History
The landscape before the estate
Monticella hill has been associated with Conegliano's cultivated landscape for centuries. Around 1500, Cima da Conegliano looked from its summit toward the city and drew inspiration for works including Saint Helena. The composition preserves recognizable features of the surroundings: the castle of Conegliano behind the saint, the castle of Susegana in the left background, Ponte della Madonna, the Monticano river and Conegliano's historic centre. The painting is now held by the National Gallery of Art in Washington, D.C.
The wider territory also developed an important educational role. Italy's first School of Oenology was founded in Conegliano in 1876.
Francesco Giavi and the early twentieth century
In the early 1900s, Francesco Giavi acquired the estate from the Tezza family. The property stood at the edge of Conegliano, on the terminal section of Monticella hill overlooking the city. The agricultural business took his surname.
Giavi came from Venas di Cadore, in the province of Belluno, but lived almost permanently in New York. There he imported Italian food products, including wine. During his periods in Italy, he devoted himself to developing the estate's agricultural activities. Agriculture was a personal passion, and he passed that commitment on with enthusiasm and close attention.
The Giavi identity carries the wording “dal 1914,” establishing 1914 as its foundation date.
Development under the Moschetta family
The business underwent substantial development in the years preceding the current phase. Since 2015, the Moschetta family has guided its direction.
The vineyards occupy a single 15-hectare block on Monticella hill. Giavi's present activity centres on sparkling wines from Conegliano Valdobbiadene Prosecco Superiore DOCG—including a Rive di Ogliano bottling—and Prosecco DOC.
Terroir
Monticella and Conegliano
Giavi's core vineyards form a single 15-hectare block on Monticella hill, which dominates and overlooks Conegliano. The hill lies midway between the Dolomites and the Venetian lagoon. Its position offers broad views across a landscape historically devoted to vines. Monticella is described as having excellent exposure and fertile soil.
Conegliano's gentle hills have soils composed principally of clay and limestone. Giavi associates these soils with body, balance and an agreeable palate. The estate's Conegliano Valdobbiadene wines are linked to clayey, calcareous and subalkaline soils, while the Rive di Ogliano material comes from clayey and calcareous soil containing a high proportion of coarse mineral fragments. Grapes for Prosecco DOC also come from pre-hill vineyards registered within the DOC and adjoining the Conegliano Valdobbiadene DOCG zone.
The broader Conegliano Valdobbiadene landscape
The denomination encompasses soils of very ancient origin. In its western sector, marl and sandstone derive from uplifted marine and lake beds. Slopes can reach 70%; their shallow, highly draining soils prevent rainwater from stagnating. The eastern sector was remodelled by Dolomite glaciers that carried moraine sediments downhill. Its deeper soils consist of conglomerates of sand and clay, while its hills are gentler and rounder, with a predominantly north–south alignment.
The area's geomorphology includes east–west “hogback” ridges, or cordoni, separated by small parallel valleys. On these steep formations, cultivation occupies the southern side. Ciglioni—terraces entirely covered with grass rather than supported by dry-stone walls—help stabilize the slopes and limit erosion. Numerous small vineyard plots alternate with woods and uncultivated areas, creating an interconnected patchwork that functions as an ecological network.
Excellent sunlight supports full ripening. A marked difference between daytime and nighttime temperatures promotes complete maturation and the development of aromatic compounds. Spring and summer are mild, winters are not especially severe, and constant ventilation helps remove excess moisture from the vines.
Glera and the appellations
Glera is the historic indigenous white variety associated with the territory. It is vigorous, buds early and ripens late, and its expression varies with climatic conditions and soil. Its bunches are pyramidal, winged and moderately loose; its medium-to-large leaves are wedge-shaped and five-lobed; and its medium, rounded berries become golden yellow.
Conegliano Valdobbiadene received DOC recognition across 15 municipalities in 1969 and became DOCG in 2009. The Rive designation identifies steep places with distinct soils, exposures and microclimates. Across the denomination, 12 municipalities and 31 hamlets contribute 43 recognized Rive; Giavi works with Rive di Ogliano. Prosecco DOC extends across nine provinces of Veneto and Friuli Venezia Giulia.
Winemaking
Grapes are harvested by hand in September. This applies to the Glera used across the DOCG, Rive di Ogliano and Prosecco DOC ranges, as well as the Glera and Pinot Nero used for Prosecco DOC Rosé.
Glera's natural cycle is defined by early budbreak and late ripening. Its vigour and semi-aromatic character respond differently to variations in climate and soil.
Viticulture in the surrounding hills is highly labour-intensive. Work on the slopes requires approximately 600 hours per hectare, compared with about 150 hours per hectare on flat ground. The traditional landscape responds to steep terrain through south-facing cultivation and grass-covered ciglioni. These terraces strengthen the slopes and reduce erosion, while the surrounding pattern of vineyards, woodland and uncultivated ground forms an ecological network. Constant air movement helps disperse excessive moisture from the vines, and the well-drained western hill soils prevent standing rainwater.
From must to base wine
Grapes are softly pressed, after which the must is settled. Selected yeasts are inoculated for the first, alcoholic fermentation, converting sugars into alcohol and producing the base wine. Vinification takes place in temperature-controlled stainless-steel tanks, followed by maturation in contact with fine lees.
Charmat–Martinotti sparkling production
Giavi produces Prosecco DOC and Conegliano Valdobbiadene Prosecco Superiore DOCG with the Charmat, or Martinotti, method. The second fermentation takes place in pressurized stainless-steel autoclaves, enabling temperature control and the preservation of Glera's primary aromas.
For the presa di spuma, sugar and selected yeasts are added to the base wine in autoclave. The resulting second fermentation creates the wine's fine, persistent perlage. Giavi's sparkling cycle lasts substantially longer than the 30-day minimum required for Conegliano Valdobbiadene Prosecco Superiore DOCG. Across the range, the disclosed autoclave periods extend from about 60 days for Prosecco DOC to about 90 days for the principal DOCG wines and about 120 days for Rive di Ogliano.
Philosophy
Giavi presents its role as that of a spokesperson and interpreter for a territory between the Dolomites and the Venetian lagoon. Its approach links the character of the wines to Monticella, Conegliano and the individual conditions of the Rive.
Attention is intended to extend through the complete chain, from cultivation of the vines to bottling. The production philosophy combines controlled technology with the preservation of varietal identity: stainless steel, selected yeasts and temperature-controlled autoclaves are used to retain Glera's primary aromas, while sparkling periods longer than the denomination's minimum are intended to build fine and persistent mousse.
The estate also connects its contemporary identity to the agricultural commitment of Francesco Giavi and to the cultural history of Monticella hill, particularly the landscape represented by Cima da Conegliano.