Drusian

Drusian is located in Bigolino di Valdobbiadene, in the province of Treviso, Veneto, Italy, at the heart of the Conegliano Valdobbiadene hills. This extraordinary landscape, officially recognized in 2019 as a UNESCO World Heritage Site, represents one of the most iconic and demanding territories dedicated to Prosecco Superiore production.

The winery takes its name from Francesco Drusian, founder and winemaker, whose family tradition of winemaking dates back to the 1880s. Rooted in history yet guided by a forward-looking vision, Drusian embodies a deep respect for tradition combined with a constant pursuit of quality and innovation.

The vineyards benefit from a particularly favorable microclimate, shaped by their position between the Adriatic Sea and the Prealps. Constant breezes allow the grapes to dry quickly after rainfall, while the steep slopes ensure optimal natural drainage. Vineyard altitudes range from 200 to 400 meters above sea level, and the marked difference between daytime and nighttime temperatures plays a crucial role in the full development of aromatic complexity.

The soils within the Conegliano Valdobbiadene denomination are highly diverse, and each type contributes distinct characteristics to the grapes. Francesco Drusian skillfully blends fruit from the estate’s different vineyard parcels, creating unique cuvées that express balance, elegance, and the layered identity of the territory.

Viticulture in this area is often referred to as “heroic,” and at Drusian this term truly applies. The steep hillsides require all vineyard operations to be carried out entirely by hand, demanding between 600 and 800 hours of work per hectare, compared to approximately 95 hours on flat terrain. Grapes are harvested exclusively by hand, preserving their integrity and ensuring only the highest-quality fruit reaches the cellar.

In the winery, grapes are gently pressed to obtain a must of exceptional purity. Fermentations are carried out using only indigenous yeasts, allowing the wines to express their natural character. The base wines undergo secondary fermentation in stainless steel tanks according to the Martinotti–Charmat method, widely recognized as the most suitable technique for preserving freshness and delicate aromatic expression in Prosecco.

In accordance with Prosecco Superiore regulations, the prise de mousse lasts a minimum of 30 days, though Drusian often extends this phase up to 120 days. This extended maturation allows the wines to develop a fine, persistent perlage, a distinctive signature of Drusian sparkling wines.

Traditional values provide direction, while innovation supplies the tools to bring them to life. Refined winemaking techniques and state-of-the-art equipment ensure precision and authenticity at every stage. Bottling takes place in the absence of oxygen, significantly reducing the need for added sulfur dioxide and resulting in wines that are both healthier and more enjoyable, faithfully expressing the elegance and purity of the Drusian style.