Roots & Innovation
Terre Grosse is a family vineyard and winery in the Piave region of Veneto, located in Zenson di Piave on the right bank of the Piave river. The name "Terre Grosse" refers to the fertile clay soils — the "big lands" — that characterize their vineyards. Their story began in 1931 when Piero Toninato, who had discovered these lands while fighting on the Piave front during the First World War, planted the first vines and settled in the ancient farmhouse that still houses the cellar today. Four generations later, the estate is run by Nadia Toninato together with her children Nicola and Denise, and her daughter-in-law Linda Finotto. After the premature loss of Nadia's brother Diego in 2012, the family transformed their grief into a new mission — to honor his memory and his enthusiasm for the work by revitalizing the estate almost from scratch. In 2018, they obtained organic certification and began producing wines with wild yeasts, without clarification or filtration, to preserve the naturalness of the product and its organoleptic characteristics as much as possible. Today, the estate encompasses about 8 hectares of vineyards, producing approximately 25,000 bottles annually from a remarkable diversity of varieties — indigenous treasures like Raboso Piave and the nearly extinct Grapariol, international varieties like Cabernet Franc and Sauvignon, and modern crosses like Manzoni Bianco and disease-resistant vines. It is a project that defines itself as both guardian of tradition and agent of change: preserving old-vine heritage while exploring sustainable methods and modern practices where they add value. The result is a collection of wines that are approachable yet expressive — natural, fresh, alive — wines to be shared, carrying the imprint of clay soils, the Piave climate, and a rustic yet vibrant personality.
Four Generations & the Clay Lands
The story of Terre Grosse is a story of war, peace, family, and the enduring connection between people and the land they cultivate. It begins in 1931 with Piero Toninato — the great-grandfather of today's generation — who discovered the lands of Zenson di Piave not as a tourist but as a soldier, fighting on the Piave front during the First World War. The Piave river, which flows through the Veneto plain from the Dolomites to the Adriatic Sea, was the scene of one of the most decisive battles of the war — the Battle of the Piave River in June 1918, which halted the final Austro-Hungarian offensive and became known as "the Battle that Saved Italy." Piero, like many soldiers who passed through this landscape, fell in love with the fertile countryside, the gentle hills, and the promise of a life rooted in the soil. After the war, he settled in the ancient farmhouse at Bellussi — the same building that still houses the cellar today — and began cultivating grapes among the many countryside activities that his large family of twelve children managed together.
The second generation — grandfather Alessandro, grandmother Odilia, and uncle Diego — continued and expanded the viticultural activity, founding the "Terre Grosse" brand in the 1980s. The name was not chosen for marketing purposes but as an honest description of the land: "terre grosse" means "big lands" or "heavy soils" in the local dialect, referring to the deep, fertile clay soils that define the vineyards. During this period, they planted additional local varieties — Raboso Piave, Raboso Veronese, and the ancient Grapariol (also known as Rabosina bianca), an indigenous white grape of Zenson di Piave that was nearly extinct and of which traces were being lost. They also introduced technological improvements in both viticulture and winemaking, modernizing the estate while maintaining its family character. The wine was produced not only for family use but also for the first osterias of the territory — small restaurants and taverns that recognized the quality of the Toninato family's production.
The turning point came in 2012, with the premature death of Diego — Nadia's brother, the uncle who had been the driving force of the estate's modernization. The loss was devastating, but the family chose to transform grief into mission. Nadia, together with her children Nicola and Denise and her daughter-in-law Linda, took over the vineyards and the cellar, starting almost from zero but carrying forward Diego's enthusiasm and vision. Their goal was clear: to maintain strong roots and recover traditions, while bringing the most modern knowledge from sectors different and transversal to agriculture, with the aim of making the company more sustainable. In 2018, with the harvest of that year, they obtained organic certification — a formal recognition of practices they had already been moving towards. And they made a decisive choice for their winemaking: to begin producing wines with the use of wild yeasts, without clarification or filtration, to preserve the naturalness of the product and its organoleptic characteristics as much as possible. It was a return to the essence of winemaking, guided by modern understanding of microbiology and ecology.
