Massimo Coletti is a celebrated Italian winemaker with a background in Viticulture and Oenology from the University of Udine. He gained experience at Château Latour and Domaine d’Eugénie before founding his 25-hectare estate
in Prosecco in 2002.
His vineyards feature well-drained glacial soils that enhance minerality, and he practices organic farming to promote ecosystem health. In the cellar, Massimo uses minimal intervention to showcase the grapes’ natural characteristics. Coletti’s white wines are made from early-morning harvested grapes, gently pressed and fermented in stainless steel at low temperatures to preserve aromatics.
Most whites are aged in stainless steel or neutral oak with minimal fining, maintaining their fresh acidity. His unique Prosecco is made using the traditional col fondo method, involving a secondary fermentation in the bottle with residual sugar and Indigenous yeasts, resulting in a slightly cloudy wine withnatural bubbles and complex flavours.