To establish when the link between the Drusian family and wine production was born, we have to go back to the middle of 1800, with the first members who settled in Bigolino, in Valdobbiadene, 30 kilometers north of Treviso, in Veneto. Among the ancestors of the current owner, Francesco Drusian, who succeeded in 1984, it is worth remembering his grandfather Giuseppino and his father Rino, who gave an important boost to the winery. The choice to produce sparkling wine must be ascribed entirely to Francesco, who took it in 1986 with the intention of engaging in this kind of viticulture, defined by the same producers in the area as “heroic”. In fact, even if the sparkling wine Valdobbiadene DOCG is currently associated to the generic Prosecco, and has become, in its totality, one of the most famous and widespread Italian wines, this fact should not mislead: in Valdobbiadene the landscape seems romantic only for an impromptu tourist. The people who live there, on the other hand, know that if they want to produce wine they have to deal with their characteristic hills, both picturesque and problematic to work, to the point of requiring, for every hectare cultivated (almost always manually), from 600 to 800 hours per year, compared to the 100 planned for flat land.
Drusian’s work in the vineyard is accompanied by the adoption of practices aimed at improving the health of plants (and grapes), such as the rejection of synthetic chemistry and the exclusive use of organic fertilizers. This choice has allowed, among other things, to protect the about 300 hundred-year-old vines owned, which are often used by the winery to create grafts in young plants, with the aim of passing on such a precious botanical heritage. In the cellar, the grapes harvested in the 80 hectares of property, have a sparkling period of about 4 months, despite the disciplinary requires only one, in order to create a more elegant and persistent perlage, all in environments that are characterized by an efficient management of water resources and the first attempts to use renewable energy.
Among the wines produced it is worth mentioning Prosecco DOC Treviso Colfondo which, although not having the denomination Valdobbiadene DOCG, strikes for its delicacy and elegance. It is a wine made exclusively from Glera grapes harvested, from clay-limestone soils, in the first decade of September, and vinified with a soft pressing. After fermentation by means of autochthonous yeasts, the wine is left to referment in the bottle and then to refine some months, always on the lees.
The wine currently marketed (without the vintage on the label) has a slightly opaque straw yellow color, with greenish nuances and a slight crispness. The olfactory range opens on notes of green apple, Conference pear, hawthorn and yeast, followed by lime, kumquat, cut fresh grass and chlorophyll. The taste is immediately fresh and pleasantly sparkling, with a savory-almond note that gradually emerges, bringing with it the return of crisp white fruit, yeast and citrus, with the latter persisting even after a discreet length closure.
Want to find out what I can do for you? Click here!