Among the grape varieties of the Treviso Prealps there is one that almost no one, outside of a handful of municipalities, would be able to recognise even by name: the Boschera. And yet without him it wouldn't exist Torchiato di Fregona, the rare passito wine that at La Corte di Marga we often present to our guests as one of the most authentic gems of the area.
The origins of Boschera are lost in time and no source has managed to date them precisely. What is certain is that this white-grape variety has been documented for centuries in the countryside of the northern Treviso area, where it was cultivated in small plots: partly as table grapes, partly to give structure to everyday table wines, but above all for one single, specific purpose — the production of Torchiato.
Even the name remains shrouded in a certain uncertainty. The most widely accepted hypothesis traces it back to “bosco” (wood), evoking the marginal environments, often on the edges of wooded and hilly areas, where this vine was traditionally planted; others, however, trace it back to a local dialect term that is now difficult to reconstruct with certainty. For much of the twentieth century, Boschera was considered a minor grape variety, almost a utility one. It is only the revival of Torchiato di Fregona in recent decades, alongside growing interest in native Veneto grape varieties, that has restored its visibility.
Boschera is grown almost exclusively in the foothills of the Treviso Pre-Alps, particularly in the triangle between Mop, Sarmede, Cappella Maggiore and Vittorio Veneto. Throughout the whole of Italy, there are no significant cultivations outside of this area: a trait it shares with the Torchiato di Fregona DOCG itself, of which it is one of the three permitted grape varieties along with Glera and Verdiso.
The product specification for the Torchiato di Fregona subzone, within the Colli di Conegliano DOC, requires that Boschera make up at least 25% of the blend. It is also found in a few local IGTs, but is only ever vinified as a single-varietal wine in very rare cases: its calling remains, almost always, that of a supporting actor in a blend.
From an ampelographic point of view, Boschera is a vigorous vine with a spreading habit. The leaf is medium-sized, three-lobed or entire; the bunch is large, conical in shape, ranging from loose to moderately compact. The grapes, of medium size, have a thick, firm skin of a yellow-green colour that turns golden when fully ripe. The vegetative cycle is medium-late: harvest generally falls in late September.
Boschera prefers cool, hilly soils, often north-facing and difficult to work — the very conditions that characterise much of the slopes between Fregona and Cansiglio. Its good resistance to botrytis and natural acidity make it particularly well-suited to over-ripening and drying: in fact, it maintains good levels of acidity even in the warmest vintages, a precious quality for the final balance of passito wines.
It withstands rain well and tolerates the main fungal pathogens, but can be affected by powdery mildew when high humidity persists for a long time. Its thick skins, for their part, protect it during the prolonged ripening and withering stages, allowing it to arrive intact right up to the press.
When vinified early, the Boschera grape produces musts with pronounced acidity but low sugar content: for this reason, it is rarely offered as a single-varietal dry white wine. Its true potential emerges when the grapes are left to dry: this concentrates the sugars and aromas, resulting in a complex must that forms the backbone of Torchiato di Fregona, to which it contributes freshness, longevity and a delicate aromatic profile.
In the few instances where it is vinified as a dry wine, either as a single-varietal or in a blend, Boschera produces a pale straw-coloured wine with delicate aromas of white flowers, green apple and wild herbs, accompanied by subtle citrus notes: fresh, light, with pronounced acidity and a slender body. In Torchiato, however, it displays a completely different character: it contributes to intense, golden wines, with aromas of dried fruit, hazelnut, chestnut honey and sweet spices, against a slightly balsamic and mineral backdrop. On the palate, these wines are concentrated yet always balanced by a vibrant acidity, which ensures their longevity and prevents them from becoming cloying.
If Verdiso Whilst Porta Freschezza and Glera provide the sweetness, Boschera is responsible for adding aromatic complexity and structure: it is the component that gives the Torchiato di Fregona DOCG a wine capable of ageing for decades without losing its balance. It is no coincidence that the local producers — the same area that also tells the story of the Moesin di Fregona e i rare cheeses from the Grotta del Caglieron — consider it an asset to be defended, rather than a mere ingredient.
If you would like to taste it in person, our sommelier often serves Torchiato during the evening tastings at La Corte di Marga, also sharing the story of this almost forgotten grape variety. Those who prefer to explore the local area can combine the visit with an excursion towards the Cansiglio, about an hour’s drive from the property.
Discover La Corte di Marga and do get in touch to arrange a tasting of local wines from the Marca Trevigiana region during your stay.
For most of its history, Boschera was almost synonymous with Torchiato, but it is no longer just that. Since 2003, some local producers have also started vinifying it as a single-varietal wine, as Boschera Colli Trevigiani IGT: a dry white wine with a straw-yellow colour and green highlights; delicate, with crisp, unripe apple fruit and an acidity that sets it apart from almost all other wines produced in the Veneto region. It is produced, amongst others, by Cantina Produttori Fregona — a group of seven small winegrowers who helped save the grape variety from oblivion — and by Alessandro Winkler’s estate, which also produces its own version bottle-fermented sparkling, unfiltered and unclarified, in limited production.
How to style it: In its dry, still version, Boschera is perfect as a fresh white wine for an aperitif or to accompany a light meal — excellent with lake or sea fish starters, a selection of fried fish, or the delicate cured meats of the Treviso tradition. The refermented “col fondo” version, which is more rustic and savoury, follows the same principle as Prosecco col fondo: it pairs well with dishes that have a strong character, such as creamed salt cod or more mature cured meats, where its lively acidity and subtle hint of yeast cleanse the palate with every sip.
What is Boschera?
It is a native white grape variety from the Treviso Pre-Alps, grown almost exclusively in the areas around Fregona, Sarmede, Cappella Maggiore and Vittorio Veneto, and used primarily for the Torchiato di Fregona DOCG.
What role does Boschera play in Torchiato di Fregona?
It must make up at least 25% of the blend, alongside Glera and Verdiso, and contributes aromatic complexity, structure and ageing potential.
Can Boschera also be drunk as a dry wine?
Yes, but rarely: when vinified as a dry wine, it produces a light, fresh wine with a pale straw colour, but it really comes into its own when the grapes are dried.
Where does the name “Boschera” come from?
The most widely accepted theory links it to the word “bosco” (wood), due to its prevalence in hilly and woodland areas; other sources suggest it derives from a local dialect term.
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