Many centuries have passed since, as a legend tells a rich lady coming from Egypt, with a lot of gold, with camels, wide followers, and with her children. She stops at Tezze di Vazzola and with her offspring she began her lineage of the Bellussi.
However, the name Bellussi is always linked to Tezze di Piave and is still associated with innovations and quality in the field of viticulture and grapevine. Once on a surface of about 50 hectares of vines, only grapes destined for cutting were cultivated, such as the Raboso which was produced in about 10 thousand quintals and was a bit of a symbol of this reality. But the company did not stay with her hands and tried to find new solutions. Towards the end of the sixties, he began diversifying his production by adding some other varieties to Raboso

The company produces twenty different types of grapes and expands until it reaches an extension of about a hundred hectares of own land and rent. Currently the production of wines proposes: white, red, sparkling wines, sparkling wines and passes. Various grapes, different wines.
The scrupulousness with which the grapes are grown, choice, picking and bottling. They are destined to become nectars of quality. A wine you know does not grow on its own: it takes time, care, passion, and much patience. Competence plays a key role, and in this case more than in others it is the ability to update, is culture, is knowledge of new methods and technologies that research puts at the service of production. Today, the two brothers Agostino and Lamberto, with the precious help of their children, dedicate themselves to the production and marketing of white and red wines, which are appreciated throughout Italy and abroad.

The Bellussi brothers can be regarded as one of the first discoverers of the initial remedy made of calcium hydrate to fight peronospera. Between 1883 and 1885 (downy mildew appeared for the first time in Europe in 1879), even in Italy, the leaves of the vines attacked by the tremendous scourge showed everywhere their naked branches and it is believed that only in Northern Italy the damage suffered by the vineyards exceeded one hundred and fifty million per year, hyperbolic if one takes account of the currency in those years.

While science was silent, the Bellussi devoted themselves to various experiments; In the spring of 1883 they used calcium powder given to the screws with a common bellows; But as physicians thought that such treatment could have contributed to the health of workers who refused to do so, the Bellussi personally completed the experiment using 120 lbs of lime on some of their vineyards. The first results were not very satisfactory.

In their experiment, the Bellussi tried to administer the dust in the morning when the leaves of the vines were wet with dew and realized that the liquid that formed (calcium hydrate) was much better than the dust to preserve the leaves from Yellowing and falling. So in the following year 1884 they applied lime milk to a vine, unbeknownst to all, and gained unsatisfactory results. In 1885 they adopted the new large-scale remedy, with great success.

A third modification was therefore made by the Bellussi to their system that for greater strength and also for the saving of poles underwent a transformation in the arrangement of the iron wires that were placed at three: one horizontal and two oblique on a vertical plane; The frets were fastened to the upper thread.
In recognition of these benevolences, Antonio Bellussi was appointed Knight of Labor. His sons Lucia and ing. Girolamo and his cousins ​​Vittorio and Guerrino continued the noble family traditions, keeping the vanguard in the cultivation of vine and wine production. Today, like then, the brothers Agostino and Lamberto, the children of Vittorio, continue to carry forward with passion, love the art of wine that was transmitted by the avi.

Our land cultivated with vineyards has various forms of breeding: the bell-shaped has been modified according to current requirements, GDC, controspaliera; Traditional shapes and new vineyards to ensure quality grapes. In our company, pesticide treatments are carried out following the integrated fighter guides and guided by the technical guidelines of the Treviso Consortium Defense to ensure a lesser environmental impact and low pollution. In the vintage, in arms, modern machines were joined together to make work faster; And in the cellar a modern pressing and vinification system allows you to manipulate large amounts of grapes daily maintaining the quality unaltered. All the system is managed by a software that has allowed us to optimize and rationalize the production to the maximum.

The first applications of this system were experimented by the brothers Girolamo and Antonio, farmers of Tezze di Piave (TV). The first phase of this experiment consisted in raising the screws to m. About 2.50 from the ground, alongside a living guard and folding them in a way to form fruit garments that were fastened to the ends of wooden poles placed in the middle of the thread. In this way it was given the opportunity for the fruit-bearing branches of the vine to remain outside the shadow area produced by the guardian alive. However, having demonstrated such a cumbersome system and not too much solidity, it was subsequently altered by the same brothers Bellussi, placing a wooden pole, 4 meters high, alongside the guardian alive, almost for reinforcement. This pole had the function of supporting some wire of iron placed at the radius, joining other poles at each end of the fruit. The Bellussi placed a small sentence that was meant to give the sprouts a chance to grow. The cords, so arranged, were able to take oblique direction.