Introduced by the Romans early in their occupation, vines have been cultivated in Treviso for centuries.  In 1772 a vine named Prosecco, after the eponymous town in Trieste, was first identified in the area.  Until 2009, the vine and the wine were synonymous, but the grape variety is now referred to as Glera, distinct from the wine and its zone of production.  Glera must by law account for 85 percent of a Prosecco blend, and Verdiso, Perera, Bianchetta, Chardonnay and Pinot Grigio may alone or together account for the rest.


Treviso’s climate is mild and semi-Alpine, dictated by cool mountain winds moderated by Adriatic breezes blowing inland by only thirty miles from the water, creating wide temperature variations from day to night in summer.  Rich in mineral salts and based on varied clays with moraines, formed from glacial deposits, and sandstone, this soil structure allows both drainage and groundwater retention to assure constant reserves of water for optimum vine development.  This mesoclimate, perfectly suited to the Glera vine, results in sparkling wines of excellent aromatic intensity and varietal distinctiveness.

The Vineyards


Established growers in the Prosecco appellations since 1960, Vittorio and Luca Follador are the producers of Rustot. The family takes its name from the hamlet of Follo, nestled at the foot of the hill of Cartizze in the Valdobbiadene zone of Treviso near the eastern border of the Veneto. Their estate is based at Santo Stefano, one of three villages in the Cartizze Superiore cru of Valdobbiadene.  The 12,500 acre Prosecco Conegliano-Valdoibbadene D.O.C.G. received its classification in 2009.  Conegliano-Valdobbiadene in turn lies within the Prosecco D.O.C zone that extends over the Veneto and Friuli-Venezia-Giulia, of which the most noted province is Treviso.  The Follador’s own vineyard production is supplemented by purchased grapes from throughout Conegliano-Valdobbiadene and Treviso.

Vittorio Follador and his son, Luca, share management of the estate.  Vittorio carries forward the role of his own father, Attilo, in viticulture and grower relationships.  Luca acts as with the technical advice of a nearby oenological laboratory, and also directs sales.

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