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.