Who We Are

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

ALTEROThe first vintage of Altero, Etna doc Rosso prefillosseric, is harvested. It is the official start of Theresa Eccher's business.
ERA second Etna doc Rosso, ER, joins Altero. Wine of great structure, it is significantly younger.
ALIZÉEThe grapes are harvested for the production of Alizée, Etna doc Bianco: aging only in steel and bottle. Theresa Eccher participates for the first time at the Merano WineFestival, the wines are all awarded with the Merano Award. The wines where presented in the legendary Bay Area in San Francisco.
ARIELIn a particularly hot year, the pure red Nerello Mascalese grapes are harvested for a new product: Ariel, Etna doc Rosato. Shortly before the harvest we take part in Megavino, the international fair in Brussels.
VINITALYFirst participation in Vinitaly, presenting Ariel and the whole range. The great Italian Guides are beginning to notice Theresa Eccher's wines: Il Golosario by Paolo Massobrio (which puts Alizée 2015 among the 100 best Italian wines); Veronelli's Gold Guide of Wines; the Espresso Guide; the Repubblica Guide ...
WINE ENTHUSIASTThe American bible Wine Enthusiast evaluates Theresa Eccher's labels for the first time, assigning them excellent scores 92/100 for Altero, 90/100 for ER, Ariel and Alizée.
ARIEL GOLD PRIZEThe Merano Wine Festival credits Ariel with the gold medal. Passione, Etna doc Rosso young (aging only in steel) and Bollicine Vulcaniche, sparkling wine Martinotti Extra Dry method of Catarratto and Viognier are born.