Marchiori Valdobbiadene Prosecco Superiore DOCG extra brut 2023

Vinification

After the harvest in September, there is an cold maceration with the skins of the grapes from the Rive with the marl soil. Fermentation occurs on steel tanks started by indigenous yeasts. With the first waning of the moon, the different blends are made up with 50 days in the autoclave to get its second fermentation.

The philosophy of the Marchiori family 

Farra di Soligo is the central municipality of the Conegliano Valdobbiadene Prosecco Superiore DOCG denomination. The Marchiori Family finds their identity in the sense of nature and connection to the earth. We admire the quest of Marchiori in capturing the beauty and pure flavors of the steep slopes into their wines.

History of Farra di Soligo

The settlement of Farra di Soligo dates back to the Bronze Age. The Roman Empire appreciated the hills for its “Pucino” white wine that originated. In 680 AD, a series of fortresses and castles that still adorn the hilly landscape of the country were constructed. With the Renaissance the first Oenology School of Italy in Conegliano was founded. Today these hills produce Conegliano Valdobbiadene Prosecco Superiore DOCG, the undisputed star of the new ‘Made in Italy’ quality lifestyle.

Steep hillside viticulture

The vineyards consider the Marchiori family as individual ecosystems, integrated into the existing landscape. Generations of wine-growing knowledge is used in the cultivation of the vineyards, but contemporary techniques and innovations are also addressed.

The steep slopes are worked manually. Because of the diversity of the soil composition, limestone, rock conglomerate rock, limestone marl with iron and sandstone rich in salt layers, each vineyard is cultivated separately. The soil is fed exclusively with organic compost.

The vineyards cover 6 old Rives at an altitude of 220-360 meters above sea level. They are located on steep terraces with slopes up to 60% with an orientation to the south-east, south, south-west and west.