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Francesco Drusian: Preserving the heritage of Prosecco DOCG

Prosecco DOCG hills

The steep hills of the unique Valdobbiadene-Conegliano Prosecco Superiore DOCG rise abruptly from the Venetian plain. The border separating the DOCG from Prosecco DOC lies at the base the hills. Story and photos by Dave Buchanan

BIGOLINO di Valdobbiadene (TV) – Standing amidst rows of spring-fresh vines climbing the razorback hills rising steeply to of the pre-Alps of northeast Italy, Francesco Drusian smiles at the thought of this region becoming a UNESCO World Heritage site.

“We did everything we could to preserve our heritage,” Drusian says, reaching out to a light-green shoot just opening to the April sun. “Now, it’s up to others to decide if we did enough.”

It’s only a few days past VinItaly and I’ve called on Francesco Drusian in hopes of learning more about Prosecco and Drusian’s place in the narrative of Italy’s popular yet oft-underappreciated sparkling wine.

I’ll post more about our discussions in the future.

Few people would argue Francesco Drusian has done as much as anyone to preserve his heritage and that of Prosecco.

Drusian Brut

Born in the hills of Valdobbiadene-Conegliano and 100-percent Glera grapes. Photo courtesy Drusian FaceBook

According to Francesco, he’s the fourth generation of his family (the fifth, his daughter Marika, already is producing Prosecco DOCG under her own label) to make wine from these geometrically perfect vineyards overlooking the village of Bigolino, which itself lies on the north bank of the Fiume Piave near where the river cuts through the famed Valdobbiadene hills.

The winery began in the mid-19th Century with grandfather Giuseppe Drusian and then his son Rino making still wines. Francesco took over in 1984 and today the name Drusian connotes Prosecco Superiore DOCG, one of the best versions of the iconic Italian sparkling wine now soaring on a crest of popularity.

Francesco introduced sparkling wine to his winery in 1986, shortly after the autoclave afforded a way to control the secondary fermentation that gives Prosecco its sparkle and shortly before the world’s love affair with everything Italian became the tsunami we see today.

The advantages of the pressurized autoclave – including preserving bubbles and fresh flavors and reducing the labor and cost involved with metodo classico – suddenly made it possible for lovers of sparkling wine worldwide to enjoy a wine that is light, refreshing, food-friendly and surprisingly affordable.

“Prosecco DOC is the ultimate simple but sophisticated wine which personifies the unique Italian lifestyle” says the Prosecco DOC Consorzio website.

However, the international rush to adopt elements of the “Italian lifestyle” had its expected result: a flood of Prosecco, much of it poorly made and of dubious background (google “Paris Hilton prosecco”), hitting the market.

Even the very existence of a Prosecco DOC gives voice to the expansion, some say uncontrolled, of Prosecco as an industrial product.

By the mid-2000s, Prosecco, as with many other great things, had to be saved from its own success. Read more…