The consortium was founded in 2014 with the aim to foster the abilities of internationalization of small wineries; today encompasses 12 Italian companies that have in common a deep respect for the territorial and geographical diversity that characterize each individual manufacturer. The underlying philosophy of the consortium is to create value applied to each stage of agricultural production and winemaking. Value expressed in terms of: land, environment, human resources, diversity of scenic beauty, and work.


A beautiful country, Italy, where diversity is wealth. Regions where within a few km change not only dialects, but the ways we live, work and grow.

Protect the territory means protecting the differences. Protect the lifestyles and customs that for hundreds of years give rise to a varied wine production, with different methods, different knowledge, different traditions.

Protecting the differences to feel unique.

Human Resources

Our team, under the guidance of the oenologist Gianfranco Cordero (also running the Bi.Lab S.r.l. laboratory), is made up of graduated oenologists, specialised in the different aspects of wine-making, always flexible and at your disposal.

We are not referring to an abstract concept of wine, but we consider wine a result of a real synergy between the region and the team

[ www.corderoconsulenze.com ]

Debora Bonora has a degree in viticulture and oenology at Torino University and a Master in Classic method wines at Trento University; she manages the Consortim; she is the contact for the wine export.

Work and enviroment

All the 11 wine companies that are involved in the Consortium pay particular attention to protecting the natural balance of the vineyard and the surrounding environment while producing grapes this means that maintaining the fertility of the soil is an essential prereisite.

Some compay work with natural biological processes and others following ecological, sustainable protocols.

All together we work to provide:

  • Biodiversity in grape production
  • Attention to soil fertility and soil life
  • Alternative approaches to pests and diseases
  • Sustainability of grape production and wine processing and storage
  • Quality and source of wine ingredients, including further limitations on enrichment and requirements for ingredients to be fully organic
  • Quality of yeasts
  • Further limitations on additives