Great-grandfather Vittore Grotto settled on this hill in 1865. Neighbours called him “Garbara”, as rough and blunt as the soil he farmed. The name stuck.

Five generations later, Mirco Grotto gave the winery that name. Not as a brand, but as a promise: the land is hard, the man was hard, the wine is uncompromising.

Cartizze is 107 hectares on the steepest, highest hill of Valdobbiadene, the highest classification in Prosecco. This is not marketing; it is geology.

At 330 metres, the soil is an ancient seabed: sediment, clay and sand layered over millions of years. Warm days build the sugars; cold nights preserve the acids and aromatics.

The Valdobbiadene–Conegliano hills are a UNESCO World Heritage site.

In 2012, Garbara became the first winery to produce Cartizze by the traditional method, a second fermentation in the bottle. Until then, Cartizze had been made exclusively by the Charmat method.

This is not a marketing innovation; it is a technical achievement that reset the standard for an entire appellation.