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The Drusian family has been producing Prosecco wine for three generations. It all started with grandfather Giuseppino in the mid nineteenth century; at that time he was producing 600 hectoliters a year and was considered one of the main producers of “still Prosecco” (it was not customary to make sparkling wine). His grandson Francesco introduced it in 1986 and in 1998 the new Drusian Winery was established in San Giacomo di Bigolino, in the heart of the 15 hectare family vineyard, equipped with the best wine making machinery. A limited but excellent production is the expression of Drusian’s respect for their land and passion for wine making. Each step from the cultivation to the harvest is performed with care: no chemical pesticides but only organic fertilizers are employed to guarantee a high quality product.