The Trevisiol Collection

The Trevisiol family has been making wine in the Selva del Montello area of Veneto for 200 years. Today, Dr. Paolo Trevisiol and his two sons, Marco and Dario, operate the family business, carrying on the tradition of making quality-driven wines. The wine region in the greater Valdobbiaddene area produces one of the most popular wines in the world, Prosecco. Paolo has mastered the art of creating a premium Prosecco of uncanny flavor and drinkability. A fan here in the US after trying other Prosecco brand offerings was heard to say, “I’ve tasted better” - meaning the Trevisiol brand. Paolo is a larger-than-life figure with uncompromising standards and his sons are following that tradition.

Rive di Collalto Valdobbiadene Prosecco

This single-cru Prosecco is made exclusively with grapes from 60 year old vines in the exxceptional Rive di Collalto site

  • Glera

  • The wine is produced using the Charmat method, in which the wine undergoes a primary fermentation to convert sugars to alcohol. The still white wine then undergoes a second fermentation within a sealed steel tank and the resulting fizzy wine is then bottled, preserving its pearly effervescence

  • Color: intense ruby red with flecks of garnet

    Aroma: It displays notes of green apple and peach on the nose, as well as notes of candied lemon

    Taste: elegant, full bodied, with a mineral acidity

Rive di Ogliano Brut DOCG

This finely crafted wine comes from Paolo’s vineyards in the iconic hamlet of Ogliano in Conegliano

  • Glera

  • The wine undergoes a 2-3 week gentle fermentaion in acacia, then secondary in stainless before resting 9 or so months and bottling

  • Aroma: The nose is finely tuned with notes of green apple, flowers and perfume

    Taste: The palate is robust and complex with peach, nectarine and a hint of fresh hazelnuts

Valdobbiadene Prosecco Brut

This finely crafted wine comes from Collalto and is produced from 50-year-old vines

  • Glera

  • All vineyard work is by hand, and the grapes are hand harvested. Primary fermentation is in 100% acacia wood, followed by secondary fermentation in stainless steel.

  • calcerous/clayey marine-derived soil

Valdobbiadene Extra Dry Prosecco

This finely crafted wine comes from Collalto and is produced from 50-year-old vines

  • Glera

  • calcerous/clayey marine-derived soil

  • All vineyard work is by hand, and the grapes are hand harvested. Primary fermentation is in 100% acacia wood, followed by secondary fermentation in stainless steel.