Trecieffe

Type of activity: production of tanks and vats, fermenters and mills for wine making.

 

Getting Form

The history of the Trecieffe company began in 1984 by the will of the founders, Crosato Antonio, Crosato Ivo, Crosato Zeno and Frau Vincenzo to establish a business of their own, able to create unique objects with attention to the smallest details, especially capable to satisfy the most difficult needs of the customers. Trecieffe represents, in fact, the common project of four cousins ​​who decided to share the experiences and skills gained through years of work in the Veneto countryside before, in direct contact with the land and its products, and in the steel industry then. What initially started out as a small artisanal activity in the home warehouse has developed over time and managed to establish itself as one of the most renowned manufacturers of stainless steel tanks in Italy and abroad.

Interview with Ivo Crosato

When did you start collaborating with Farina? 
The ongoing collaboration with Farina began last year. In 1978, however, we made tanks for Remo Farina. 

What do you supply to Farina? 
We supply them with 15hl vats stacked over a pallet and containers to store small quantities of transportable wine. 

What is your opinion about Farina? 
It seems like a good company, well structured and well prepared. What do you deal with? We start from the beginning: that is, we create the project, we discuss it with the customer and we try to meet his choices and from there we work the steel and transform it to measure.
What is the Nectar? 
It is our flagship product. It is a patented system that does not use any mechanical system for wine pumping over. It is not used a pump, but it is exploited the pressure or the gas released from the natural fermentation. With this gas, in fact, the tank goes into slight overpressure (less than 0.5 bar). With this pressure the wine passes through a grid to be cleaned and it is pumped over in a tank and then the dosing of the cap is made. All this system allows not to ruin the wine and to reduce the lees as a final result.
  • - Interview with Ivo Crosato