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
Benjamin Romeo La Cueva del Contador is made from 91% Tempranillo, 9% Garnacha.
Named after the centuries-old caves or “cuevas” carved out of the hillside below the castle of San Vicente in Sonsierra north of the Ebro, this wine is composed of 91 percent Tempranillo and 9 percent Garnacha. The fruit is sourced from eight different plots that yield about 1.2 kg per vine. Fermentation begins after a three-day cold maceration and the wine is aged for nineteen months in 100 percent new French oak and bottled without fining or filtration.
The palate offers flavors of blackberry coulis, Damson plums, Rosemary and well-integrated tannins; this wine is well balanced and youthful with a long powerful finish. Both red and black fruit are pronounced in the nose, but there are also mineral and herbal notes of gravel and lavender.
Review:
Appearance Intense garnet red dress of great luminosity and elegance. Aroma Slightly candied fruit tones, toasted from a good barrel, intense. Palate Powerful and marked on the palate, velvety, round, tasty and balanced.
Guia Repsol 95 Points
Youthful purple. A complex, oak-spiced bouquet displays ripe boysenberry and cherry, candied violet, cola and mocha scents lifted by a vibrant mineral flourish. Deeply concentrated yet lively as well, offering intense dark fruit preserve, cola and spicecake flavors that show excellent delineation and floral lift. Manages to be rich as well as lively and finishes very long and alluringly sweet, leaving allspice and vanilla notes behind.
-Vinous 93 Points
The wine offers a touch of pear, spice and dried fruit aromas on the nose, and exotic fruit characters. Minerality emerges from the primary rock soils, followed by an elegant and lively finish.
Chicken and pork dishes, good food companion to many dishes.