The Trebotti farm has always been organic and eco-friendly and has embraced an effective agronomic management with no use of synthetic chemicals. Since 2006 it abides by the rules of Certified Organic agriculture (under EEUU regulations) and produces high-quality environmental-conscious wines. Sustainability is one of our main priorities, especially when it comes to research and innovation. .read-more We employ ultra-light glass bottles in order to reduce the impact of glass production and transportation (which is one of the main causes of CO2 emissions); the use of natural cardboard boxes, recycled-paper labels and natural corks further contributes to achieve our mission.
Jane, our jenny, provides for the grassing and dunging of the olive tree grove: her contribution is free of charge and does not require the use of tractors nor fertilisers. She has become one of the symbols of sustainable Trebotti.

Trebotti Research and Development



In 2011 Trebotti started the project 3S WINES “Environmental sustainability in healthy and high-quality wines production” with the technical support of DIBAF at the Università della Tuscia and the C.R.A in Arezzo, funded by the Ministry of Agrarian Politics. The aim of this partnership is to reduce the environmental impact caused by the production of a superior quality wine certified eco-friendly (LCA) moreThanks to 3S WINES, the winery employs a system for the phytopurification of wastewater, which is gathered into a bio-lake and can be re-utilised. The phytorification also provides vegetal biomass for the production of farm compost. The farm in fact produces a closed-cycle compost from pruning waste, Jane's dung, pomace and stalks to re-use as amending, mulching and anti-erosive agents. The wine "3S – Incrocio Manzoni Sustainable Sulphites Free" is the result of an oenological experimentation within the 3S WINES project, during which Trebotti developed a new winemaking process, patented by EEUU, to produce high-quality sulphite-free wines. We are also developing an energy-saving withering cell made of wood and cork that will use intelligent systems to cool the temperature in the winery through natural ventilation. The final outcome of all these measures is a reduction in CO2 emissions that will be certified on our bottles (LCA).


“COMEF: Re-use of second-generation biomasses for the multifunctional reproduction of compost, methane and edible mushrooms at a reduced environmental impact” is the last investment Trebotti made for a sustainable innovation. This project draws its inspiration from the principles behind Gunter Pauli’s “Blue Economy” (a step beyond green economy), based on the efficiency of production processes, an upturning of the concept of core business, energy saving, absence of waste, recycling and emulation of all the ecosystems that lead toward a sustainable money moreThe project entails a multifunctional micro-plant for composting; an anaerobic 10kw digester recycling organic farm waste (second and third generation biomasses) into a multiplicity of sub-products: methane from natural fermentation for energy (rather than freed in the atmosphere as climate-altering gas emissions); a substrate useful to the cultivation of edible mushrooms (enriched by coffee-making residues, already sterilised and rich in caffeine, which naturally accelerates growth); final compost to mix onto agricultural soils as amending, mulching and anti-erosive agent.


This is a national project whose title is “The application of European regulations on organic winemaking and the improvement of quality and durability of organic wines without altering their geographical diversity”; it is funded by MIPAAF and establishes a partnership among AIAB, the Università di Udine and Vinidea under the supervision of CRA (Oenology Research Centre) moreIts purpose is a quick and effective comparison between innovative winemaking techniques that abide by EEUU regulations while producing good tasting wines ready to compete and affirm themselves on the international organic and non-organic wine market. In light of this goal, the following specific objectives have been determined: use the know-how developed within the ORWINE project and all related research and transfer it to organic wineries across Italy; deepen the scientific knowledge on conditions of conservation (temperature, oxygen tenor) and on wine compositional factors, in particular the reduction of added S02 that are able to modify the shelf-life of wines.


Trebotti hosted on its grounds the field tests of the first course organised by the Italian School of Vine Pruning in Latium and Umbria, based at the Università della Tuscia in Viterbo. This extremely successful school was born from the collaboration between grape trainers Simonit&Sirch and several universities and institutes that had an interest in soft vine moreSimonit&Sirch together with their team created a pruning method that preserves the plants health and doubles their expectancy of life, from an average 20.5 years up to 50 years. Their intervention always focuses on cutting the younger canes with a slow and precise approach. The first advantage obtained thanks to this method is the prevention of wood diseases, which are reaching pandemic levels in most vineyards. Secondly, there is a change in the vineyard-managing philosophy: old vines are fully exploited by increasing their yield quality, exactly like it used to be before. Thirdly, the application of preventive-medicine criteria reduces overall managing costs. Lastly, the pruning process is once again carried on by professional as opposed to non-specialised labour, the latter an occurrence that is becoming increasingly frequent.


  • CMCC
  • AIAB
  • CRA
  • INEA