Paolo Marion founded his own company in 2003, Terre dei Buth, and started selling wine in bulk. Then he invested some money in new winemaking equipment to produce high quality wines made with Charmat method, and created his own brand, that has been distributed in several countries since 2017.
"Terre" means "Lands", "Buth" means "Bud" in a Venetian dialect, hence the name "Lands of buds" - you can see buds of every type come out from the characteristic gravely soil of the vineyard during Spring.
This is the 3rd generation of winemakers in the family. In 1999, Paolo Marion and his brother Massimo started managing the family-owned vineyards where their father used to produce grapes adopting the conventional method to sell to large wine groups. They switched from conventional to organic practices in 1999.
He studied oenology at the School of Winemaking in Conegliano, one of the most renowned in Italy, and started producing wine for his older brother Massimo at their winery in the early 2000s, and received many awards and positive reviews from different wine writers and in various international wine competitions, like when Matthew Jukes, the famous British wine writer, called him "Prosecco Genius". Now Paolo keeps working in synergy with his brother Massimo, while promoting his new brand, Terre dei Buth.
Terre dei Buth uses state-of-the-art equipment, paying great attention to the materials used during the processing of the must and wine. All the work phases are monitored by advanced analytical tools to obtain a product of the highest quality.
In the Prosecco DOC Treviso area, due to the high humidity levels and the frequent rainy days, it is very difficult to produce wine using organic methods. Hundreds of millions of bottles of Prosecco are produced in the area, but only 1% is organic.
We are committed to respecting the product, without using any chemical adjuvant and minimizing the use of sulphites to obtain a wine that expresses the essence of the grape: an impossible result to achieve without the expertise, hard work and passion of our vinedressers.
The choice to exclude chemicals was based on the need to produce a natural wine using organic viticulture techniques.
A drip irrigation system that prevents water from being wasted, the use of organic fertilizers that do not contaminate the soil, defoliation and lopping at the end to improve the ventilation of the bunches, hoeing and earthing-up to prevent the use of chemical herbicides.
Terre dei Buth Frizzante Rose Special Cuvee NV is made from 90% Glera and 10% Raboso.
Fresh, fruity with hints of gooseberry and redcurrant.
On top of being "Certified Organic", this is also "Vegan Approved".
Glera and Raboso are blended before foaming process into what we call "Special Cuvée", for its outstanding drinkability and delicate scents. Glera, which is the variety used to make Prosecco, brings the liveliness of the most famous Italian sparkling wine to this cuvée, which reaches perfection thanks to Raboso, which is an indigenous red grape of the Venetian region, well-known for its hints of red berries and smooth taste.
The grapes are coming from vines planted on gravelly soils.
Average age of the vines is about 10 years old.
Grapes are machine-harvested, so that the grapes are pressed about 10 minutes after picking,allowing to preserve the freshness of the fruit, and avoiding micro-fermentation that would take place by leaving the grapes for too much time in the vineyard after picking.
Each grape variety is harvested and vinified individually.
After picking, grapes are soft-pressed, and the primary fermentation is completed in about 10 days. Then fermentation takes place for 5-6 months, where the cuvée reaches the appropriate level of acidity for foaming, which is performed in stainless steel tanks, thermo-conditioned, for about 20-25 days.
Pasta, pizza and summer salads.
Review:
medium-length finish displaying accents of peach gummi bear, edible flowers, dole fruit cup juice, and gooseberry. A more serious take on Glera with the body and richness to pair with diverse cuisines."
- Beverage Testing Institute (November 2022), 90 pts - Gold Medal - Best Buy
Tua Rita Giusto di Notri is made from 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc.
The word "Giusto" refers to the name of the Patron Saint of Suvereto (the hilltop Tuscan town where Tua Rita is located) and "Notri" is the name of the winery's exact location.
Giusto di Notri is a Bordeaux-inspired blend of 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc, selectively harvested in September. After a gentle pressing, the juice and skins macerate for a lengthy period of 25-30 days to add concentration and depth to the final wine. The wine is then aged for 18-20 months in French oak barrels and refined six months in bottle before release.
Deep purple in color, Giusto di Notri offers abundant aromas of blackberry, plum and currants with underpinnings of coriander, violet and a touch of vanilla. Full-bodied, with ripe, fine tannins, and a silky texture, this is a stunning wine with great aging potential.
Ideal for barbecued ribs, steaks, grilled meats and medium-aged cheeses.
Review:
Lots of incense to the aromas with sandalwood and lavender. Currants, blackberries. and fresh herbs, too. Full-bodied and very rich, with a powerful, structured mid-palate and a long, longfinish. A wine for the future. Needs four to five years to soften. Best after 2026.
-James Suckling 97 Points
Cellier du Chateau de la Chaume Petit Chablis is made from 100 percent Chablis.
Color: Pale yellow
Bouquet: White flowers, honeysuckle, linden tree and dried fruits.
Palate: Very pleasant, balanced with tension and nice minerality
Drink as an Aperitif or pair with fish, shellfish.