Italy · Prosecco — Conegliano-Valdobbiadene & Asolo (Treviso hills)

Azienda Agricola MARSURET Soc. Agr. s.s

Marsuret is a Valdobbiadene family estate founded in 1936, with hand-farmed vineyards across seven sub-zones of the Prosecco Superiore DOCG including the grand cru hill of Cartizze. Four generations of the Marsura family have worked these steep hillside parcels. The range runs from Dosaggio Zero to Dry, all made by the Charmat Martinotti method.

The producer

The Marsura family has farmed the steep Conegliano Valdobbiadene hills since 1936, when Agostino Marsura bought a parcel in Val de Cune, in the village of Guia di Valdobbiadene. The family had a local nickname, Marsuret, and when Agostino began bottling under his own name he used that instead. The nickname is now the label. Three descendants, Giovanni, Valter, and Ermes, expanded the vineyard holdings across the hill zone; a fourth generation arrived when Ermes's sons Alessio and Enrico joined the estate. Ermes updated production technique and research methods; his sons carry both forward.

Marsuret's position in the Valdobbiadene DOCG is one of breadth. The estate holds vineyards in seven named sub-zones of the appellation, including Cartizze, the 107-hectare grand cru hill at the top of the Valdobbiadene hierarchy, as well as Col San Martino, Guia, Premaor, Rolle, Zuel, and Le Serre. Every vineyard is tended and harvested by hand. On the steepest parcels, this is not a lifestyle choice but a physical requirement: the gradients make machine access impractical. All five wines in the range are Valdobbiadene Prosecco Superiore DOCG, made by the Charmat Martinotti method, covering the full span of dosage styles from bone-dry Dosaggio Zero through Brut and Extra Dry to Dry.

Known for

Prosecco Superiore DOCG, Valdobbiadene, multi-zone hillside holdings including Cartizze, hand-harvested parcels, full dosage range from Dosaggio Zero to Dry

Notable facts

The story

Bottles, Then Tanks

Agostino Marsura bought his first vineyard in Val de Cune in 1936 and made sparkling wine the hard way: individual bottles, each undergoing its secondary fermentation in glass, each riddled by hand over weeks until the dead yeast cells gathered at the neck for disgorgement. It was the same method that Champagne houses in France were using, and it was the only method anyone in the Valdobbiadene hills had. Decades later, the estate shifted to large-volume autoclaves, sealed pressurized tanks in which the secondary fermentation happens in bulk before the wine is bottled. The Charmat Martinotti method was faster, more consistent, and better suited to Glera's aromatic character. Agostino had started with the artisan approach that prestige sparkling wine never gave up. His grandchildren built a category on the industrial one.

From the atlas

Azienda Agricola MARSURET Soc. Agr. s.s

At A Glance

Producer: Azienda Agricola Marsuret Country: Italy Region: Veneto Appellation: Valdobbiadene Prosecco Superiore DOCG Village: Guia di Valdobbiadene Grape: Glera (primary) Style: Sparkling, Charmat Martinotti method Styles available: Dosaggio Zero, Brut, Extra Dry, Dry Certification: SQNPI (National Integrated Production Quality System) Generations: Four (founded 1936)

The Producer

The Marsura family has farmed the steep Conegliano Valdobbiadene hills since 1936, when Agostino Marsura bought a parcel in Val de Cune, in the village of Guia di Valdobbiadene. The family had a local nickname, Marsuret, and when Agostino began bottling under his own name he used that instead. The nickname is now the label.

Three of Agostino's descendants, Giovanni, Valter, and Ermes, took over the estate and expanded the vineyard holdings across the hill zone. A fourth generation is now involved: Ermes's sons Alessio and Enrico. Ermes updated production technique and research methods in his generation; Alessio and Enrico carry both forward. The estate operates as a grower-producer with vineyards it farms and harvests itself, rather than buying fruit.

Marsuret's position in the Valdobbiadene DOCG is one of breadth. The estate holds vineyards in seven named sub-zones of the appellation, a spread that very few family estates in the zone match. Those sub-zones include Cartizze, the 107-hectare grand cru hill that sits at the top of the Valdobbiadene hierarchy, as well as Col San Martino, Guia, Premaor, Rolle, Zuel, and Le Serre.

