In 2003 Francesco Maria and Giulia decided to start a new adventure and founded the organic farm TREBOTTI together with their children Bernardo, Clarissa and Ludovico who back then were still in their 20s.
Bernardo, Clarissa and Ludovico grew up in Rome, but due to the time spent at an old family estate in eastern Veneto, since childhood had come to appreciate and share the culture, the sensibility and the passion surrounding winemaking and country life. read more Mum Giulia comes from a family with a noble winemaking tradition: her uncle, Prof. Luigi Manzoni, was a pioneer at the Oenology School of Conegliano and the creator of the wine graft Manzoni 6.0.13.
The idea of creating TREBOTTI spawned from dad Francesco’s desire for a change: with retirement from his desk job approaching, he felt the necessity to leave behind the frenetic and polluted city life in favour of a new existence amidst nature, fresh air and healthy products.
The enterprising spirit of his children, in particular Ludovico – on his way to complete a degree in agricultural sciences – helped make his vision reality.


(vineyards/olive tree grove/honey)

The Botti siblings thus became the TREBOTTI, a trio of young entrepreneurs with the ambition of building a state-of-the-art winery based on organic and sustainable agriculture. TREBOTTI found the ideal location to fulfil their project in the hills overlooking the Alviano Natural Reserve, stretched across the municipalities of Castiglione in Teverina and Civitella D’Agliano. read more Ten years after its foundation, thanks to the high standards and sustainability of its production, TREBOTTI has already gained a permanent spot within the Italian wine sector, and it is constantly praised for its innovative choices combined with a profound respect for tradition and environment.



The TREBOTTI winery has been created aiming to guarantee both the highest productive efficiency and the lowest environmental impact. The building has been placed underground in order to avoid disrupting the landscape while having the perfect internal climate. Its hilltop position allows exploiting gravity during the transfer of the grapes so that they can be moved without pumps, therefore saving energy and preserving their quality. read more A natural ventilation system travelling upward keeps the temperature cool in the summer and mild during the cold months without using additional machines. All the technologies and the production processes employed are cutting edge. Among the latest innovations are: the use of ozone as a steriliser during washing, the energy-saving withering cell made of wood and cork and the bio-lake for the phytopurification of wastewater.