Why it matters
The producer
The Marsura family has farmed the steep Conegliano Valdobbiadene hills since 1936, when Agostino Marsura bought a parcel in Val de Cune, in the village of Guia di Valdobbiadene. The family had a local nickname, Marsuret, and when Agostino began bottling under his own name he used that instead. The nickname is now the label.
Three of Agostino's descendants, Giovanni, Valter, and Ermes, took over the estate and expanded the vineyard holdings across the hill zone. A fourth generation is now involved: Ermes's sons Alessio and Enrico. Ermes updated production technique and research methods in his generation; Alessio and Enrico carry both forward. The estate operates as a grower-producer with vineyards it farms and harvests itself, rather than buying fruit.
Place and vineyards
Where the wines begin
Valdobbiadene Prosecco Superiore DOCG is a protected designation in the Veneto region of northeast Italy, covering a narrow band of steep hillside parcels between the towns of Conegliano and Valdobbiadene. The appellation sits within the broader Prosecco DOC zone but carries stricter quality requirements for yield, vineyard management, and geographic origin.
The hills are steep enough to make mechanized harvesting impossible in most parcels. Soils vary across the seven sub-zones Marsuret farms: exposure, elevation, and geological composition shift from one valley to the next, and those differences feed into ripeness, fruit character, and acid retention in the wine. The Cartizze hill is the most prized address within the DOCG, its south-facing slopes consistently producing fruit with higher sugar concentration than the surrounding zones.
In the cellar
Vineyards and cellar
Every Marsuret vineyard is worked by hand from pruning through to harvest. On the steepest parcels, entire passes through the rows are completed by people rather than machinery. That physical attention in the vineyard translates to fruit arriving at the cellar in clean condition, which matters for Glera: the grape is aromatic and delicate, and oxidation or handling damage during harvest strips the primary fruit character that the Charmat method is designed to preserve.
The Dosaggio Zero style, where no additional sugar solution is added before final bottling, removes the small sweetness buffer that Brut and Extra Dry wines carry. It is a more demanding style to produce from Glera because the acidity is fully exposed with no sugar balance.
Wines to know
The range in view
All five wines in the range are Valdobbiadene Prosecco Superiore DOCG. The lineup runs from driest to sweetest across four residual sugar categories: Dosaggio Zero, two Bruts, one traditional Extra Dry, and two Drys.
The Dosaggio Zero is the rarest style in the Valdobbiadene zone, with no added sugar after secondary fermentation. The result in the glass is Glera with nothing to soften its natural acidity, and the wine reads as lean, bright, and citrus-forward. It suits palates that find standard Prosecco too soft.
A useful way in
A bottle to begin with
Start with the Bolouri di Freni Prosecco Superiore Brut. It is the estate's most documented wine, a confirmed expression of Glera from across Marsuret's Valdobbiadene holdings. The nose delivers pear and peach with gooseberry, a slight marzipan richness, and a squeeze of lime that keeps the fruit from feeling heavy. In the mouth, the bubbles are round and soft, the body light, the acidity clean and direct. There is no oak, no secondary fermentation character, no residual weight. It finishes dry and refreshes immediately. The Brut dosage keeps the sugar low enough to suit food or aperitivo, and the wine asks nothing in terms of patience or decoding.