Diego Pozzobon

The Recognition The clearest dated recognition attached to Pozzobon’s work is the winery’s MIPAAFT organic certification in 2012. That certification followed an approach in which the Pozzobons were among the first in their area to drastically reduce chemical use in the vineyard, making organic management a defining part of the estate’s identity. On the bottles, the words *Vignaioli di Natura* mean *Winemakers by Nature*. The phrase reflects respect for nature and the family’s long history as farmers, giving the label a statement of origin as much as a statement of method. This is not recognition built on spectacle. It comes through steady choices in the vineyard and a family name tied to land use across generations.

The Work

Behind It The craft at the estate rests on traditional farming practices updated with newer knowledge and resources. One example is the effort to avoid copper, a detail that places vineyard health at the center of decision-making rather than treating organic certification as the end of the work. Glera for Prosecco is hand-picked because the skins are delicate and the vines grow on steep hillsides. That practical choice says much about the style of labor behind the wines: the fruit is handled according to its fragility, and the terrain sets the terms. A signature bottle is *Pietra Fine Asolo Prosecco DOCG*. Its name means *Fine Stone*, an homage to Antonio Canova’s works in Asolo and to the grey stones of one Paolin vineyard that was once a riverbed.

The Road Before this wine work, Pozzobon’s career history included being a builder. That detail gives a plain, useful frame for a life now associated with overseeing a winery: making, repairing, and working with materials preceded the present role. The family story runs deeper than Diego’s generation. In the early 1970s, Emillio Pozzobon, Diego’s father, bought the estate where Emillio’s own father and grandfather had worked as sharecroppers before Emillio devoted the property to grape growing. That arc gives the current work its weight: sharecropping history, a father’s purchase, a turn toward vines, and a present generation overseeing a winery whose methods are grounded in organic management and careful hand work.