Trevisiol L. e Figli
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Trevisiol L. e Figli,
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Bottles of this product are discounted by 30%. Price shown includes saving.
A blend of Pinot Noir, Chardonnay and Glera, this fizz has an attractive red-fruit perfume of strawberries and redcurrants. While not technically a Prosecco, due to the use of Pinot Noir and Chardonnay, this is a fresh and clean rosé which would make the perfect sparkling apéritif for a summer’s day.
Fiona Hayes, Buyer (winter 2019)
A blend of Pinot Noir, Chardonnay and Glera, this fizz has an attractive red-fruit perfume of strawberries and redcurrants. While not technically a Prosecco, due to the use of Pinot Noir and Chardonnay, this is a fresh and clean rosé which would make the perfect sparkling apéritif for a summer’s day.
Fiona Hayes, Buyer (winter 2019)
Trevisiol L. e Figli,
Drink now,
This wine is made for us by Paolo Trevisiol and his two sons in the heart of the Valdobbiadene cru. Paolo uses only his 40-year-old vines for our wine; grown at altitudes of up to 400 metres, they yield arguably the most flavoursome Prosecco in the region. Inviting and fresh on the nose, it is brimming with yellow plums, orange blossom and green apples. The palate is foaming, full and fruity, with a fresh alpine acidity typical of the best examples of Prosecco. Enjoy well-chilled.
Davy Zyw, Wine Buyer
Davy Zyw, Wine Buyer
Trevisiol L. e Figli,
Drink now,
This finely crafted wine comes from Paolo’s vineyards in the iconic hamlet of Ogliano in Conegliano. Like the classic Valdobbiadene style, it is Extra Dry in style (between 12 and 17 g/l residual sugar), but the fermentation for this cuvée is longer, followed by three months’ aging developing more complex flavours. The nose is finely tuned with notes of green apple, flowers and perfume. The palate is robust and complex with peach, nectarine and a hint of fresh hazelnuts. Always a beautiful apéritif, it is also a fantastic partner for sushi and sashimi.
Matt Smith, Senior Buyer (winter 2019)
Matt Smith, Senior Buyer (winter 2019)
Showing 1-3 out of 3 items
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.