The Zamò family opened Osteria di Manzano, managed by Luigi, father of Tullio and grandfather of Pierluigi and Silvano
The start of the adventure of Le Vigne di Zamò. Tullio Zamò purchased five hectares of vineyard on Rocca Bernarda hill, and founded the Vigna del Leon estate.
Pierluigi and Silvano rented the vineyards around Rosazzo Abbey from the Diocesan Administration of Udine. The first wines in barrique, such as Ronco delle Acacie and Ronco dei Roseti, were made under the brand new “Abazia di Rosazzo” label.
Two real champions of the wine world arrived at the cellar: Silvano Formigli, responsible for commercial development, and Franco Bernabei, oenologist of international acclaim. With the 1988 vintage, RONCO DEI ROSETI was awarded the Tre Bicchieri of the Gambero Rosso.
Tullio Zamò purchased five hectares of vineyard at Ronchi di Buttrio. Over the years, the estate’s value was confirmed by the assignment of the Tre Bicchieri to RONCO DEI ROSETI
Tullio, together with his sons Pierluigi and Silvano, purchased 15 hectares of vineyard right in front of the Abbey.
The oldest and best exposed vineyards on Rosazzo hill were rented, bringing the total surface area of the estate’s vineyards to 35 hectares. In the meantime, the restoration of the old farmhouse, home to the offices and the new guesthouse, was completed.
Two more hectares of land on Rosazzo were purchased and, at the same time, work on their renovation began, reaching completion in 2004. In view of the excellent exposure of this hill, and perfect knowledge of the soil characteristics, the decision was made to plant the two grape varieties that best represent the estate, Friulano and Pignolo.
Oscar Farinetti entered into partnership and, along with Pierluigi and Silvano, the decision was made to continue the work undertaken by Tullio, inspired by a passion for this land and an ancestral love of wine, with the aim of maintaining the family nature of the estate.
Making wine is a sign of civilisation and it strengthens the link between man and his land, his origins and tradition. By embracing this production philosophy, we manage our vineyards using natural methods, natural fertilisers like manure and humus, and keeping grass growth down mechanically. This approach led us to celebrate the first Certified ORGANIC harvest in 2021.