Place

Valdobbiadene Prosecco Superiore DOCG is a protected designation in the Veneto region of northeast Italy, covering a narrow band of steep hillside parcels between the towns of Conegliano and Valdobbiadene. The appellation sits within the broader Prosecco DOC zone but carries stricter quality requirements for yield, vineyard management, and geographic origin.

The hills are steep enough to make mechanized harvesting impossible in most parcels. Soils vary across the seven sub-zones Marsuret farms: exposure, elevation, and geological composition shift from one valley to the next, and those differences feed into ripeness, fruit character, and acid retention in the wine. The Cartizze hill is the most prized address within the DOCG, its south-facing slopes consistently producing fruit with higher sugar concentration than the surrounding zones.

The climate across the zone is Alpine-influenced, with warm summers and cold winters that preserve acidity through the growing season. That acidity is what allows Glera, the primary grape of the appellation, to carry even the Dry-style Proseccos without feeling flat.

Soil And Site

Marsuret's parcels sit across seven geologically distinct areas of the Valdobbiadene DOCG. Each vineyard has its own exposure, altitude, and soil composition, meaning the estate works with materially different growing conditions depending on which sub-zone the grapes come from. Premaor and Col San Martino lean toward clay and limestone-rich soils; Guia, the home sub-zone, sits in the valley floor and lower hillside positions. Rolle and Zuel offer different slopes and aspects again. Cartizze, the highest-status sub-zone, is a moraine hill of mixed mineral soils that drains freely and concentrates fruit.

All vineyards are tended and harvested by hand. On the steeper hillside parcels, this is not a lifestyle choice but a physical requirement: the gradients make machine access impractical. Hand-picking allows selection by ripeness across a single parcel, which matters when different parts of a steep hillside ripen at different rates.

Story

Agostino Marsura founded the estate in 1936 with a single vineyard purchase in Val de Cune. From the start, he made sparkling wine using natural in-bottle fermentation, the same method that defines traditional Champagne production today. The winery sat within what would become, decades later, one of Italy's most commercially active sparkling wine zones. The Prosecco DOCG designation and the wider international market for the style did not yet exist when Agostino planted his first parcels.

The shift in production method came in later generations. Ermes Marsura, the third-generation member most directly responsible for technical development at the estate, moved production to the Charmat Martinotti method, where secondary fermentation takes place in large pressurized stainless steel autoclaves rather than in individual bottles. That transition was not unusual for the zone; by the 1970s and 1980s, virtually all serious Valdobbiadene producers had made it. Charmat production in large volume autoclaves is now the legal backbone of the Prosecco Superiore DOCG category.

What Ermes changed beyond method was research focus. New production techniques and careful attention to faults at every stage became the working standard for the estate. When Alessio and Enrico joined, the estate held four generations of vineyard knowledge across an appellation that had grown into one of Italy's most exported sparkling wine categories.

Vineyards And Cellar

Every Marsuret vineyard is worked by hand from pruning through to harvest. On the steepest parcels, entire passes through the rows are completed by people rather than machinery. That physical attention in the vineyard translates to fruit arriving at the cellar in clean condition, which matters for Glera: the grape is aromatic and delicate, and oxidation or handling damage during harvest strips the primary fruit character that the Charmat method is designed to preserve.

In the cellar, secondary fermentation happens in autoclaves, sealed stainless steel tanks in which yeast converts residual sugar into carbon dioxide under pressure. The carbon dioxide cannot escape, so it dissolves back into the wine as the fine bubbles characteristic of Prosecco Superiore. The Charmat Martinotti method keeps the wine away from extended yeast contact, which would push the profile toward bready, toasty notes incompatible with Glera's aromatic character: the pear, peach, and citrus notes that define the style. By transferring the wine out of the autoclaves at the right moment and bottling under counter-pressure, the estate preserves that aromatic lift.

The Dosaggio Zero style, where no additional sugar solution is added before final bottling, removes the small sweetness buffer that Brut and Extra Dry wines carry. It is a more demanding style to produce from Glera because the acidity is fully exposed with no sugar balance.

