Gianluca Salamon and his father Francesco are vintners, but they are also farmers.  For decades, they have tended to vegetables and a small vineyard on their property in Santa Lucia di Piave, on the outskirts of Treviso. For many years, they produced regional red wines, but eventually decided to replant their vineyard with Glera, a grape known only regionally at the time. While Glera may not yet be a household name, the wine that it is used to produce – Prosecco – now is. Terriero, landowner in Italian, is the wine produced from the grapes of the Salamon family.

The vinification of Prosecco is a complex and expensive process, especially for a family producer of this size. Therefore, Francesco Salamon works with his friend, the winemaker Desiderio Bortolin, to make wine in the Valdobbiadene appellation. Consistent with the region's winemaking practices, the Prosecco is kept in small tanks and bottled only upon request from the Salamon family.