If you love Prosecco that feels bright, dry and genuinely refreshing, Colesel Noai Brut DOC Treviso 2025 brings together fine bubbles, lively fruit and a clean mineral finish. Made from 100% Glera in Veneto, it has the easy charm expected from Prosecco, but with the clarity, balance and attention to detail that make it feel special at the table.

The Colesel story

The story of Colesel began in 1949 in the hills of Cartizze, at the heart of Valdobbiadene. What started as a farming family deeply connected to its land has grown through generations of determined winegrowers who have carried forward the same respect for place, patience and careful work. Today Siro and Vlady continue that family tradition, tending vineyards on steep hills that rise to more than 450 metres and combining practical vineyard knowledge with precise modern winemaking.

Colesel takes its name from a small hill, a simple image that captures the character of the estate. These are demanding slopes where much of the work requires persistence and an intimate understanding of the vines. The family describes its approach as working with white gloves, not because the process is delicate or effortless, but because every stage deserves care. Tradition gives the wines their identity, while technology protects the natural perfume and freshness of the grapes.

Treviso in the glass

Noai comes from Glera grown within the province of Treviso, the historic heartland of Prosecco. The landscape north of Venice moves from open plains into the dramatic foothills around Conegliano and Valdobbiadene. The climate brings warm days, cooling air from the hills and enough variation between day and night to preserve the lively acidity that gives good sparkling wine its energy.

The result is a Prosecco with more than simple fruitiness. It is graceful and refreshing, with a fine persistent stream of bubbles, a soft creamy mousse and a clean savoury edge that keeps every sip precise. It works beautifully as an aperitif, yet it also has enough balance and texture to continue through a meal.

In the glass

The colour is brilliant straw yellow with a bright silver green reflection. The nose opens with fresh pear, green apple and citrus peel, followed by white blossom, acacia, delicate tropical fruit and a subtle suggestion of fresh bread. On the palate it is dry and lively, with juicy orchard fruit, fine bubbles and bright acidity. A gentle mineral note carries the finish, leaving the mouth clean and ready for another sip.

How it is made

The grapes are gently pressed and the first fermentation takes place in temperature controlled stainless steel to retain the pure fragrance of Glera. The wine then undergoes a second fermentation in large pressurised tanks using the Martinotti method, also known as the Charmat method. Approximately thirty days are allowed for the prise de mousse, followed by about two months of ageing in tank. This careful process creates fine persistent bubbles while preserving the floral character, fresh fruit and natural brightness of the variety.

At 11% alcohol with approximately 8 grams per litre of residual sugar, Noai sits firmly in the Brut style. It feels dry, balanced and refreshing rather than sweet, with enough fruit to soften the acidity and enough mineral character to keep the finish clean.

Food pairing

This is a wonderfully versatile wine for the table. Its freshness and bubbles are excellent with oysters, prawns, scallops, shellfish and sushi, where the acidity refreshes the palate without overpowering delicate flavours. It is equally good with fried calamari, zucchini fritti and light tempura because the fine mousse cuts through crisp batter and salt.

For an Italian aperitivo, serve it with prosciutto, salami, olives, grissini, focaccia and young cheeses. It also suits vegetable antipasti, asparagus, fresh goat cheese, seafood pasta and simple risotto. The dry mineral finish makes it especially useful with dishes that combine salt, citrus and gentle richness.

Serving and storage

Serve well chilled at 4 to 6°C in a tulip shaped sparkling wine glass rather than a very narrow flute. The slightly wider bowl allows the pear, citrus and floral aromas to open while still preserving the bubbles. Chill the bottle gradually and avoid freezing it, as very low temperatures can mute the perfume and texture.

Store the unopened bottle in a cool, dark place away from heat, vibration and direct sunlight. Prosecco is at its most expressive while young and fresh, so enjoy this 2025 vintage over the next two years. Once opened, reseal it with a proper sparkling wine stopper and refrigerate. It will remain lively for one to two days, although the finest bubbles are best enjoyed on the day it is opened.