Ca Morlin

1946 — Albino plants the first vineyard

Ca' Morlin's viticultural history began in 1946 with Albino, the grandfather of the family and a veteran of the Second World War. After returning from the war, he planted the first hectare of vines. Prosecco grew alongside other white varieties. The grapes and wine served the family's own needs or were bartered with merchants from the surrounding area.

2005 — A new direction under Andrea

In 2005, Andrea redirected the small family winery toward the hills and the production of bottled Prosecco Spumante. This decision marked the beginning of the estate's growth beyond its previously modest scale, with sparkling Prosecco becoming the focus of the business.

The present generation

Andrea and Marika now manage Ca' Morlin, continuing a viticultural tradition spanning three generations. The estate has four hectares of vineyards, all planted to Prosecco and situated within the Asolo DOCG zone. The agricultural business operates under the name Azienda Agricola Ca' Morlin di Antoniazzi Marika.

Ca' Morlin lies in north-eastern Italy, within Veneto's Asolo DOCG zone. The production area identified for its Prosecco extends across Montello and Colli Asolani in the province of Treviso.

The landscape consists of gentle hills under a temperate climate. Its soils are alluvial in origin, rich in minerals and predominantly clay. Their drainage helps move rainwater through the ground, particularly during the summer months.

The estate's four hectares are entirely planted to Prosecco. The documented Prosecco vineyards use double-arched-cane training. Grapes are harvested manually, and careful grape selection forms the starting point of production.

Ca' Morlin's modern production developed around bottled Prosecco Spumante after the change of direction initiated in 2005.

The production protocols documented across the Prosecco range begin with hand-picked grapes. After harvest, the fruit is destemmed, cooled and softly pressed. Fermentation and preservation take place in steel. The wines undergo their second fermentation in an autoclave using the Charmat method, followed by sterile bottling through microfiltration. For the Asolo Prosecco Superiore DOCG Extra Dry, the process also includes at least one month resting on the fermentation lees before bottling.

Ca' Morlin frames its identity around three generations of attachment to the land and passion for viticulture. Its modern direction combines this family continuity with a deliberate focus on bottled sparkling wine.

Careful selection of the best grapes is presented as the basis for the wines' aromas and flavours, while the central theme of the range is a balance between taste and passion. The estate also identifies frankness and simplicity as enduring values of the business and its brand identity.