Bottle shop is open Wed/Thu from 12p-8p- no food those days. Dinner/bar Fri-Sun from 5p-10p. No takeout at the moment.

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Perera, Verdiso, Bianchetta, Glera

Vino Bianco Frizzante



TreMat was founded in 2009 by Gianni Bartolin, whose family has been growing grapes in Veneto since the early 1900s. The name of the winery translates to “three times crazy” and refers to Gianni being written off as a fool by other producers in the area, namely for his conviction and adherence to natural and slow grape-growing and winemaking practices. His sensibility as a farmer and winemaker is inspired by the pre-industrial viticultural traditions of Valdobbiadene (long, native fermentations, macerating ‘sulle bucce’, not disgorged/’col fondo’ method, etc.). Gianni’s vineyard in the hamlet of Santo Stefano is regarded as one of the crown jewels of the region as it is one of the steepest vineyards in the Conegliano Valdobbiadene DOCG and has always been worked by hand. The vineyard was first established by Gianni’s grandfather and great-grandfather 80 years ago with alternating rows of the antique varieties of Valdobbiadene: Perera, Verdiso, Bianchetta, and Glera. Vines grow at 380m in thick humus topsoil with banks of limestone and gravel beneath. Farming follows the holistic principles of Japanese Kiyusa Nature Farming (aka “do nothing farming” developed in the 1970s by Masanobu Fukuoka). The goal is to increase vitality and microbial diversity of soils through the application of preparations of beneficial microorganisms (think probiotics) coupled with organic agricultural practices. After harvest, grapes for “Vinell” are left to dry ever so slightly for 6-7 days using the ‘appassimento’ method. Grapes are crushed and macerated on the skins for four days, then pressed and left to ferment spontaneously in wooden cask on fine lees for six months. The wine is bottled for secondary fermentation in bottle using must from the same vintage (col fondo method), and is released unfined, unfiltered, and without the addition of any SO2.



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