Prosecco Vardobbiadene Sp "San Boldo" Brut Marsuret


Tax includedShipping calculated at checkout

Only 3 left!

Italy Veneto

Grape variety: Glera

Fresh and soft.

The incense of white peach and the incense of refreshing herbs. Fine and soft bubbles, you can feel the natural sweetness derived from grapes. You won't get tired of drinking it because it has a strong acidity.

100% Glera. The scent of white peach with a little herbal nuance. The natural sweetness of prosecco lasts long from the first nose to the aftertaste. Although it is extra dry, it has a taste similar to brut due to its high acidity. 6 months after bottling is the most delicious, so bottling after receiving an order. We ship freshly packed every month, so basically it will be within 3 months after bottling.

"Bottling just before shipment" The freshest Prosecco

More than 50% of the harvested amount is sold to other major producers, and Prosecco is made only from selected high-quality grapes. Bottled just before shipping to ensure it is as fresh as possible.

Steep and demanding environment

Prosecco is often misunderstood because of its lovely aroma and taste. In fact, it is located in the harsh nature that was made to cling to the steep slope like a cliff. The DOCG certification has changed the consciousness of the makers. In 2015, it overtook Champagne to become the world's largest producer of sparkling wine. In 1936, "Agostino Marsura" bought a field of "Valdobiadene", which is the beginning of "Marslet". "Marsuletto", which means small Marthura, is a name made fun of "Agostino" who was short in stature. The current head of the family is Hermes. Grapes that did not reach satisfactory quality were sold to major producers, and the decision was made to use only high-quality grapes, resulting in a sudden increase in quality.

“50% of the harvested grapes are sold to major producers. Sorting in the vineyard, sorting in the cantina, and finally deciding whether to grow or sell. We sorted out three times.』

The soil of "Valdobiadene" is a typical moraine. There are also limestone soils that form the Alps when glaciers eroded the hills, and mudstones and sandstones derived from the sea. The terrain is undulating and the soil changes every few meters. The elevation difference exceeds 200m within this narrow area.

“I own almost all the fields on the top of the hill. Tractors cannot enter the steep slopes, so all work from cultivation to harvesting is done by hand.”

Supports are also natural wood

In addition, organic efforts are being made in their fields. Do not use chemical fertilizers or pesticides. More than 10 years of organic farming have transformed the vines so that they can coexist with the natural environment. I have developed resistance to disease and am in good shape.

“We also use wood cut from the forest for the vine support. Ordinary steel and concrete have preservatives applied to their ends. That's like injecting poison into the soil.』

As a low-cost wine producing region, most of the vineyards are treated with herbicides, but not even herbicides are used in their vineyards.

“In our fields, the oldest trees are over 70 years old. More than half of the trees are over 50 years old, which is a luxurious environment for Prosecco.”

A field with a thick trunk that is completely different from the fields of other producers. Their fields are easily recognizable even from a distance. It is also an advantage to own various parcels separately. In a single field, hail damage or disease can wipe out all the grapes, but in various plots, the risk can be avoided by preferentially using grapes from good plots.

Bottling just before shipment

“The Charmat method is the best way to enjoy the scent of Glera white peach. The second fermentation in the bottle brings out the nuances of the yeast, which hides the aroma.”

The harvested grapes are stored at a low temperature and pressed. Fermented at low temperature with purely cultured wild yeast. After that, the secondary fermentation takes place in a large tank called an “autoclave”. At the end of the fermentation, remove sediment with a coarse filter and decanting naturally. Store as is in the autoclave to maintain freshness.

『After quickly removing the sediment, it is stored at a low temperature in a gas-filled autoclave. Maintaining the freshest and most delicious state

The taste of Prosecco is fresh. Best between 1-6 months after bottling. It is not stable immediately after, so it is delicious after it calms down a little. After 6 months the freshness fades.

“The most delicious is 1 to 6 months after bottling. It takes two months for transportation to Japan. Bottling just before shipping so that you can drink it in the most delicious state.”

Prosecco of "Marselette" basically enters the port every month. Since it is bottled just before shipment, it will arrive at the most delicious timing about 2-3 months after bottling. Therefore, the stock in Japan is very low. We apologize for the temporary out of stock.

Delicious up to 6 months after bottling

Freshness is key to the Charmat Prosecco. The aroma fades 6 months after bottling. At Marselette, we bottled just before shipping to ensure that you can taste the freshly packed as much as possible. In addition, Japanese stocks are kept to a minimum, and ships arrive at ports almost every month. For that reason, we often run out of stock, but please understand that we will be arriving soon.