Brothers Alberto and Enrico Fagotto are launching their project at Fonderia: open-view winemaking overlooking the restaurant, artisanal distillation, and high-end dining. The restaurant opens on April 15 at 6 p.m. The “open-view” winery will be operational starting with the next harvest, but twenty labels are already available. In the summer, the outdoor seating area opens onto Piavesella. The Fagotto brothers – We’re shaping the future of wineries in Treviso; using amphorae and barriques, we’ll experiment with new products.
In the 19th century, Treviso saw the emergence of its first modern factories. Among these, the Fonderia area stood out. After decades of work and production, a period of neglect followed. Starting in the 1990s, the industrial area north of Treviso became an entertainment district; the old industrial structures gave way to historic venues and a gradual green regeneration. Today, the area is a mix of offices, residences, and trendy venues that preserve the aesthetic of the original industrial heritage.
Now, Fonderia is preparing for a new transformation with the launch of one of Italy’s very first “urban wineries.” On Wednesday, April 15, brothers Enrico and Alberto Fagotto, originally from Montebelluna, will inaugurate Cantina Futurista (Via Fonderia 41, Treviso), an unprecedented project in the region that transforms a 750-square-meter facility into a true “urban winery” complete with an attached restaurant and cocktail bar.
An idea born from their respective passions and professions: Alberto is a bartender who has worked in various cocktail bars in Italy and London, while Enrico is an oenologist who has produced wine and spirits in different regions of Italy and in America.
The venue, which spans 600 square meters on the ground floor and 150 square meters on the mezzanine, targets a mature and discerning clientele. Cantina Futurista will house the entire wine production cycle. The official start of winemaking is expected in September, with the upcoming harvest.
Over the past year, the space has been renovated, and a shop for wine sales has been created, along with a storage room kept at a constant 15 degrees. The interiors have been refurnished, and the outdoor seating area overlooking Piavesella has been tidied up. The cellar is, of course, visible from the restaurant’s tables, which are arranged on two levels. In the center, a massive winemaking vat houses a centuries-old olive tree.
Enrico Fagotto, an oenologist with extensive experience, will lead the in-house winery – Starting in September, we will manage the winemaking process in the city to transform the grapes into our own labels using amphorae and barriques – explains the owner –The initial production already includes 20 wines and a line of Metodo Classico bottles, with a minimum aging of three years. The choice will be cyclical and dynamic, based on the selection of the best grapes purchased each year from trusted suppliers.
While Enrico oversees production, his brother Alberto will manage the restaurant and cocktail bar. Cantina Futurista is not just about wine: beer and a line of eight spirits (gin, bitter, aperitif, amaro, vodka, white rum, and soon vermouth) are produced exclusively as private labels using unique recipes developed specifically by the brothers themselves. Of particular note is the collaboration with Rossi e Rossi (Wilson and Morgan) to offer two premium-tier whiskies and a rum.
Wine is the beating heart of this project, the point from which everything originates – concludes Alberto Fagotto – With Cantina Futurista, we wanted to bring the heart of wine production directly into the urban fabric of Treviso. But if open-view winemaking is our declaration of love for oenology, cuisine and artisanal distillation are its necessary complement. We envisioned a space where the excellence of the wine constantly dialogues with high-end dining and cutting-edge mixology. We didn’t want to create just a venue, but a total sensory experience. It is our vision of the future of wineries: a place where the authenticity of craftsmanship meets contemporary taste.
DETAILED OVERVIEW – THE MENU AND WINE LIST
The culinary and wine offerings at Cantina Futurista (Via Fonderia 41, Treviso) present themselves as a manifesto of bold flavors and creative pairings, where Venetian tradition is reinterpreted through a contemporary and experimental lens.
The Cellar: An Authentic and Dynamic Selection
The wine list reflects the restaurant’s artisanal spirit, with a strong preference for spontaneous fermentation and maceration techniques.
Sparkling Wines: The selection of sparkling wines begins with “col fondo” wines, such as Caneva (made from Glera grapes) and Duro (made from Durella grapes). For those who prefer the Metodo Classico, there are prestigious labels such as the Riesling Italico “Hahahahah” or the Pinot Nero “Pino,” aged for a full 36 months.
Whites and Orange Wines: The white wines range from harmonious blends of Bronner and Chardonnay to native grape varieties like Boschera, fermented in stainless steel and barriques. Special mention goes to the macerated wines (orange wines), such as the Sauvignon Gris left in contact with the skins for 40 days or the Famoso, made with indigenous yeasts and macerated for 45 days.
Red Wines: The selection of reds is equally diverse, offering both fresh wines aged in stainless steel, such as the Pinot Noir “Ombra Rosso,” and more structured, oak-aged labels, such as the Sangiovese from Romagna “Amen” or the blend of Merlot, Cabernet, and Marzemino called “Moro.” Special mention goes to “1/2 Pieno,” a unique Sangiovese passito made using the solera method.
