Gregoletto

Gregoletto, Premaor di Miane

A family that signed its first contract with the monks in 1600, and a Prosecco with a bottle cap instead of a cork, cloudy on purpose.

Some families have heirlooms. The Gregolettos have a contract with the Abbey of Follina, dated 1600, which tied them to the land around Premaor, a hamlet of Miane in the hills between Valdobbiadene and Conegliano. Four centuries later they are still there, on Via San Martino. The vines kept the appointment.

The modern winery is Luigi Gregoletto's work. He was born in Premaor in 1927, into a family of tenant farmers, and the family began making its own wine in 1940. In 2016 FIVI, Italy's federation of independent winegrowers, named him its Vignaiolo dell'anno, independent winegrower of the year. When he died in January 2021, aged 93, Gambero Rosso called him a historic name of Prosecco, and of the cloudy, unfiltered col fondo style in particular. That is quite a thing to be remembered for: keeping the old, scruffy, delicious version alive while everyone else polished theirs.

At a glance

The story

To understand Gregoletto you need one technical term, and we promise it's worth it. Sui lieviti means "on the lees". The wine is bottled with a little unfermented juice, ferments again in the bottle and is never disgorged. The spent yeast stays at the bottom, so the wine is cloudy, savoury and a bit bready, and it keeps changing as it ages. Before the steel tank made Prosecco bright, clean and identical, this is how families in these hills drank it.

Gregoletto seals theirs with a crown cap, like a bottle of beer. Under the rules, that means it can't carry the DOCG on the label, so it goes out as Prosecco DOC Treviso instead. The family kept the cap anyway. Their US importer, Kermit Lynch, one of the great American champions of honest European wine, sells it. Anthony Lynch has called it "bracingly mineral." We would call it the Prosecco you pour for the friend who thinks they've tasted Prosecco.

Then there is Verdiso, an old local white grape that almost nobody grows any more. Gregoletto makes it still and as a bottle-fermented frizzante. Their importer reportedly counts them among the last growers in the Veneto still keeping it. Drinking it is a small act of conservation.

What to drink

Prosecco Treviso Sui Lieviti, frizzante (DOC). Bottle-fermented, crown-capped and cloudy. The producer says it is dry, with bread-crust notes that grow as it ages. Stand it upright and decide whether you want it clear (pour gently) or cloudy (give it a turn). About €13.40 from Italian retailer Callmewine (roughly $15). US listings have run from about $17 to $25.

Brut Nature Sui Lieviti (DOCG). About 0.4 g/l of sugar, more than 90 days on the lees. The producer describes it as dry, long and savoury. About €16 from Callmewine (roughly $18).

Prosecco Superiore Brut (DOCG). Up to 7 g/l, 12% ABV. The producer calls it modern: citrus, flowers, dry and savoury. About €17 from Callmewine (roughly $19).

Extra Dry and Extra Dry "Montecorbino" (DOCG). Up to 20 g/l, the softer, rounder "classic" style. The producer's notes give apple, pear and a hint of citrus. Remember that Extra Dry is sweeter than Brut. It's Prosecco; nobody said it would be logical.

Verdiso, still and frizzante. For the curious. Order it if you see it.

Prices: euro prices are what the winery or an Italian retailer charges, with a rough dollar figure at about $1.14 to the euro (October 2026). In the US, expect more on the shelf once shipping, the 15% tariff on EU wine, importer and distributor margins and taxes are added.

Where it fits

Most Prosecco is made to taste the same every time. Gregoletto is for people who want to taste the place and the year. If Giavi is about patience in the tank, Gregoletto is about trusting the bottle. It belongs on the short list with the other col fondo keepers, and it is easier to find in the US than most of them, thanks to Kermit Lynch.

Where to buy

• US: imported by Kermit Lynch. Also listed at retailers including PlumpJack and Champion Wine Cellars. Stock comes and goes.
• Europe: Callmewine lists most of the range.
• UK: we found no stockist. If you know one, tell us.

Visiting

Visits are by appointment, for individuals or groups. You get a tasting, the cellar and the family's library of wine books, and you can do it in English, French or German. The listed hours are Monday to Friday 8:00 to 12:00 and 13:30 to 17:30, and Saturday 9:00 to 12:00. Book ahead.

Quick answers

Why does Gregoletto Prosecco have a crown cap? It's a traditional bottle-fermented sui lieviti wine. The crown cap is the old way of sealing it, and it means the wine is labelled Prosecco DOC Treviso, not DOCG.

Is Gregoletto Prosecco cloudy? The sui lieviti wines are, because the yeast stays in the bottle. That is deliberate and harmless. Pour gently if you want it clearer.

Who was Luigi Gregoletto? The winegrower who built the modern estate. He was born in 1927, named Italy's independent winegrower of the year by FIVI in 2016, and died in 2021.

Sources

• gregoletto.it: the family, Prosecco range, contacts
• prosecco.it: Gregoletto and Luigi's story
• Gambero Rosso, 26 January 2021
• Wine Folly Valdobbiadene guide
• Kermit Lynch

Last checked: October 2026

The Prosecco Desk: the Proseccotists behind Bella Principessa Prosecco. We love this region and write about the families who make it. Producers do not pay to be listed.