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It’s one thing to craft great Prosecco—it’s another to do it with nobility in your DNA. Le Contesse was born in 1976, when Loris Bonotto bought land in Treviso that once belonged to actual countesses (yes, le contesse), blending family passion with a touch of aristocracy. 

But Loris didn’t just want to make Prosecco. He wanted to revolutionize it. After graduating from the Experimental Center for Viticulture in Conegliano, he threw the Prosecco playbook out the window and pioneered a radical new idea: single fermentation. While most producers use two tanks and plenty of oxygen exposure, Le Contesse skips the drama with a one-and-done method. Everything happens in a single pressurized tank—from juice to sparkling wine—preserving the natural aromatics and crisp freshness of the Glera grape. 

Fast forward to today, and the family-run winery is still fizzing with innovation. Under the leadership of Davide Bonotto and his wife Francesca, Le Contesse continues to define what Prosecco can—and should—be: fresh, expressive, and uncompromisingly clean. The method may be modern, but the soul is classic Treviso. 

Le Contesse doesn’t just make wine. They make sparkling statements—one bottle at a time.