Drusian 'Extra Dry' Prosecco Superiore, Valdobbiadene, Veneto, Italy NV

Drusian is a family-run estate located in the heart of Valdobbiadene, a region renowned for producing high-quality Prosecco. With a commitment to traditional methods and sustainable viticulture, Drusian crafts sparkling wines that reflect the unique terroir of the Veneto hills.

• WINEMAKER: Francesco Drusian

• FARMING: Practicing Sustainable

• VARIETY: 100% Glera

• TERROIR: Hillside vineyards in Valdobbiadene at altitudes of 200–250 meters, featuring clay and calcareous soils that contribute to the wine's minerality and freshness.

• VINIFICATION: Hand-harvested grapes undergo soft pressing, followed by primary fermentation at controlled temperatures. Secondary fermentation occurs in stainless steel tanks using the Charmat method over 70–80 days to preserve aromatic freshness.

• AGING: Aged on lees in tank to enhance texture and complexity before bottling.

• TASTING NOTES: Pale straw yellow with greenish reflections and a fine, persistent perlage. Aromas of Golden apple, white flowers, and hints of chamomile lead to a fresh and balanced palate with delicate fruitiness and a crisp finish.

• FOOD PAIRINGS: Ideal as an aperitif; pairs well with pasta dishes featuring vegetables, fish courses, savory tarts, and soft cheeses.

• SCORES: 92 – Falstaff (2023)

From our 2025 Botte Cult Notes:

I don't care what anyone says, Prosecco is always a good pick me up. It might just be the most versatile wine out there. It's always good in a spritz, its bubbles are delicate and crisp, and the flavor is (nearly) always fun and fruity. Reliable as they come, and doesn;t take itself too seriously. So what's not to love? --oh yes, that's right, the glut of not-very-good Prosecco out there. It's true that Prosecco can come in a range of styles, from sweet and cumbersome to dry and lean. The latter of these tend to be better quality wines, IMHO, and one that has always been good to me is Drusian. 

Francesco Drusian, descended from a family of winegrowers, has been hand-crafting Prosecco in the hills of Valdobbiadene since 1988. The estate’s steep hillside vineyards sit roughly 700 feet above sea level on clay and calcareous soils, which bring both minerality and lift to the wine’s bright, fresh style. Francesco has always been committed to sustainability in farming, fully believing that great Prosecco is made in the vineyard.

This 100% Glera is hand-harvested (a very hard thing to do on these steep hills), softly pressed, and gently coaxed through fermentation to preserve its fragrant character. The secondary fermentation takes place in stainless steel tank (Charmat method) over a leisurely 70–80 days—longer than the 30 day requirement of the Prosecco Superiore appellation —allowing for finer bubbles and more refined aromas. A short rest on the lees in tank adds subtle texture before bottling.In the glass, the wine is persistently refreshing. Aromas of Golden apple, white flowers, and a whisper of chamomile open to a fresh, balanced palate of delicate bubbles and fresh minerality. This bubble is perfect as an aperitif, it’s also dreamy with vegetable pastas, tinned fish, savory tarts, or creamy cheeses. —Simi Grewal, DECANT Co-Founder