We are in 1965 and Mari Schiopetto produces the first pure Tocai. In Capriva it all began, renting the vineyards around the Archbishop's Palace from the curia, which became his property in 1989. The company covers about 30 hectares, divided into 22 hectares in the Collio that surround the company , another 8 in the Oleis area. In 1990, work began on the new cellar. In the heart of the cellar is Mario's Room, a unique room in Italy where people work on the reproduction and multiplication of indigenous yeasts for fermentation using the most advanced technologies.