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Venchiarezza

I am Luca.
I make wine and olive oil.
I am bio.

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02. Organic me. Inside every grape, I hear the voice of this land.

Our well-being is closely tied to our diet: “we are what we eat and drink,” says the wise. But perhaps we’ve forgotten this and moved beyond it. If we relearn what’s good, we can make it part of our culture and reclaim our bodies and health. We’ll discover that good things are not as expensive as we think. We’ll be guided by the search for authenticity.

Venchiarezza

02. Organic me. Inside every grape, I hear the voice of this land.

Our well-being is closely tied to our diet: “we are what we eat and drink,” says the wise. But perhaps we’ve forgotten this and moved beyond it. If we relearn what’s good, we can make it part of our culture and reclaim our bodies and health. We’ll discover that good things are not as expensive as we think. We’ll be guided by the search for authenticity.

Venchiarezza

03. I olive it.

First, there’s the olive tree, a long-lasting monument. It’s an ancient tree: just looking at it, the rustling of its leaves carries the Mediterranean within.
Then comes the fruit, the olive, with its crispness.
And finally, the oil: fragrant and noble, generous with fish and meat, and with vegetables from a rediscovered garden.

I’ve planted many olive trees and continue to plant them. I grow them stubbornly, as is my nature. I chose the Bianchera, Gorgazzo, and Savorgnana cultivars, which have adapted excellently to this land where the north and north-east winds constantly alternate with warmer air from the Adriatic.
These healthy, gnarled, and proud olive trees now form an important part of my landscape, alongside the vines. Working them is hard, given their slow growth, the endless waiting, and the constant uncertainty of the climate. But cultivating olives and watching them grow is an ancient gesture: you have to really love and live the oil.

That’s why I say I olive it.

03. I olive it.

First, there’s the olive tree, a long-lasting monument. It’s an ancient tree: just looking at it, the rustling of its leaves carries the Mediterranean within.
Then comes the fruit, the olive, with its crispness.
And finally, the oil: fragrant and noble, generous with fish and meat, and with vegetables from a rediscovered garden.

I’ve planted many olive trees and continue to plant them. I grow them stubbornly, as is my nature. I chose the Bianchera, Gorgazzo, and Savorgnana cultivars, which have adapted excellently to this land where the north and north-east winds constantly alternate with warmer air from the Adriatic.
These healthy, gnarled, and proud olive trees now form an important part of my landscape, alongside the vines. Working them is hard, given their slow growth, the endless waiting, and the constant uncertainty of the climate. But cultivating olives and watching them grow is an ancient gesture: you have to really love and live the oil.

That’s why I say I olive it.



AZIENDA AGRICOLA VENCHIAREZZA DI LUCA CAPORALE - VIA UDINE 100 - 33043 - CIVIDALE DEL FRIULI (UD) - PARTITA IVA: 02424470306
CREDITS - COOKIE POLICY - PRIVACY POLICY - Manage consent

AZIENDA AGRICOLA VENCHIAREZZA DI LUCA CAPORALE

VIA UDINE 100
33043 - CIVIDALE DEL FRIULI (UD)

PARTITA IVA: 02424470306

CREDITS

COOKIE POLICY - PRIVACY POLICY
Manage consent

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