Today, Terre Grosse is recognized by VinNatur, The Grape Reset, Raisin, Sfusobuono, Vignaioli Contrari, On-Wine, Cantine.wine, and a growing network of natural wine enthusiasts who appreciate the estate's commitment to authenticity, biodiversity, and low-intervention winemaking. The family has also won the "Nuovi fattori di successo" prize from ISMEA and RRN — a recognition of their innovative approach to sustainable agriculture. Their wines — Raboso, Grapariol, Cabernet Franc, Refosco, Manzoni Bianco, Verduzzo, Glera, and the experimental Concreto — are not merely beverages; they are stories of a family that has tended the same clay soils for nearly a century, of a war that brought a soldier to a land he would never leave, and of a conviction that the best wines come from respecting the earth rather than dominating it. The estate's motto captures it perfectly: "Naturali. Freschi. Vivi." — Natural. Fresh. Alive.
"Our mission is to maintain strong roots and recover traditions, while bringing the most modern knowledge from sectors different and transversal to agriculture, with the aim of making the company more sustainable."
— Nadia Toninato & Family, Terre Grosse
Zenson di Piave & the Fertile Clay
Terre Grosse's vineyards are located in Zenson di Piave, in the province of Treviso, Veneto — on the right bank of the Piave river, in the fertile plain that stretches from the foothills of the Dolomites to the Adriatic Sea. This is a landscape of extraordinary agricultural richness, where the river has deposited layers of alluvial soil over millennia, creating deep, fertile, clay-rich terroirs that retain moisture and provide the vines with consistent nourishment. The estate encompasses approximately 8 hectares of vineyards, situated on the "terre grosse" — the heavy clay soils that give the winery its name. These soils are characterized by their depth, their water-retention capacity, and their fertility — soils that require careful management to prevent vigor from becoming excess, but that reward the attentive vigneron with grapes of remarkable concentration and character.
The terroir is defined by its clay soils and its continental climate moderated by the proximity to the Piave river and the Adriatic Sea. The deep clay retains moisture through the dry summer months, reducing hydric stress and allowing for steady, even ripening. The river provides a moderating influence on temperature, while the proximity to the sea — about 30 kilometers away — ensures that maritime breezes reach the vineyards, providing ventilation and reducing disease pressure. The result is a microclimate of remarkable consistency: warm summers tempered by river and sea, cold winters that ensure adequate dormancy, and a growing season long enough for even late-ripening varieties to achieve full phenolic maturity. The soils are a mix of heavy clay, silt, and some sandy components — well-structured, mineral-rich, and requiring careful management of vigor through rootstock selection, pruning, and cover cropping.
Farming at Terre Grosse is certified organic since 2018, with a philosophy that emphasizes biodiversity, soil vitality, and minimal chemical input. The family protects biodiversity by maintaining tall grass between the rows — a practice that encourages beneficial insects, prevents erosion, and contributes to a living soil ecosystem. Treatments are minimal, using only copper and sulfur when strictly necessary, and the family is gradually replacing less sustainable varieties with more resilient ones, including disease-resistant vines that reduce the need for intervention. The estate maintains a mix of old vines — some more than 70 years old, planted by Piero and Alessandro — and recent plantings, creating a vineyard that spans nearly a century of viticultural history. The harvest is entirely manual, with careful hand-selection of grapes in the vineyard. The family personally oversees every aspect of the viticultural cycle, from pruning to harvest to cellar work, ensuring that only the healthiest, most expressive fruit enters the winery.
