Villa Marcello Prosecco Millesimato Brut Treviso DOC

Fermentation takes place at a controlled temperature of 14° C. The juice then spends a minimum of four months ageing on its lees in stainless steel tanks. A secondary fermentation then takes place in large,closed, pressurised tanks over 60 days using selected yeasts (Charmat method).

Villa Marcello was built at the end of the 17th century by the Tiepolo family, as a shooting lodge in the middle of a large forest. At the beginning of the 19th century, Elisabetta Galvani Onigo, the owner at the time, was the first to plant vines on the estate. Today, the estate is run by her descendants, the Marcello family, who played an important role in the history of Venice. Alessandra and Andriana Marcello are deeply involved in the development of wine production in the local area, Fontanelle which falls within the Prosecco DOC, an area which has gained significant international interest over the last decade.

Villa Marcello Prosecco is the latest project of Giovanni Mazzei, who launches his first vintage Prosecco from his mother’s (Alessandra Marcello) family estate in the Veneto.

The estate covers 57 hectares in the commune of Treviso, of which 26.5 are planted under vine. The principal grape variety used for the production of Prosecco, Glera accounts for the majority of the plantings, with some Pinot Bianco vines also grown. The vineyards are situated at 25 metres above sea level where the soil is silty clay for structured, yet elegant wines. The vines, planted in 2010, are carefully selected clones planted at a density of up to 5000 vines per hectare. As with the other Mazzei estates, Villa Marcello is managed with minimal intervention and the utmost environmental responsibility.