History
Early 20th century: the beginnings
Sacchetto was established in Veneto at the beginning of the 20th century. Founder Sisto Sacchetto possessed both technical expertise and commercial ability, and by the first post-war period he was trading wine and grapes. This activity developed into a flourishing family business.
1950s
During the Italian economic boom of the 1950s, the business began evolving into a more structured enterprise. Sisto sought to give the family company greater value by reconnecting it more directly with its land of origin and producing grapes for its wines.
1960s
The restructuring continued through the 1960s. Direct grape production remained central to Sisto's plan for the business, marking a transition from trade alone toward a more integrated wine enterprise.
The second generation
Sisto's son Filiberto Sacchetto consolidated the company. Under his direction it became a solid organization and expanded internationally over the following decades. Filiberto preserved his father's project and subsequently passed it to his children, Paolo and Beatrice.
The third generation
Filiberto, Paolo and Beatrice Sacchetto now guide the family-run company together. Filiberto serves as president, while Paolo and Beatrice collaborate with him in planning, organization, leadership, coordination and control. Their management combines the inherited family project with innovation and attention to international-market dynamics.
The family's objective of establishing deeper roots in Veneto was realized through Azienda Agricola Prapian in the Prosecco DOCG Valdobbiadene area. This estate brought together vineyards, land, paths and modern production facilities conceived for continued development while retaining their connection to the place and the family.
2013
Sacchetto began the certification process under the BRC Food Safety standard, complementing its HACCP manual and its systems for food safety, process control and product traceability.
2019
Photovoltaic panels entered operation at the Tarzo production site, beginning the on-site generation of renewable electricity.
2022
On 27 July, following a Valoritalia audit, Sacchetto obtained Equalitas certification as a Sustainable Organization under Module OS, revision 3. It also assessed its 2022 organizational carbon footprint using ISO 14064-1 as the reference and Equalitas requirements as the framework.
In the same year, Sacchetto joined the RafCycle initiative to recover and recycle the backing material used for self-adhesive labels.
2023
A photovoltaic installation at Trebaseleghe entered operation at the end of the year. The company also invested in equipment intended to reduce water consumption, including a Masterkegs Evolution 42A kegging machine and a tank-and-pump system that recovers rinsing water.
2024
Annual bottling at Trebaseleghe reached approximately 14 million bottles, while Tarzo processed approximately 6,000 quintals of grapes per year. Water consumption fell after the new equipment was introduced: the kegging machine contributed to a 10% reduction relative to bottled wine, while recovered rinsing water was associated with an improvement of up to 30% per hectolitre of wine processed. Overall electricity consumption was reduced by 171,000 kWh, with a 15% improvement relative to wine processed.
Packaging measurements for 2024 found a weighted average of 71.4% recycled material in bottles, while almost all cardboard packaging consisted of recycled material. All 20 employees held permanent contracts.
2025
On 1 August, Sacchetto renewed its Equalitas Sustainable Organization certification, completing its first three-year certification cycle. The current certificate, number CC/054_rev.03, covers the production and maturation of still, semi-sparkling and sparkling wines, bottling in glass, bulk-wine conditioning in tanks and barrels, and bottling of dealcoholized beverages at Trebaseleghe. At Prapian di Tarzo it covers production and maturation of semi-sparkling and sparkling wines and bottling in glass. The certificate remains valid until 8 August 2028, subject to surveillance and renewal requirements.
The third certification year also included measurement of the organizational water footprint with ISO 14046 as the reference. Current improvement work includes a wastewater-treatment system, replacement of selected tanks, repairs to external paving, cleaning and repainting, better separation of the bottling area from the warehouse, and continued renewal of Equalitas, SMETA, SSCP and BRCGS credentials.
Terroir
Sacchetto's estate holdings are associated with two Prosecco DOCG areas: Valdobbiadene and Asolo–Nervesa.
Valdobbiadene
The Valdobbiadene DOCG area is characterized by climatic, historical and soil diversity. High-hill terraces and steep slopes shape both the landscape and the conditions under which the vineyards are cultivated. Some vineyards lie within the Rive subzone.
Microclimates vary across the hills, while the area's position between the sea and the first Alpine reliefs contributes to its environmental character. Soil composition can change markedly even between neighboring vineyards. The steep terrain makes cultivation demanding and requires manual harvesting.
