Pajo was born as a brand in 2017 when the three brothers Elia, Andrea and Alberto took over the family business.
Before wine production, the farm situated in Santa Lucia di Piave had for many years been known for its cured meat production. It consists of 15 hectares of land with 10 hectares dedicated to the cultivation of “spalliera” and “bellussera” vines from which the signature Raboso wine comes.
The other 5 hectares are cultivated with grain to feed the small herd of pigs used to produce the salami that are made according to artisan tradition. The land is located in the Sinistra Piave area near Conegliano and is alluvial.
The area has an ideal temperate microclimate that favours the cultivation of grapes and the production of wines like Raboso del Piave, Merlot, Cabernet Franc and Glera.
Our family
Genoveffa e Mario
Luigi
Fiorella
Andrea
Elia
Alberto