The grape varieties are an extraordinary diversity — one of the most varied portfolios in the Piave region — reflecting the family's dual commitment to preserving heritage and exploring innovation. The indigenous treasures include Raboso Piave (the great red grape of the Piave, a variety of remarkable structure, acidity, and ageing potential, known for its deep color and rustic character), Grapariol (also called Rabosina bianca, an ancient indigenous white grape of Zenson di Piave that was nearly extinct and that the family has helped preserve), and Refosco dal Peduncolo Rosso (a historic red variety of the Veneto-Friuli border, known for its intense color, firm tannins, and wild berry aromatics). The international varieties include Cabernet Franc (which has found a remarkable home in the clay soils, producing wines of elegance and herbaceous complexity) and Sauvignon Blanc. The modern crosses include Manzoni Bianco 6.0.13 (a cross between Riesling and Pinot Blanc created by Professor Luigi Manzoni at the Conegliano viticultural school, a white variety of extraordinary aromatic complexity and versatility). The family also experiments with disease-resistant varieties, part of their commitment to sustainable viticulture. Together, these varieties form a portfolio that speaks of tradition, experimentation, and the unique character of the Piave clay lands.
Zenson di Piave, province of Treviso, Veneto. Right bank of the Piave river. Fertile plain between Dolomite foothills and Adriatic Sea. Ancient farmhouse at Bellussi — same building houses cellar since 1931. Historic Piave front WWI battlefield. Agricultural landscape of extraordinary richness. Continental climate moderated by river and sea (~30km away). Maritime breezes provide ventilation. Long growing season for late-ripening varieties. Historic viticulture stretching back to early 20th century.
Deep, fertile clay soils — the "terre grosse" that give the winery its name. High water-retention capacity, consistent vine nourishment. Mix of heavy clay, silt, and sandy components. Well-structured, mineral-rich. Require careful vigor management through rootstock selection, pruning, cover cropping. Distinctive Piave character: concentration, rusticity, depth, steady ripening. Soils that demand attention but reward with grapes of remarkable character.
Certified organic since 2018. No synthetic pesticides, herbicides, or chemical fertilizers. Tall grass maintained between rows for biodiversity, beneficial insects, erosion prevention. Minimal treatments: copper and sulfur only when strictly necessary. Gradual replacement of less sustainable varieties with disease-resistant vines. Mix of old vines (70+ years) and recent plantings. Manual harvest with careful hand-selection. Family personally oversees every aspect.
Indigenous — Raboso Piave (great red of Piave, structure, acidity, ageing potential, deep color, rustic character), Grapariol/Rabosina bianca (ancient indigenous white of Zenson, nearly extinct, preserved by family), Refosco dal Peduncolo Rosso (historic red, intense color, firm tannins, wild berries). International — Cabernet Franc (elegance, herbaceous complexity), Sauvignon Blanc. Modern crosses — Manzoni Bianco 6.0.13 (Riesling x Pinot Blanc, aromatic complexity). Disease-resistant varieties for sustainability. All hand-harvested with careful selection.
Wild Yeasts & No Filtration
At Terre Grosse, the cellar philosophy is one of natural, low-intervention winemaking: grapes are hand-selected in the vineyard, fermentations are spontaneous with wild yeasts, and most wines are neither filtered nor clarified. Vintage variation is embraced rather than minimized — the family believes that each year has its own character, its own story, and that the winemaker's job is to listen to that story rather than to force it into a predetermined mold. Since 2018, this approach has been formalized: the wines are produced with indigenous yeasts, without clarification or filtration, to preserve the naturalness of the product and its organoleptic characteristics as much as possible. The result is a portfolio of wines that are natural, fresh, alive — wines that carry the imprint of the clay soils, the Piave climate, and the family's commitment to authenticity.
The techniques are minimal, respectful, and deeply informed by the estate's organic philosophy. Fermentation occurs spontaneously with wild yeasts — no commercial yeasts, no enzymes, no additives. The wines are neither filtered nor clarified in most cases, preserving their natural textures, living yeasts, and authentic flavors. Sulfites are kept to a minimum — the "colfondo" and "ancestrale" wines have very low sulfite content and no residual sugar, with a deposit of yeasts from natural bottle fermentation that keeps the wine alive over time and gives it a characteristic hazy appearance. The choice of vessels — stainless steel tanks for freshness, amphorae for the experimental Concreto, and traditional containers for ageing — is made according to the wine, the vintage, and the family's intuition. The stainless steel preserves primary fruit and vibrant acidity. The amphora, with its microporosity, favors oxygenation without releasing tannins or aromas, helping to revive perfumes and animate the wine's character. Everything is in service of the wine's natural expression, not the imposition of a house style.
