Trevisiol, family tradition in Prosecco region
Year 2008 number 2
Trevisiol, family tradition in Prosecco region
The wine-maker profession started in our family at the beginning of the past century, when our founder started to vintage the yield of indigenous grapes in the Selva del Montello area.
After World War I our enterprise grew significantly and became one of the most important wineries in the Treviso region. However, in 1934 our founder, Trevisiol Liberale, parted from his brothers and developed his own winery and fermentation cellar in Feltre. Already back in those years Liberale recognized the particular vocation of the territory which today is recognised as the Capital of Prosecco and decided to transfer the winery to Valdobbiadene. Today our headquarters are still located in the premises set up by our grandfather.
Liberale’s sons, Maria, Mario and Edoardo, thanks to the awareness and the passion inherited from their father carried on the winery and fermentation cellar and continued to experiment viticulture in several sub-territories of this area. Following to the obtained answers from their tests they decided to further invest into the territory and in 1979 they bought the winery in Collalto, right in the middle of the Prosecco appellation. This implementation brought the extension of the estate to our current size of approximately 10 hectares. Such dimension allows a significant production -quantity wise- without compromising our family’s terroir-management philosophy, fundamental in order to express our appellation consistently.
In the second half of the eighties our late brother Luigi and today’s Managing and Sales Director, Mr. Paolo actively joined the team, representing the third Trevisiol generation to be involved in the family estate. Further to dedicating his efforts to Prosecco, Paolo starts to explore also other production territories, motivated by the same philosophy of his predecessors and eager to enforce the family know-how of sparkling wines in other production areas and with other grape varieties. After several years of micro-wine-making experiments in premium-quality production sites, Paolo got to the conclusion that the sparkling process that best suits the quality standards he wanted to reach outside from the Prosecco appellations was the traditional bottle-fermented Champenois-Method.
Whether it is Prosecco, undergoing a Charmat-Method sparkling process, or traditional bottle-fermendted sparkling wine, or eventually still wine, our philosophy suggests us always to express the territory we select our grape varieties from consistently with its peculiarities. A nature-respectful viticulture with well-balanced yields has never deceived us in regard to the fruits that we manage to get into the cellar, even when we are processing bought-in grapes. Our wine-making does not follow a pre-conceived recipe but adapts to the raw-material from vintage to vintage. The only musts here are avant-garde cellar technology and total lack of chemical additives. And while the adopted sparkling processes are somehow embedded into our family genetics it has to be said that even here we do adapt those according the wine-quality we have to transform.
These are our mission:
1. select and refine the viticultural diversities of the Prosecco territories and transform such wines into sparkling wines adopting the Charmat-Method, with particular regard to the Valdobbiadene and Collalto territories;
2. select production sites able to grant premium quality grapes, the refinement of which according the traditional bottle-fermented Champenois-Method shall combine territorial and variety derived peculiarities with a consistent and comprehensible drinking pleasure;
3. enforce viticultural and winemaking practices which shall enhance the territorial and variety derived peculiarities in full respect of the consumers health , maintaining a consistent and tangible price-quality relationship;
4. market internationally the territorial and variety derived peculiarities obtained as a result of its selections by putting a distinctive accent on the adopted sparkling processes;
Our team
Trevisol dr. Edoardo.
Born in Selva del Montello near Treviso, Edoardo Trevisiol is a native of the region that bears forth the celebrated Italian Prosecco. Eduardo began formal studies in Greek and Latin and continued on to earn a degree in Agriculture from Turin University. Upon completion, he accepted a position at the National Oenological Institute in Asti and later moved to Verona where he crafted Soave, Valpolicella and Bardolino. Eventually he replanted his roots in Valdobbiadene and joined his father's cellar producing Prosecco, specializing in 'spumantizzazione,' the fermentation process of the wine's naturally occurring yeast.
Trevisiol dr. Paolo.
Paolo Trevisiol was born in Verona. After his “Liceo Classico” high-school studies he continued on to earn a degree in Economy and Business Management from Venice University Cà Foscari. Upon completion he joins the family winery and manages administration and sales. Contemporarily he develops a production of traditionally bottle fermented sparkling wines in other wine-growing territories such as Aldo Adige and Friuli.
