Regenerative viticulture and low-impact production: Born Sustainable partners' 2026 challenges

To do this, it launched the “CARBO.VIT” project, or: “Carbon and Nitrogen from Regenerative Agriculture using Bio-sustainable Techniques in VIgneTo.” After four years of development of the experimental theses, starting in 2025, the project saw the creation of a dedicated operational group, also supported by the Veneto Region through the CSR 2023-2027.

Carbovit aims to demonstrate to winemakers that implementing soil management practices based on the use of organic matter can represent a valid alternative to the highly climate-altering chemical nitrogen fertilizers. This awareness stems from an awareness of the impact, in terms of CO2 and nitrous oxide emissions, associated with the use of nitrogen fertilizers.
The project aims to increase the content of humified and stable organic matter in the soil, with positive effects on the slow release of nitrogen to the plant and improved water retention capacity. Organic matter acts as a "sponge" effect. To this end, various commercial organic products (such as compost and organic pellets) and mature cow manure are being compared with standard farm management. Finally, Carbovit aims to create a replicable model, not only in the UNESCO World Heritage area but also in other winegrowing areas, demonstrating that the viticulture of the future is more than just wine: it's living land, carbon capture, and an engaged community, through training courses and a consulting service involving around one hundred farms.

Roccaverano DOP also forges a path towards sustainability. The supply chain is extremely short, consisting almost entirely of closed-loop farms: they cultivate the fields, raise the goats, milk the milk, and make the cheese. There are no intermediate steps or long-distance transportation. This drastically reduces the impact of feed transportation and ensures the traceability of the feed, which then imparts its unique aromas to the milk. This cheese's production regulations prohibit GMOs and silage, and 80% of the forage must come from the production area.
The cheese is made exclusively with raw milk, without pasteurization, to preserve biodiversity and flavor. Not pasteurizing saves heat energy, but more importantly, it preserves the natural lactic acid bacteria—the "good" ones that give the cheese its flavor. The Roccaverano cheesemakers use "whey starter," recovering the enzymes from the previous day's processing. This is a sort of cheese sourdough starter that for millennia has linked each individual wheel to the specific barn in which it was born. Choosing Roccaverano entails a responsibility for the producers in terms of hygiene and controls, but it also represents a significant advantage for the environment and for flavor.
Finally, not only for animal welfare reasons for the native breeds (the Roccaverano and the Alpine Chamois), which can be seen climbing the slopes of those areas, but also for landscape maintenance, grazing is mandatory: from March 1st to November 30th, the goats must be out.
In those remote areas, where agricultural vehicles struggle to reach, the goat keeps the woods clean, prevents neglect and hydrogeological degradation, keeping alive an ecosystem that would otherwise be swallowed up by uncontrolled vegetation.

The Barbera d'Asti and Monferrato Wines Consortium is determinedly driving the adoption of innovative practices to address environmental challenges, while also promoting initiatives to preserve the land and support the local community. The NOVIAGRI Project focuses on healthy agricultural workplaces and environmental protection. The initiative involved the design and construction of an advanced sprayer capable of optimizing chemical distribution, reducing environmental impact and minimizing costs. Sensors and an on-board computer monitor parameters such as working pressure and vine canopy volume, ensuring targeted and effective application.
The "Born Sustainable - Authenticity and Sustainability. Discover the Flavors of Europe's Protected Territories" campaign, supported by the European Union, aims to promote certified products that comply with food quality and safety standards, while also highlighting their strong connection to their region of origin. In addition to Conegliano Valdobbiadene Prosecco Superiore, the wines of the Barbera d'Asti and Vini del Monferrato Consortium will also be featured.