Free shipping on orders over £120

Use code “FIRSTBUY” for a 5% discount (except sales)

Premium delivery to your doorstep

Use code “FIRSTBUY” for a 5% discount

// Get the button: // When the user scrolls down 20px from the top of the document, show the button // When the user clicks on the button, scroll to the top of the document document.body.scrollTop = 0; // For Safari document.documentElement.scrollTop = 0; // For Chrome, Firefox, IE and Opera

Prosecco DOCG Finalizzato NV – Tre Mat


Brilliant straw yellow; fine and persistent perlage. The nose is expressed with hints of pear and citrus, notes of white flowers and mineral tones. On the palate it is very fresh, savory, with a slender structure and pleasant balance.

Out of stock


Out of stock

Characteristics & Details


Grape Variety

Glera, Perera, Verdiso





Wine Region


About this wine

To produce the Prosecco DOCG Finalizzato Tre Mat fermentation is carried out respecting the natural balance of the wine with very little decanting; the wine is stored in an autoclave for at least two and a half months in order to create it naturally thin and smooth perlage only the natural yeast found in the grapes are used, without adding anything else. Only 60% of the grape is crushed to obtain the best part of the must, also known as the more “noble” part. The Valdobbiadene Finalizzato Tre Mat is not created in the cellar, rather it is created firstly on the steep and sunny hills of Santo Stefano di Valdobbiadene, where the vines are harvested exclusively by hand. Other than the so called “Glera” grape ( used in prosecco) other vines are carefully included such as the so called “Perera” “ Bianchetta” and the “Verdiso” grapes, to create a full bodied and balanced must that produces a first-rate wine without the use of chemicals.
The Tre Mat farm was founded in 2009 and it can be said that the official inauguration took place with the 2010 harvest, from which Gianni Bortolin, the current owner, obtained a handful of bottles. Located in Santo Stefano, in a very small hamlet of Valdobbiadene, the company owes its name to the fact that Gianni, whose ancestors have been winegrowers and then contributors since 1900, is often considered “three times crazy” by other producers and colleagues. : crazy to make the sparkling wine with three months of storage in an autoclave, crazy to have the vines cloned, crazy to harvest in September and put the wine in an autoclave in March, going on the market in July and not in December.

What our customers say

{{ reviewsTotal }}{{ options.labels.singularReviewCountLabel }}
{{ reviewsTotal }}{{ options.labels.pluralReviewCountLabel }}
{{ options.labels.newReviewButton }}
{{ userData.canReview.message }}

We also recommend

Sign up for our weekly newsletter and get exclusive offers and the latest news