"Raboso" — The Great Red of the Piave: The Raboso is Terre Grosse's foundational red — a pure expression of Raboso Piave, the great indigenous red grape of the Piave region, made with the same honest, low-intervention philosophy that defines every wine at the estate. Raboso Piave is a grape of remarkable structure, acidity, and ageing potential — a variety known for its deep color, firm tannins, and rustic character that speaks of the clay soils and the continental climate of the Veneto plain. At Terre Grosse, it is fermented spontaneously with wild yeasts and aged with minimal intervention, allowing the grape's natural character and the terroir's clay imprint to express themselves fully. In the glass, it is deep ruby with garnet reflections. The nose offers dark cherry, plum, wild herbs, black pepper, and a distinct earthy, mineral note. The palate is full-bodied, with firm tannins, vibrant acidity, and a long, savory, slightly spicy finish. It is a wine of great personality — the quintessential expression of the Piave red. Serve at 16–18°C. Ages beautifully for 5–10 years. ~€14–€20 / ~$16–$22.
"Diego" — The Raboso Tribute: The Diego is Terre Grosse's tribute wine — a Raboso Piave named in memory of Nadia's brother, the uncle whose premature death in 2012 catalyzed the family's transformation and new mission. It is a wine of particular significance, made with the same spontaneous fermentation and minimal intervention as the base Raboso, but often from selected parcels or with a slightly different approach that honors Diego's vision and enthusiasm. In the glass, it is deep ruby with purple reflections. The nose offers intense dark fruit, wild herbs, and a distinct mineral note. The palate is full-bodied, with firm tannins, vibrant acidity, and a long, complex, savory finish. It is a wine of memory and mission — every bottle a testament to the power of family, legacy, and the determination to carry forward a dream. Serve at 16–18°C. Ages beautifully for 5–10 years. ~€16–€22 / ~$18–$24.
"Cabernet Franc" — The International: The Cabernet Franc is Terre Grosse's expression of an international variety that has found a remarkable home in the clay soils of Zenson di Piave. Cabernet Franc, originally from the Loire Valley and Bordeaux, is a grape of elegance, herbaceous complexity, and remarkable adaptability — a variety that thrives in the cool continental climate and the fertile clay of the Piave region, producing wines that combine the grape's natural freshness with the soil's depth and concentration. At Terre Grosse, it is fermented spontaneously with wild yeasts and aged with minimal intervention. In the glass, it is ruby with garnet reflections. The nose offers red currant, bell pepper, violet, and a distinct earthy, mineral note. The palate is medium to full-bodied, with elegant tannins, vibrant acidity, and a long, savory, herbaceous finish. It is a wine of surprising elegance — proof that international varieties can speak with a local accent. Serve at 16–18°C. Ages beautifully for 3–7 years. ~€14–€20 / ~$16–$22.
"Refosco dal Peduncolo Rosso" — The Historic Red: The Refosco dal Peduncolo Rosso is Terre Grosse's expression of a historic red variety that has been cultivated along the Veneto-Friuli border for centuries. Named for its distinctive red stem (peduncolo rosso), it is a grape of intense color, firm tannins, and wild berry aromatics — a variety that produces wines of remarkable depth and a kind of untamed, rustic character. At Terre Grosse, it is fermented spontaneously and aged with minimal intervention, allowing the grape's natural intensity to shine. In the glass, it is deep ruby with purple reflections. The nose offers blackberry, blueberry, wild herbs, and a distinct mineral, earthy note. The palate is full-bodied, with firm tannins, vibrant acidity, and a long, savory, slightly wild finish. It is a wine of character — historic, authentic, deeply rooted in the borderlands of the Veneto. Serve at 16–18°C. Ages beautifully for 5–10 years. ~€14–€20 / ~$16–$22.
