Trevisiol L. e Figli
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Trevisiol L. e Figli,
Drink now,
Prosecco is not generally revered for its status, albeit slightly unfairly. That said, the Valdobbiadene region is regarded as one of the best sources of Prosecco grapes, coming from vineyards 300 metres above sea-level. Here, the Glera (previously Prosecco) grape is blended with 15 percent Chardonnay by father-and-son team Eduardo and Paolo Trevisiol. The family tradition looks set to continue for many years to come, with Paolo’s son Dario already eyeing up his grandfather’s shoes as winemaker.
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The Trevisiol family were among the first prosecco winemakers, with Luigi and his son Paolo continuing to make traditional sparkling wine from 25 hectares of prime Valdobbiadene vineyards close to the Alte-Adige border.
Paolo capitalises on the region's altitude, which at 300m extends the growing season or hang time to deliver excellent flavours, whilst ageing the wines for 6-9 months in oak, on their lees adds further complexity.