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i vitigni
the vines

The vines

The Abbey of Busco, situated in the heart of the Veneto known as the Marca Trevigiana, cultivates different types of vines of both red and white grape varieties. This allows for varied production and for the creation of particular blends during the wine-making process, lending unique characteristics to its wines. The 52 hectares of vines are dedicated to the cultivation of prosecco, pinot grigio, merlot, raboso and verduzzo.


The name “prosecco” came about in the 16th century. Its origins derive from the ancient wine of “Castello Pucino” later identified with “Castello di Moncolano” otherwise known as the “Torre di Prosecco” near Treviso. The main vine is the “Glera” which produces large, long bunches of golden-yellow grapes. As of 2009 Prosecco has acquired the DOC (“Controlled Designation of Origin” – a quality assurance label for Italian foods) appellation.

Pinot Grigio

The term “pinot” most probably derives from the Italian word “pigna” which means “pine cone” and may have come about due to the bunches of grapes looking like a little pine cone with closely-packed, flat grapes. Copper-coloured, Pinot grigio has had huge success in Italy and also worldwide. It allows for the production of great fruity, aromatic and well-structured wines.


This vine originates from France even if its name most probably derives from the Gascon word “Carbonet”(“Epirus” in English). It consists of two varieties; Cabernet Sauvignon, best suited to warm, temperate climes and Cabernet Franc which is the variety usually cultivated in the Veneto. Its grapes are small, thick-skinned and of a blue-black colour with a characteristic vegetal flavour which can vary in its intensity.


Raboso has a characteristic blue-black grape and is the oldest indigenous vine of the area and is cultivated mainly in east Veneto and in the province of Treviso. Praised by Carlo Osvaldo Goldoni, a renowned Italian writer of the 1700s, this vine is historically connected to a late harvest with its grapes being left on the vine until mid-November. Its sweet but tart aroma is particularly appreciated by connoisseurs.

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