The Land

Wildbacher is currently the wine that sets apart Tenuta Col Sandago. Registered in the National Catalogue of Grape Varieties (Ministerial Decree 1/10/1980), its cultivation is authorized by the EEC.

Wildbacher is well-suited to the vineyard’s landscape, which features gentle inclines and steep slopes, sudden drops and deep crevices.

In addition, the vineyard’s excellent southern exposure, its altitude of 250-300 metres and the protection offered by the Treviso pre-Alps to the north combine to produce an ideal microclimate where Wildbacher benefits from cool nights and winter snow, as well as mild sea breezes that moderate the harsh continental conditions.

Although Wildbacher can tolerate freezing temperatures and springtime drops in temperature, a milder climate has softened its wild character and tamed its prickly nature.

The Variety

Wildbacher only offers its best if it is treated with care.

This special attention includes planning the vineyard based on the variety’s original character: 2.5 hectares of vineyard with magnificent exposure, arranged with 6,000 vines per hectare in the newer sections and 3,500 vines per hectare in the older sections. In order to obtain excellent quality, agronomists limit grape production to 65 quintals per hectare, which makes 4,500 litres of wine at most.

Wildbacher is therefore rare not only because it is grown in few areas, but more importantly because it is very expensive – the grape bunches are small and very compact, composed of little round blue-black berries that are richer in seeds than pulp.

This is a wine that pays back only in terms of quality, never quantity. A wine produced out of passion.


The Harvest


The grapes are harvested by hand in late autumn, in a ritual that is repeated with the same meticulous care each year.

It is a time when enthusiasm and apprehension merge, when the desire to carry ahead with the work in the vineyard combines with a curiosity to discover the aromas and flavours of that vintage.


Wildbacher is not a wine to drink young. It needs time and wood to bring out its strengths.

TIME: At least three years must pass from the harvest.
WOOD: This noble wine needs to be aged in oak. Special 550-litre oak barrels were produced to prevent disturbing the harmony and complex texture of its aromas.

After another 12 months of aging in the bottle, Wildbacher is finally ready to leave the winery and offer its aromas and flavours to those who wish to embrace this exclusive red wine from the Col Sandago vineyards.