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The Italian Job
09 Mar 2026 by Wright Brothers Team
Our team members set off to northern Italy to learn more about some of the wines we offer at Wright Brothers and the evolving biodiverse wine industry, as well as discover new flavours to bring home.
La Collina de Ciliegi
Our journey started at the wonderful Ca' del Moro in the renowned wine region of Veneto. Our hosts, Alessandro and Tommaso, made sure we experienced the wine process from vineyard to glass, taking us along through each step. Starting with the grapes, the vineyards are at the highest altitudes of the entire Valpantena. This delays grape ripening by up to a month, allowing them to develop unique and complex aromas. They pride themselves on a holistic and organic approach to vineyard management, promoting rich biodiversity and sustainability. It was easy to get distracted by the breathtaking panoramic views, but we were next taken to the winery. Once the grapes have been hand-picked and de-stemmed, they undergo cryo-maceration and gentle pressing before the fermentation process. Whites, such as Garganega, are fermented in stainless steel for texture and vibrancy, whilst reds, such as Valpolicella, are stored in oak barrels to develop depth and richness. Finally, the only appropriate way to end a day of strolling Italian vineyards, dinner and wine pairings. The team were spoiled by the chefs at Ca’ del Moro with risotto and lamb, paired with Valpolicella.
Alois Lageder
During our stay at Ca’ del Moro we were visited by Alessandra from Alois Lageder, a family run winery that’s widely respected as a leader of the biodynamic and sustainable viticulture industry. The team enjoyed an extensive wine tasting experience and education in the way Alois Lageder approach wine making. Located in the heart of the Alto Adige region, environmental sustainability is at the top of their priority list, setting them apart from the rest and inspiring important conversations about wine making and climate change. The team were particularly impressed by Misto Mare, a vibrant blend of 14 grape varieties from neighbouring vineyards. These partnering wine makers share Alois Lageder’s biodynamic principles and are in the process of achieving certification. The wine represents healthy agriculture, strong relationships, and diversity. The team enjoyed Misto Mare so much so we had to bring it home to be enjoyed in our restaurants!
Berlucchi
Our next stop was the Franciacorta region to meet our host Giorgia at Berlucchi, the esteemed sparkling wine makers that pioneered the first traditional-method of sparkling wine (the same method used for Champagne) in the region. Certified organic since 2016, the sustainably cultivated vineyards boast biodiversity and the highest of soil qualities - great for the wine and even better for the environment. The true magic takes place underground, ten metres underground to be exact. The Berlucchi wine cellars are a vast network of complex wine mazes and vaults, still home to the first ever bottle of Franciacorta ever produced in 1961. Kept at a constant temperature of 10°C, millions of Franciacorta sparking wine bottles are aged here until the perfect time to be enjoyed. The team were lucky enough to dine in the Berlucchi mansion and discuss the future of the wine industry with Nicola Berlucchi. Most of the home is not open to the public so this was a real treat! After many tastings of the Franciacorta Brut, Satèn, Rosé, and Riserva, it was nearly time to say goodbye to Berlucchi; but not before Giorgia insisted on taking the team to one of her favourite local restaurants, Trattoria del Muliner. Located just metres from Lake Iseo, they serve up the freshest seafood caught directly from the lake, including sardines, perch, and trout. A delicious way for the Wright Brothers team to end a gorgeous trip!
