricting it to a single hillside commune. For Corvezzo, the plain terroir shapes a style of Prosecco that emphasises freshness and lighter body over the richer, more mineral character associated with hillside fruit. The flat land, the drainage, and the large vineyard area work together to produce consistent, high-volume organic sparkling wine.

Soil And Site

Cessalto lies on the alluvial plain of Treviso province, where vineyards benefit from well-drained lowland soils. The flat topography means no aspect advantage or cold-air drainage from hillside slopes, and the vineyards receive even sunlight across the growing season. The proximity to the Venetian lagoon moderates temperatures and brings humidity, which made the organic transition demanding: without synthetic treatments, wet vintages required careful canopy management and attention to vine spacing to reduce disease pressure.

Story

The first Corvezzo farm appeared near Treviso in 1955, planted by the founding generation in the postwar agricultural expansion of the Veneto plain. The second generation, Giuseppe and Renzo, grew the vineyard area during the 1970s and moved early toward less intensive farming, experimenting with integrated pest management at a time when most Italian wine estates were deepening their reliance on synthetic inputs. By the 1980s, they had dropped synthetic herbicides and introduced strip cultivation between vine rows.

When Giovanni took control in 2009, he inherited a farm already pointed in the right direction. He pushed it further and faster. The formal organic conversion began in 2010 and covered every part of the operation: vineyard inputs, winery chemicals, fining agents, energy sourcing. The seven-year certification process is long by design. Italian and European organic rules require a conversion period before the certified-organic label can appear on a bottle, and the estate cannot rush through it. Giovanni held the course through a difficult 2013 vintage when production fell and the commercial pressure to abandon the transition would have been easy to follow. He did not abandon it. Full certification arrived in 2017.

The energy side of the operation followed the same logic. A photovoltaic plant now covers the winery's electricity needs, and a biomass plant converts pruning waste from the vineyards into thermal energy, closing a loop between what the vines produce and what the winery consumes.

Vineyards And Cellar

Corvezzo manages 195 hectares of vineyards in Veneto, farmed without synthetic herbicides, pesticides, or fungicides. Canopy management takes on greater importance under organic rules in a humid lowland environment: vine spacing, leaf removal, and shoot positioning all affect airflow and disease resistance in ways that chemicals once handled. The estate does not claim all fruit is estate-grown; the sourcing includes both family vineyards and grower fruit.

In the winery, the organic certification extends to every input. Animal-derived products, including egg white and isinglass, have been removed from the fining process. Bentonite clay, a naturally occurring mineral, is used throughout. The vegan certification follows directly from this decision. Energy for the winery comes from the photovoltaic installation, and pruning wood that would otherwise go to waste feeds the biomass plant.

Glera is vinified as a sparkling wine under Prosecco DOC rules using the Charmat method, also called the tank method or Metodo Martinotti, in which secondary fermentation takes place in a sealed pressurised tank rather than in the bottle. This produces the soft mousse and fruit-forward character associated with Prosecco, and allows consistent, large-volume production while preserving the grape's natural aromatic lift.

Wines

The range includes Glera sparkling wines and Pinot Grigio, sold across seven Italian regions under organic and vegan certification. The flagship line centres on Glera in sparkling form and Pinot Grigio as a still white. Crudo Organic Sparkling Wine, made entirely from Glera, anchors the range. Pinot Grigio appears under organic certification and is described as one of the estate's two leading varieties.

Crudo is a Prosecco DOC wine made entirely from Glera.

The Pinot Grigio sits at the still-white end of the range.

Beyond the two anchor grapes, the range extends across still wines from Corvezzo's activity in Friuli, Tuscany, Abruzzo, Marche, Puglia, and Sicily. Each regional expression applies the same organic framework but reflects the local grape and appellation rules of its territory.

In The Glass

The fruit registers as ripe pear, honeydew melon, herbs, and citrus, with a youthful character and slight sweetness.

Pinot Grigio appears in the range under organic certification.

A Bottle To Understand It

Crudo Organic Sparkling Wine is the right first bottle. It is 100% Glera, fermented and made sparkling in sealed tanks under Prosecco DOC rules, and it carries the entire Corvezzo argument in one glass: organic farming, light alluvial fruit, clean mousse, and a finish that invites the next sip rather than demanding attention. Green apple, fresh pear, citrus. No oak, no sugar weight, no age requirement. Open it cold, drink it young, and it does exactly what it promises.

Anecdote

In 2013, the Corvezzo vineyards were three years into their organic conversion and nowhere near the finish line. The vines had been farmed conventionally for decades, and the shift away from herbicides and pesticides takes years to settle into the soil and the plant. That year, a wet and humid growing season arrived and hit the estate hard. Without synthetic fungicides, the only tools permitted were those allowed under organic rules: copper and sulphur sprays, canopy management, timing. Production fell sharply. The commercial pressure to pause the transition, to hold the certification process for a better year, was real. Giovanni Corvezzo did not pause it. The harvest came in reduced but organic, the records of the conversion stayed clean, and the certification process continued. Four years later, in 2017, the full certification arrived covering both vineyard and winery. The 2013 vintage is not on the label, but it is in the result.

Final Word

Corvezzo is the largest certified organic wine estate operating out of the Treviso plain, and one of the few Italian producers of any scale to hold both organic and vegan certification across the full operation. Its wines are built for freshness and early drinking, with Crudo as the clearest statement of what 195 hectares of organically farmed Glera on alluvial Veneto soil produces. The generational arc from conventional farming in the 1950s to full certification in 2017 is long but legible, and Giovanni Corvezzo continued through the difficult 2013 harvest until certification arrived in 2017.

Sources

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