Storia
Foundation in Treviso
FIOL was founded in Treviso in 2011 by a group of local friends with deep roots in the area and an international outlook. The project originated at the heart of the Prosecco DOC production zone, drawing on Treviso’s established network of knowledge, relationships and production expertise.
The founders did not intend to create another conventional local producer. Their objective was to build a Prosecco brand capable of interpreting the category for an international audience while retaining its Treviso identity.
Development of the production model
FIOL developed as a light-asset business rather than around a single fixed production site or estate vineyard. Its model combines grape selection from a trusted network of growers with certified partners responsible for winemaking and logistics. This structure allows the team to select grapes from different plots each year while maintaining control from vineyard sourcing through bottling.
By 2023, the sourcing network comprised more than 2,000 winegrowing families in the Treviso area. Enologist Marzio Pol was responsible for balancing the fruit, acidity, harmony, elegance and freshness of the finished Proseccos.
International positioning and mixology
FIOL progressively extended its identity beyond conventional celebratory service and into dining and mixology. The FIOL Master program developed this direction through national bartender competitions and international activities centred on original sparkling cocktails. Villa Tiepolo Passi in Treviso was identified as FIOL’s brand home and hosted the scheduled Global Final of FIOL Master 2024 on 7–9 October 2024.
Terroir
FIOL is rooted in the traditional Prosecco DOC vineyards of the Treviso area in Veneto. Rather than drawing from one estate, it selects Glera through a broad local grower network and can choose among different plots from one year to the next.
The production model uses the diversity of Treviso’s soils and microclimates to develop the aromatic potential of Glera. The variety is associated here with green apple, pear, citrus and floral characters, together with natural acidity that supports a lively, savoury profile. No individual soil compositions, elevations, exposures, rainfall figures or named vineyard microclimates are defined.
Vinificazione
FIOL works through a trusted network of growers in the Treviso area and selects the grapes it considers most suitable each year. The growers are expected to cultivate Glera with respect for the territory and its protection, while FIOL retains oversight across the chain from the vineyard to bottling.
Harvest takes place in late summer or early autumn when the grapes have reached the desired balance between sugar and acidity. The grapes are carefully picked to preserve the variety’s freshness and aromatic character. Detailed vineyard protocols, certification standards, plant-protection methods, soil management, cover crops, pruning systems, irrigation practices, yields and field-sorting procedures are not defined.
FIOL uses a light-asset production model, selecting grapes through its Treviso grower network and working with certified partners for winemaking and logistics. Control extends from vineyard sourcing through bottling.
The production sequence begins with grape picking, followed by destemming and crushing. Soft pressing separates the skins and seeds from the juice while limiting bitter extraction and preserving delicate aromas and flavours. The must then undergoes a first alcoholic fermentation in stainless-steel tanks, where yeast converts grape sugars into alcohol and produces the still base wine.
For the second alcoholic fermentation, the base wine is transferred to pressurized stainless-steel autoclaves with yeast and sugar. This is the Charmat, or tank, method. Fermentation in a sealed vessel retains carbon dioxide and creates the wine’s effervescence. The wine is subsequently allowed to settle in tank before isobaric bottling under equalized pressure, followed by corking and labelling.
Every batch undergoes independent chemical and organoleptic analysis, supplemented by regular tastings conducted by expert panels. Enologist Marzio Pol’s blending objective is to balance fruit and acidity while preserving harmony, elegance and freshness.
Filosofia
A Treviso identity with an international outlook
FIOL’s founding idea joins local production knowledge with an ambition to address an international audience. Treviso supplies the project’s cultural and technical foundation, while the brand seeks to offer a contemporary interpretation of Prosecco rather than reproduce the identity of a conventional local estate.
Precision and consistency
The production philosophy emphasizes clarity, balance, freshness and precise execution. FIOL uses the flexibility of its grower and partner network to select grapes from different plots each year, while analytical controls and expert tastings are intended to maintain consistency across batches. The stated stylistic objective is to express Glera’s aromatic potential in wines marked by fruit, acidity, elegance and vitality.
Beyond prescribed occasions
FIOL presents Prosecco as part of spontaneous, shared moments rather than as a drink reserved for formal celebrations. “Be FIOL” expresses an invitation to act naturally and without pretence. The brand’s broader vision is to become a cultural reference for a new generation of Prosecco consumers and to be deliberately chosen rather than treated as a generic category purchase.
Mixology forms part of this approach: sparkling wine is treated as the structural centre of a cocktail, not simply as a finishing splash. The FIOL Master program applies that idea through bartender competitions, technical judging and training focused on Prosecco and sparkling cocktails.