"Concreto" — The Amphora White: The Concreto is Terre Grosse's most experimental and distinctive wine — a Manzoni Bianco macerated in terracotta amphora for 10 long months, produced in a limited edition of just 716 bottles. The name is a triple play on words: "Concreto" recalls the clay soils (terre grosse) of the estate; "Concreto" because the terracotta amphora was its home for 10 months; and "Concreto" because it represents a project that has been realized, made concrete. Manzoni Bianco 6.0.13 is a cross between Riesling and Pinot Blanc created by Professor Luigi Manzoni, dean of the Conegliano viticultural school — a white variety of extraordinary aromatic complexity and versatility. The amphora's microporosity favors oxygenation without releasing tannins or aromas, helping to revive perfumes and animate the wine's character. The result is a wine that surprises for its elegance and freshness — more mineral and fresh than oxidative, a rarity in the landscape of orange wines. In the glass, it is amber-gold with luminous intensity. The nose offers citrus, white flowers, apricot, almond, and a distinct mineral, smoky note. The palate is full-bodied, with gripping texture, vibrant acidity, and a long, savory, mineral finish. It is a wine of intellectual and sensory depth — for those who seek something truly unique. Serve at 10–12°C. ~€20–€28 / ~$22–$30.
"Grapariol Colfondo" — The Ancestral Sparkling: The Grapariol Colfondo is Terre Grosse's ancestral-method sparkling white — a "colfondo" wine, meaning that the fermentation is completed in the bottle with the yeasts remaining in the bottom, creating a natural, unfiltered, slightly hazy sparkling wine of extraordinary freshness and vitality. Made from Grapariol (Rabosina bianca), the ancient indigenous white grape of Zenson di Piave, it is a wine that interprets tradition with a new and surprising taste. The natural fermentation in the bottle maintains the wine alive over time, gives it a characteristic hazy appearance, and results in very low sulfite content and no residual sugar. In the glass, it is pale straw with a gentle, natural haze. The nose offers citrus, green apple, white flowers, and a distinct mineral note. The palate is light, refreshing, with a gentle natural mousse, vibrant acidity, and a clean, savory, mineral finish. It is a wine of joy — natural, fresh, alive. Serve well chilled at 6–8°C. Drink young. ~€12–€18 / ~$14–$20.
"Raboso Ancestrale" — The Ancestral Red: The Raboso Ancestrale is Terre Grosse's ancestral-method sparkling red — a bold, innovative wine that takes the great Raboso Piave grape and gives it a new voice through natural bottle fermentation. Like the Grapariol Colfondo, it is a "colfondo" wine with the yeasts remaining in the bottom, maintaining the wine alive, giving it a hazy appearance, and resulting in very low sulfites and no residual sugar. It is a wine that challenges conventions — a sparkling red from one of Italy's most structured, tannic varieties — and rewards the curious with a completely new drinking experience. In the glass, it is deep ruby with a gentle, natural haze. The nose offers dark cherry, wild berries, and a distinct mineral, earthy note. The palate is light to medium-bodied, with a gentle natural mousse, vibrant acidity, and a clean, savory, slightly tannic finish. It is a wine of courage — natural, fresh, alive. Serve well chilled at 8–10°C. Drink young. ~€14–€20 / ~$16–$22.
"Bramato L'Innominabile Grigio" — The Skin-Macerated Pinot Grigio: The Bramato is Terre Grosse's skin-macerated Pinot Grigio — a wine that takes the most famous white grape of the Veneto and gives it a completely different expression through contact with the skins. "L'innominabile grigio" — "the unnameable grey" — is a playful, provocative name that challenges the conventions of Pinot Grigio, which is often produced as a bland, neutral white. At Terre Grosse, the grape is macerated with its skins, extracting color, tannins, and a kind of archaic depth that transforms the variety into something complex, textured, and thought-provoking. In the glass, it is copper-amber with hazy, luminous intensity. The nose offers dried apricot, orange peel, wild honey, and a distinct mineral, smoky note. The palate is medium to full-bodied, with gripping texture, vibrant acidity, and a long, savory, tannic finish. It is a wine that challenges expectations — proof that even the most commercial variety can become something extraordinary in the right hands. Serve at 10–12°C. ~€16–€22 / ~$18–$24.
