The History of Capo di Stato

“Capo di Stato” was born in the historical “100 plants” vineyard, from Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec grapes, where Montello’s microclimate (North of Venice) gives it a strong personality. It is a deep wine, hot in color, with intense and charming aroma, rich of wild berries and light spices. A wine with a strong body and stuff, sweet and important tannins, infinite and persuasive on the palate.

When Count Loredan, after several years of production of high quality wines, began to use a mature viticultural estate, in the ’60s he thought about the creation of a special reserve of Venegazzù Red Wine. Thus, the idea of a delicious wine, produced in limited quantities and vintages, was born, and it was soon desired for many special occasions, particularly appreciated in Venice, and then in the whole world. Among its first fans, we have many Heads of State, and in particular the French President Charles de Gaulle: in his honour, it permanently took the name of “Head of State”.

The History of Via Claudia Augusta

After two thousand years of history, Via Claudia Augusta, the ancient Roman road that led from the Po River lowlands and the Adriatic Sea all the way to Bavaria and the Danube, is enjoying a renaissance. With the end of conflict and a united Europe, the Via Claudia Augusta has become a bridge joining and blending cultures, places and emotions. It is a symbolic route that spans three nations, each with its own diverse landscape and traditions, artistic treasures and culinary specialities, marked by a more approachable, youthful and ecologically sustainable tourism. The itinerary invites us to leave our watches at home to explore places and landscapes from a fresh perspective, attentive to the colours, subtle nuances, fragrances and flavours of the history that permeates everything here.

This web site offers useful starting points for orienting yourself in this vast, 700-km long journey; it is a point of departure to discovering the charm and attraction of the first overland connection between Southern and Northern Europe.


The Potatoe of Montello

During 1900 new varieties were introduced and are nowadays highly requested even by people living far from the area.

These are the varieties grown in the area:

  • Bintje – yellow, medium/late season potato, with irregular shape and suitable for all types of cooking.
  • Liseta – yellow, early season potato with irregular shape and suitable for all types of cooking.
  • Monalisa – yellow, early/medium season potato, with regular shape and suitable for all types of cooking.
  • Desirèe– yellow, late season potato with reddish peel, it’s quite firm and can be eaten fried or sliced. It lasts all winter.
  • Kennebec – big, white, late season potato, great for gnocchi or mashed potatoes.
  • Cornetta del Montello
  • Anais – early season potato, yellow, suitable for all types of cooking.
  • Chèrie – early/medium season potato, yellow, red skin, suitable for roast.
  • Luciana – early/medium season potato, dark yellow, suitable for all types of cooking.

The red earth in the area is full of iron and clay and can hold humidity for a long time creating the perfect growing environment for potatoes. Many cooking magazines have highlighted the specialty of this product.

Characteristics of the Potato del Montello Carantina

Composition %: Water 69%; Glycides 27%; Proteins 1,8%; Cellulosa 1%.

Vitamins (mg): A 20 u.l. ; B1 0,50 ; B2 1 ; B5 0,50 ; B6 0,40 ; B9 0,10 ; C 0,15.

Mineral Elements (mg): Calcius 30 ; Phophorus 80 ; Sodium 38 ; Potassium 531 ; Magnesium 46 ; Chlorine 49 ; Sulfur 177.