Bixio Poderi

No winemaking technique is more intimately associated with the Veneto than Appassimento, in which the grapes are partially dried prior to fermentation. It was with this technique that young Emilio Bixio grew his family winery out of the difficult, laborious times of the early eighties and cemented his place in the top tier of Veronese winemakers.

The winery was originally founded in 1969 by Olivio Bixio, continuing a longstanding family tradition in viticulture and winemaking. Keen to carry this tradition to new heights, Olivio’s eldest son Emilio graduated from the prestigious School of Viticulture and Enology of Conegliano Veneto in 1979, and the same year began his first harvest. 

The next few years were characterised by intense work, as Emilio, his brother and their father perfected the traditional Appassimento technique while simultaneously modernising the winery itself. Today, after more than 50 years, thanks to the experience of Emilio, the family winemaking tradition has been handed down with love and passion to his children, Elisa & Francesca, the fifth generation to guide the company.

All of Bixio’s wines continue to be made using the Appassimento technique. Its range of Passonero wines was named for the Ripasso method, which involves a second fermentation on the pomace of Nero d’Arcole, an Appassimento method wine.