"Gl'Era Na Volta" — The White Blend: The Gl'Era Na Volta is Terre Grosse's white blend — a wine whose name means "Once Upon a Time" in the local dialect, evoking the traditions and stories that define the estate. Made from a blend of white varieties grown on the estate, it is a wine of freshness, approachability, and honest expression. Fermented spontaneously and aged with minimal intervention, it captures the lighter side of the family's philosophy — the pleasure of drinking, the simplicity of good wine made with care. In the glass, it is straw yellow with greenish reflections. The nose offers citrus, white flowers, green apple, and a distinct mineral note. The palate is light to medium-bodied, with crisp acidity, a clean, precise mouthfeel, and a long, refreshing, mineral finish. It is a wine of pleasure — perfect for aperitivo, light meals, and sunny afternoons. Serve well chilled at 8–10°C. Drink within 1–2 years for maximum freshness. ~€12–€16 / ~$14–$18.
"Due Albe" — The Dawn White: The Due Albe is Terre Grosse's white wine — a pure expression of the estate's white varieties, made with the same spontaneous fermentation and minimal intervention that defines the entire portfolio. The name evokes the two dawns — the dawn of tradition and the dawn of innovation — that meet in every bottle. In the glass, it is straw yellow with luminous green reflections. The nose offers citrus, white peach, almond, and a distinct mineral note. The palate is medium-bodied, with vibrant acidity, a textured mouthfeel, and a long, savory, mineral finish. It is a wine of balance — approachable, versatile, and deeply satisfying. Serve well chilled at 8–10°C. Drink within 2–3 years for maximum freshness. ~€12–€16 / ~$14–$18.
"Distinto" — The Resistant Varieties White: The Distinto is Terre Grosse's white wine from disease-resistant varieties — a wine that represents the family's commitment to innovation and sustainability. Made from modern, disease-resistant grape varieties that require minimal chemical intervention, it is a wine that looks to the future while maintaining the estate's commitment to natural, low-intervention winemaking. In the glass, it is straw yellow with greenish reflections. The nose offers citrus, white flowers, and a distinct mineral note. The palate is light to medium-bodied, with crisp acidity, a clean mouthfeel, and a refreshing finish. It is a wine of the future — sustainable, natural, and deeply satisfying. Serve well chilled at 8–10°C. Drink within 1–2 years. ~€12–€16 / ~$14–$18.
"Manzoni Bianco" — The Cross: The Manzoni Bianco is Terre Grosse's expression of one of Italy's most successful modern grape crossings — Manzoni Bianco 6.0.13, a cross between Riesling and Pinot Blanc created by Professor Luigi Manzoni at the Conegliano viticultural school. This variety combines the aromatic complexity and acidity of Riesling with the body and versatility of Pinot Blanc, producing wines of extraordinary freshness, floral intensity, and mineral depth. At Terre Grosse, it is fermented spontaneously and aged with minimal intervention, allowing the variety's natural character to shine. In the glass, it is straw yellow with greenish reflections. The nose offers citrus, white flowers, green apple, and a distinct mineral note. The palate is medium-bodied, with vibrant acidity, a textured mouthfeel, and a long, savory, mineral finish. It is a wine of modern elegance — proof that innovation and tradition can coexist beautifully. Serve well chilled at 8–10°C. Drink within 2–3 years. ~€14–€18 / ~$16–$20.
"Doraj" — The Passito: The Doraj is Terre Grosse's passito white — a sweet wine made from dried grapes, produced in limited quantities and only in the best years. The passito method involves drying the grapes after harvest, concentrating sugars, flavors, and aromas to create a wine of extraordinary depth and sweetness. At Terre Grosse, the Doraj is made with the same natural, low-intervention philosophy as the dry wines, allowing the concentrated grape character to express itself without artificial enhancement. In the glass, it is golden amber with luminous intensity. The nose offers dried apricot, honey, orange peel, and a distinct mineral note. The palate is full-bodied, with velvety sweetness balanced by vibrant acidity, and a long, complex, savory finish. It is a wine of meditation — to be sipped slowly, contemplatively, with aged cheeses or simply on its own. Serve at 10–12°C. Ages beautifully for 5–10 years. ~€18–€25 / ~$20–$28.
