We areProducer of great wines since 1896
Theresa Eccher is first of all a family: people who share a story, an idea, a project. The origins can be found in a distant time, the end of 1700, in Val di Non: a place that was then Austria. The legend speaks of a beautiful widow, Marianne, who owns a tavern. Lorenz Eccher comes down from Laurein’s native mountains and meets her. His court is tight. She is not indifferent to the young man’s advances. They get married. And shortly thereafter Lorenz and his Marianne begin to produce the wine they sell. Their offspring will not get a vine. But the idea is. So, when Daniela Conta Eccher and her husband Andrea Panozzo decide to convert their common passion for wine into a life choice, they can’t help but remember Daniela’s grandmother, Theresa Eccher. They name their project after her, which is carried out on the slopes of the Etna volcano, at about 800 meters above sea level. It is in Solicchiata, on the suitable north side, that there is an ancient vineyard, planted before the historic phylloxera epidemic killed most of the European plants and, therefore, also Etna. Daniela and Andrea fall in love with it and finally manage to buy it. It is the real start. Today’s story starts from here, and also involves Ginevra, daughter of Daniela and Andrea.
01Our Philosophy
For us at Theresa Eccher, producing wine is something that borders on and somehow merges with art: it is not, and cannot be, an industrial activity. It is a path that begins with the care of the territory, proceeds with the vine and the selection of the bunches, finally harvesting them in the most correct period. It is the man who reaches out to nature, without forcing, with patience and love. Once the wine is bottled, we know how to wait. Because the maturation is not always the same, and we want to offer only excellent wines.
02Our Technique
We follow the vineyards with traditional care. We prune the vines according to ancient patterns. We hoe the soil by hand to make it soft and permeable. Let’s thin the bunches to leave only the best ones on the plant. We collect in 20 kilogram crates without overfilling them, so that the berries are not offended by the weight and arrive in the cellar intact. We carefully follow the different stages of winemaking: we are convinced that only constant care generates excellence. We use French oak woods, almost always second and third passage: because our wine does not need forcing or enrichment. We let time pass, constantly monitoring its evolution until the day of bottling.
ExploreOur Story
We have a great team who is enthusiastic and passionate about wine grapes
