Prosecco Frizzante “Brusolé” Case Bianche
Treviso DOC

(Controlled Designation of Origin)

One of the historical Case Bianche wines, Brusolé is a testament to the timeless connection between the Prosecco and the territory of the Treviso province, made of gentle hills and steep slopes. It is here, in the very heart of this landscape, that this Treviso DOC is grown in the vineyard of the same name, caressed by the winds that blow along the ridge of the hills.

Paying homage to Brusolé’s special relationship with the first traditional Proseccos, its string-tied cork recalls the bottle closures of yore, made of a cork stopper held in place by a string to prevent it from moving.

From the harvest of the grapes in the second half of September, to the winemaking, refermentation and bottling processes, Brusolé wishes to honor the history and the tradition of the Prosecco, and it is a mandatory tasting stop for all lovers of this wine.


The first thing that catches the eye about Brusolé is its light foam, still visible without affecting the clarity of the wine, and its straw yellow shade with greenish highlights.
Its aroma is pleasant and fruity, with a hint of green apple; to the palate, Brusolé is dry and acidulous, with fruity, lingering notes.
Excellent as an aperitif, to be served between 8 and 10 °C, this Prosecco pairs well with delicate dishes, bringing out their hidden flavors.


TYPE: sparkling white wine.
GRAPES: Glera.
PRODUCTION AREA: the company’s “Brusolé” vineyards at Case Bianche in Susegana (TV).
SOIL: calcareous, clayey, relatively shallow.
EXPOSURE: west, south-west.
ALTITUDE/CLIMATE: 250 m a.s.l., temperate, with cold winters and hot but not muggy summers. Receives good ventilation due to its proximity to a ridge. Average annual precipitation: 1.250 mm.
TRAINING SYSTEM: vertical trellised and cappuccina (double arched cane).
PLANTING DENSITY: 2.500-3.500 vines per hectare.
YIELD: 18.000 Kg/hectare.
HARVEST: grapes are hand-picked during the second half of September.
VINIFICATION: soft pressing and temperature-controlled fermentation in steel tanks.
SECONDARY FERMENTATION: wine is refermented in an autoclave until it reaches a pressure of 2.5 atmospheres.
BOTTLING: isobaric bottling after cold stabilization and filtration of the lightly sparkling wine.
ACIDITY: 6.5 g/l