"Verduzzo" — The Local White: The Verduzzo is Terre Grosse's expression of Verduzzo, a historic white grape of the Veneto and Friuli regions, known for its body, slight tannic grip, and ability to produce both dry and sweet wines. At Terre Grosse, it is fermented spontaneously and aged with minimal intervention, producing a dry white that captures the variety's natural character and the clay soil's depth. In the glass, it is straw yellow with golden reflections. The nose offers citrus, almond, and a distinct mineral note. The palate is medium-bodied, with a slight tannic texture, vibrant acidity, and a long, savory, mineral finish. It is a wine of local character — historic, authentic, deeply rooted in the borderlands of the Veneto. Serve well chilled at 8–10°C. Drink within 2–3 years. ~€12–€16 / ~$14–$18.
Vessels & Ageing: Terre Grosse works with a variety of vessels — stainless steel tanks for freshness and primary fruit, terracotta amphorae for the experimental Concreto, and traditional containers for ageing — each chosen according to the wine, the vintage, and the family's intuition. There is no single formula; the choice of vessel is always made in service of the wine's natural expression. The stainless steel preserves freshness, primary fruit, and vibrant acidity — essential for the younger whites and the base reds. The terracotta amphora, with its microporosity, favors oxygenation without releasing tannins or aromas, helping to revive perfumes and animate the wine's character — perfect for the Concreto and some experimental wines. All wines are fermented spontaneously with wild yeasts, with minimal sulfites, and most are neither filtered nor clarified — preserving their natural textures, living yeasts, and authentic flavors. The result is a portfolio of wines that are unmistakably Terre Grosse — natural, fresh, alive, deeply connected to the clay soils of Zenson di Piave, and to the family's conviction that the best wines come from respecting the earth rather than dominating it.
"Concreto" — "Manzoni Bianco 6.0.13 (Riesling x Pinot Blanc) — Hand-Harvested from Organic Vineyards in Zenson di Piave, Spontaneous Fermentation, Macerated 10 Months in Terracotta Amphora, Unfiltered, Minimal Sulfites — 716 Bottles Only — The Amphora White That Surprises for Elegance and Freshness"
The Concreto is Terre Grosse's most experimental, most distinctive, and most limited wine — the amphora-macerated Manzoni Bianco that encapsulates everything the Toninato family believes about organic viticulture, wild yeast fermentation, and the transformative power of patience, clay, and terracotta. It is not merely a white wine; it is a testament to the beauty of the Zenson di Piave terroir when cultivated with organic care, the courage of a family who chose to experiment with ancient vessels and modern crossings, and the enduring magic of wines that honor the land without excessive intervention. The name is a triple play on words: "Concreto" recalls the clay soils (terre grosse) of the estate; "Concreto" because the terracotta amphora was its home for 10 long months; and "Concreto" because it represents a project that has been realized, made concrete — an idea that took shape and became reality.
The viticulture is organic — certified since 2018. No synthetic pesticides, no herbicides, no chemical fertilizers. The family focuses on maintaining healthy vines on the clay soils of Zenson di Piave — creating an environment where the Manzoni Bianco, a cross between Riesling and Pinot Blanc created by Professor Luigi Manzoni at the Conegliano viticultural school, can express its full potential of aromatic complexity, acidity, and versatility. The harvest is entirely manual, with careful hand-selection of only the healthiest, most expressive bunches. The Manzoni Bianco is a variety that combines the aromatic intensity and acidity of Riesling with the body and adaptability of Pinot Blanc — a modern cross that has become one of Italy's most successful white varieties.
