We have been producing wine since 1933, bringing quality to our tables
The Sutto family has always had a strong connection with their roots.
Winegrowers since 1933, we’ve been representing our territory ever since through three farms that produce excellent Veneto and Friuli wines. Our Hotel allowed us to further cement our ties to our heritage by fusing hospitality with high-quality goods. Omnia Hotel collaborates with SuttoWine wine shop and Ca’ Landello tavern. Two places where you can discover the authentic flavours and pleasures of our land.
Three wineries, one story
Three labels, three ways to express the territory, and three winemaking philosophies are waiting for you at SuttoWine Noventa.
We’re talking about Sutto from Campo Di Pietra, Batíso from Valdobbiadene, and Polje from Collio. Discover our three wineries at our wine and food shop. But there’s room for more. Here, you’ll find an accurate selection of labels from all over Italy, as well as champagne, spirits, beers, and much more. At SuttoWine, you can also enjoy a wide selection of cured meats and local cheese, as well as Jole products: from our marinated vegetables and marmalades to EVO and vinegar.
In Veneto, you can’t go wrong with your meal choices.
In Noventa di Piave, good food rhymes with Ca’ Landello tavern.
It’s the place where food meets tradition and modernity for the joy of your taste buds. This tavern specialises in Veneto’s traditional meals, offering a contemporary and tasty twist to enhance the value of local products. The wine list includes Italian and international products and is designed to enhance the value of each dish.
An old farmhouse
Ca’ Landello is a picturesque tavern.
It’s located inside an old yet renovated farmhouse surrounded by Prosecco and Cabernet vineyards. The hotel’s restaurant meets all needs for big lunches, convivial moments, or romantic dinners. Ca’ Landello also has various homey and picturesque settings. An enchanting place where to enjoy delicious local food, like radici e fasioi (lit. roots and beans), cooked ham with bone cut with the knife, snails and fried artichokes, pasta e fasioi (lit. pasta with beans a la Veneta), Venetian liver or braised veal cheek.