In the previous chapter of our journey to San Polo di Piave, we told you about the neo-Gothic dream and the monumental beauty of Papadopoli Giol Castle. But there is a precise moment, during the visit to the estate, when the dazzling light of the twelve-hectare park gives way to a protective twilight, and the whispers of the wind among the ancient cedars transform into the sacred silence of the earth. It is the moment when you descend the steps that lead to the beating heart of the property: the Antiche Cantine Giol.
For us, The Court of Marga, wine is not a simple product to be served at the table, but the liquid story of a territory. And no place knows how to tell the civilisation of the vine with the same deep and magnetic force as this underground cathedral, where time seems to have made a pact with man to guard the secret of a living wine.
Entering the ageing cellar of Tenuta Giol means stepping into the very history of Italian oenology. This complex holds an extraordinary record: it is Italy's oldest winery, whose activity is historically and officially documented, with paperwork certifying its production since the distant past 1427.
The very architecture of the building is a masterpiece of medieval peasant engineering. The rough stone walls, over a metre thick, and the majestic vaulted ceilings create a perfect microclimate: inside, the temperature and humidity remain constant and balanced in every season of the year, without the need for any modern technology.
As you walk through this semi-darkness, your gaze caressing the imposing oak casks, tonneaux, and barriques, pay attention to the details of the historic woods: you may catch sight of engravings, writings, and childhood marks left by Austro-Hungarian troops. During the Great War, in fact, the cellar was requisitioned and transformed into a strategic shelter; those historic woods offered shelter to the soldiers, and today those wounds have become scars of pure memory.
Above the bottaia, the gaze rises towards the immense granary. Raising your eyes, you will be enchanted by the titanic structure of the roof, supported by complex wooden trusses brought centuries ago directly from the forests of Cadore. On those time-worn planks, for generations, sharecroppers have spread and protected their harvest, in a ritual of pure subsistence that today smells of respect and sacredness.
While the history of Cantine Giol is rooted in the Middle Ages, their production philosophy is a banner of innovation and sustainability that looks to the future. When Giovanni Giol bought the estate in 1919, building on his incredible experience in Argentina where he had created the largest winery in the world, he brought a modern entrepreneurial mindset to San Polo, yet one that was closely tied to the health of the land.
Today, that vision has evolved into a radical commitment: the’Regenerative organic farming.
At Cantine Giol, we don't just ban pesticides and synthetic chemicals (the estate has been certified organic since 1987, an absolute pioneer in Italy). The current objective is more profound: to care for the land to leave it better than we found it. Through practices such as green manuring, the protection of floral and fauna biodiversity between the rows, and absolute respect for natural cycles, the winery regenerates the vitality of the soil, allowing the vines to nourish themselves spontaneously and deeply.
Furthermore, all production is Certified Vegan. This means that at no stage of the wine's clarification and processing are animal-derived fining agents (such as albumin or gelatine) used. Giol wine is the pure expression of the grape and the land, an ethical, clean, and transparent product, designed for those who wish to listen to nature in their glass without compromise.
The range of Cantine Giol wines faithfully reflects this philosophy of purity and character. Production is divided into distinct lines, capable of exciting both those seeking the freshness of the territory and those who wish to explore more extreme and natural oenological paths.
Taking part in a tasting session within the Antiche Cantine Giol is not a simple technical sample, but a true sensory ritual. You will be welcomed into the historic wine shop, surrounded by stone walls that have witnessed centuries of harvests.
Each glass is served with the story of the vineyard it comes from, the progress of the vintage, and the human choices that guided its creation. The peculiarity of this tasting lies in the absolute coherence between the environment and the flavour: the damp freshness of the cellar is found in the minerality of the white wines, while the solemnity of the ancient oak seems to echo in the enveloping structure of the reds, such as Raboso del Piave. It is a total, intimate, and meditative experience, which redefines the very concept of connection with the territory.
After walking among the vaults of 1427, breathing in the sweet scent of wood and stone, and understanding the total dedication of the Giol family to clean agriculture, the return to Miane takes on a new and profound awareness.
Bringing a bottle purchased from their historic wine shop is the best way to prolong the magic of the day. When you return home The Court of Marga, all you need to do is uncork that glass in the living room or on the terrace of your apartment, letting the aromas of the Piave blend with the peace of our pre-Alpine hills. If you want to discover the history of our territories through our author guides, continue exploring the our blog. If, however, you are ready to experience a holiday made of slow travel, authentic flavours and extraordinary partners, Book your stay at La Corte di Marga now. The truest Marca Trevigiana awaits you.
Yes, the classic guided tour combines the monumental splendour of the Castle with the deep charm of the Ancient Cellars. It is an extraordinary place: it is the oldest documented wine cellar in Italy, with its activity certified since 1427. Walking beneath its centuries-old vaults, between stone walls one metre thick and majestic oak barrels, will allow you to breathe in the true history of wine.
It means going beyond the simple concept of organic. In addition to not using chemical pesticides, the winery applies natural techniques to regenerate the deep vitality of the soil and protect biodiversity. The result is living soil that nourishes the plant spontaneously, producing healthy grapes and wines that are the pure expression of the land.
The winery produces both classic lines with minimal and controlled use of sulphites (well below the legal limits for organic wines), and the celebrated “Senza” line. The latter comprises wines vinified without any added sulphites, ideal for those seeking absolute purity and the native flavour of the grape.
This means that no products or processing aids of animal origin (such as egg white, casein or animal gelatine, which have historically been used in winemaking) are used at any stage of the wine’s clarification or production. Giol wines use only and exclusively plant-based or mineral ingredients, guaranteeing a 100% ethical product.
At the end of the guided tour, you can access the historic wine bar space to discover, taste and purchase the organic and vegan wines produced today by the Giol Farm. It is the perfect way to complete the experience, savouring at close hand the very same dedication to the land that drove Giovanni Giol to gamble on wine more than a century ago.
Certainly. The approach of Cantine Giol is informative, emotional and welcoming. The guide’s stories will accompany you in discovering the aromas and history in a simple and engaging way, making the experience perfect both for wine enthusiasts and for those who simply want to enjoy a glass in a legendary place.
PIWI wines come from grape varieties that are naturally resistant to the main vine diseases. In full compliance with Giol's regenerative philosophy, these varieties make it possible to almost entirely eliminate the use of treatments (even organic ones such as copper and sulphur) and to reduce soil compaction caused by tractors. The result is a wine of the utmost purity, which represents the future of winemaking sustainability.