Wines

All five wines in the range are Valdobbiadene Prosecco Superiore DOCG. The lineup runs from driest to sweetest across four residual sugar categories: Dosaggio Zero, two Bruts, one traditional Extra Dry, and two Drys.

The Dosaggio Zero is the rarest style in the Valdobbiadene zone, with no added sugar after secondary fermentation. The result in the glass is Glera with nothing to soften its natural acidity, and the wine reads as lean, bright, and citrus-forward. It suits palates that find standard Prosecco too soft.

The Brut wines sit between 0 and 12 grams of residual sugar per litre, a range dry enough that the sweetness registers only as fruit impression rather than discernible sugar. Brut is currently the most internationally popular dosage category for Prosecco and the most common style on retail shelves.

Extra Dry is the traditional Valdobbiadene style, with 12 to 17 grams of residual sugar per litre. The name misleads newcomers: Extra Dry is noticeably softer and rounder than Brut, with sweetness that complements Glera's peachy core. It is the historic style of the zone.

The Dry wines, at 17 to 32 grams per litre, carry real perceptible sweetness and suit aperitivo service, or pairing with desserts and soft cheeses.

In The Glass

Glera from the Valdobbiadene hills produces aromas that lean white and stone-fruited: pear, peach, and green apple dominate, with floral notes and occasional almond or marzipan on warmer-ripened fruit. The Bolouri di Freni Prosecco Superiore Brut shows pear, peach, gooseberry, marzipan, and lime in its confirmed tasting profile, a typical Brut expression of the variety from this zone.

On the palate, the bubbles in Charmat-method Prosecco tend toward larger and rounder than the fine persistent bead of bottle-fermented Champagne, which gives the wine a soft, approachable texture even at lower dosage levels. The Brut styles feel clean and fresh without the weight of extended ageing. The Dosaggio Zero, by contrast, delivers the same aromatic lift but with a sharper, more mineral finish and less softness mid-palate.

Acidity runs through every wine in the range, keeping the Dry styles from reading as heavy despite their sugar levels, and giving the Brut and Dosaggio Zero their characteristic freshness on the finish. The wines are designed to be drunk young, within one to three years of release, when the primary fruit character is at its peak.

A Bottle To Understand It

Start with the Bolouri di Freni Prosecco Superiore Brut. It is the estate's most documented wine, a confirmed expression of Glera from across Marsuret's Valdobbiadene holdings. The nose delivers pear and peach with gooseberry, a slight marzipan richness, and a squeeze of lime that keeps the fruit from feeling heavy. In the mouth, the bubbles are round and soft, the body light, the acidity clean and direct. There is no oak, no secondary fermentation character, no residual weight. It finishes dry and refreshes immediately. The Brut dosage keeps the sugar low enough to suit food or aperitivo, and the wine asks nothing in terms of patience or decoding. Drink it cold, within two years of release, alongside cured meats, soft cheese, or fried seafood.

Anecdote

Agostino Marsura bought his first vineyard in Val de Cune in 1936 and made sparkling wine the hard way: individual bottles, each undergoing its secondary fermentation in glass, each riddled by hand over weeks until the dead yeast cells gathered at the neck for disgorgement. It was the same method that Champagne houses in France were using, and it was the only method anyone in the Valdobbiadene hills had. Decades later, the estate shifted to large-volume autoclaves, sealed pressurized tanks in which the secondary fermentation happens in bulk before the wine is bottled. The Charmat Martinotti method was faster, more consistent, and better suited to Glera's aromatic character. Agostino had started with the artisan approach that prestige sparkling wine never gave up. His grandchildren built a category on the industrial one.

Final Word

Marsuret is a Valdobbiadene family estate with ninety years in the same hills, vineyards in seven sub-zones of the Prosecco Superiore DOCG, and a range that covers every dosage style the appellation allows. The wines are made from hand-harvested Glera by the Charmat Martinotti method, built for freshness and aromatic clarity rather than age or complexity. For a buyer new to Prosecco Superiore, the estate is a useful starting point precisely because it covers the full range of the category in one place, from the bone-dry Dosaggio Zero to the softly sweet Dry.

Sources

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