Asolo–Nervesa
A second group of estate vineyards lies in the Asolo–Nervesa DOCG area. These holdings complement the Valdobbiadene vineyards and supply estate-grown Glera for Prosecco DOCG Asolo.
Winemaking
Sacchetto practices and promotes organic viticulture and holds Organic Certification. Its environmental program favors natural methods intended to strengthen vines and improve their resistance. Rainwater is recovered and used for irrigation.
The high-hill vineyards in Valdobbiadene are harvested manually because of their terraces and steep slopes. Manual harvesting is also presented as part of the company's commitment to respecting both the environment and the people working throughout the production chain.
The approach links sustainable cultivation with vine and grape health. Environmental responsibility, organic farming, circular use of materials and resources, and respect for vineyard workers form the principal stated commitments.
Two production sites
Sacchetto operates production facilities at Trebaseleghe and Tarzo.
Trebaseleghe receives purchased musts and handles vinification, maturation and packaging of still, semi-sparkling and sparkling wines in bottles and kegs. Its cellar capacity is approximately 75,000 hl, and it bottles about 14 million bottles annually. Current Equalitas scope also includes conditioning bulk wine in tanks and barrels and bottling dealcoholized beverages.
Tarzo handles grape reception and harvesting operations, crushing, pressing, destemming, grape transformation, vinification and maturation of semi-sparkling and sparkling wines, followed by bottling in glass. The cellar has a capacity of 10,500 hl and processes approximately 6,000 quintals of grapes annually.
Control and traceability
An internal laboratory carries out analysis, research and control. Production and bottling follow a tested operating line, while a technical-operational sustainability manual applies to procurement, supplier control, receipt of grapes and must, vinification, maturation, bottling, kegging and commercialization at both facilities.
The company maintains an HACCP manual and has followed the BRC Food Safety certification process since 2013. A detailed production procedure defines operations, analytical parameters, controls and responsibilities from receipt of grapes through bottling and dispatch. Traceability is controlled throughout the process.
Oenological inputs and stabilization
Quantities of processing aids, additives and nutrients are reviewed annually with the objective of reducing their use. Raw-material quality is considered a means of limiting subsequent processing, and new oenological products are tested to identify options that provide equivalent performance with lower consumption.
Calcium bitartrate was introduced as a stabilizing treatment against deposits in bottle. This responded to calcium accumulation in grapes, associated with rising temperatures and continued use of calcium-based crop-protection products, which can precipitate at wine pH.
Cleaning, bottling and resource efficiency
The cleaning plan specifies detergents and sanitizers and their quantities to reduce water, energy and chemical consumption. Hydrogen peroxide has been introduced after the bottling tunnel for external bottle washing, allowing lower detergent dosage while improving equipment cleanliness.
A Masterkegs Evolution 42A kegging machine reduced water consumption relative to bottled wine by 10%. A tank-and-pump system recovers rinsing water, contributing to an improvement of up to 30% per hectolitre of wine processed. Winery wash water is discharged to the municipal sewer system, with its composition analyzed annually.
The Trebaseleghe photovoltaic plant entered operation at the end of 2023; the Tarzo installation has operated since 2019. LED lighting has replaced neon lamps in the depalletizer area. In 2024, overall electricity consumption fell by 171,000 kWh; consumption relative to wine processed improved by 15%, while consumption relative to bottled wine decreased by 0.39%.
Philosophy
Sacchetto presents tradition as the foundation for continued evolution rather than as a fixed model. Its aim is to preserve its connection with Veneto's territories and local wine culture while continuing to experiment and respond to a changing international market.
Winemaking and maturation are studied to give the wines a defined personality and to express their place of origin. The work combines the knowledge of the Sacchetto family with the analytical, research and control functions of the internal laboratory, balancing rigor with creativity.
The Sacchetto Next program extends this outlook to environmental, human and economic responsibility. Its commitments encompass training and professional development for employees, food safety and responsible communication for consumers, local culture and conscious drinking for the community, collaborative relationships with stakeholders, and organic farming, circularity, recycling and resource reuse for the environment.
Sustainability is treated as a planned process of continuous improvement built on economic, environmental and social dimensions. The company seeks progressively better production efficiency, trusted relationships with suppliers and stakeholders, employee well-being and development, transparent communication, respect for human rights and diversity, and adoption of improved environmental technologies. It also supports Wine in Moderation and promotes informed, moderate consumption.