In the cellar, the grapes are fermented spontaneously with wild yeasts — no commercial yeasts, no enzymes, no additives. The wine is then macerated for 10 long months in a terracotta amphora — an ancient vessel whose microporosity favors oxygenation without releasing tannins or aromas, helping to revive perfumes and animate the wine's character. The terracotta does not impose flavors like oak; instead, it allows the wine to breathe, to evolve, to find its own voice. No filtration, no clarification. Minimal sulfites. The result is a wine that is alive, authentic, deeply connected to the place from which it comes, and to the family's philosophical conviction that wine should be natural, fresh, alive.
In the glass, it is amber-gold with luminous intensity — alive, vibrant, authentic. The nose is intense and complex: citrus, white flowers, apricot, almond, and a distinct mineral, smoky note that speaks of the terracotta and the clay soils of Zenson di Piave. There are notes of wild honey, a hint of chamomile, and a subtle earthiness that adds depth and intrigue. The palate is full-bodied, with gripping texture, vibrant acidity, and a long, savory, mineral finish. It is a wine of great personality — a wine that surprises for its elegance and freshness, more mineral and fresh than oxidative, a rarity in the landscape of orange wines. It is a wine that proves that when a modern cross like Manzoni Bianco is grown with organic care on clay soils, harvested with patience, and made with honest minimal intervention in ancient terracotta, the result is a white of both immediacy and profound depth, of both pleasure and intellectual challenge.
The Concreto is a wine of the table and the mind — it pairs beautifully with seafood, risotto, white meats, aged cheeses, or simply with good bread and olive oil overlooking the vineyards of Zenson di Piave. Serve at 10–12°C. It will reward careful cellaring, developing more honey, dried fruit, and mineral complexity. With only 716 bottles produced, every bottle is a rare treasure — a testament to the power of clay and terracotta, the beauty of organic winemaking, and the enduring magic of wines that honor the land, the family, and the patient, honest work of four generations. ~€20–€28 / ~$22–$30.
The Terre Grosse Range
Nadia Toninato, together with her children Nicola and Denise and her daughter-in-law Linda, produces an organic, low-intervention portfolio from approximately 8 hectares of vineyards in Zenson di Piave, on the clay soils of the Piave river. All wines are estate-grown, hand-harvested with careful selection, and made with spontaneous wild yeast fermentation. No commercial yeasts, no enzymes, no additives. Minimal sulfites. Most wines are neither filtered nor clarified. Vintage variation is embraced. The portfolio includes reds, whites, ancestral-method sparklings, a skin-macerated amphora white, and a passito — an extraordinary diversity that reflects the family's dual commitment to preserving heritage and exploring innovation. Annual production is approximately 25,000 bottles. Prices are approximate and in USD/EUR.
Terre Grosse produces an organic, low-intervention portfolio from approximately 8 hectares of vineyards in Zenson di Piave, on the clay soils of the Piave river, Veneto. All wines are estate-grown, hand-harvested with careful selection, and made with spontaneous wild yeast fermentation. No commercial yeasts, no enzymes, no additives. Minimal sulfites. Most wines are neither filtered nor clarified. Vintage variation is embraced. The portfolio includes Raboso Piave, Grapariol (ancient indigenous white), Cabernet Franc, Refosco dal Peduncolo Rosso, Manzoni Bianco, Pinot Grigio (skin-macerated), Glera, Verduzzo, and disease-resistant varieties — reds, whites, ancestral-method sparklings, an amphora-macerated white, and a passito. The estate was founded in 1931 by Piero Toninato, who discovered these lands as a soldier on the Piave front in WWI. Four generations later, Nadia Toninato runs the estate with her children Nicola and Denise and daughter-in-law Linda. Organic certified since 2018. Annual production is approximately 25,000 bottles. Availability is through the estate's shop, VinNatur, The Grape Reset, Raisin, Sfusobuono, and select natural wine retailers. Visits to the cellar welcome — open Monday–Saturday, 9:00–12:00 and 15:00–18:30. The estate also produces bag-in-box wines through Sfusobuono for sustainable, everyday drinking.
Address: Via Enrico Fermi 4, 31050 Zenson di Piave, Treviso – Italy
Phone: +39 349 379 6456 (Linda)
Email: info@terregrosse.it
Website: https://www.terregrosse.it/