Paolo Marion

Coming Up

Training at the School of Winemaking in Conegliano gave Paolo Marion the technical frame that later shaped his own practice. From there, the work moved back into the family sphere: That period fixed the cadence of the craft in place — season by season, row by row, with the condition of the grapes and the daily decisions in the vineyard carrying real weight. Since 2003, Paolo has been founder, owner, and winemaker and winemaker of Terre dei Buth, carrying forward that same continuity in the estate.

Where They Are Now

Terre dei Buth remains the center of Paolo’s work, where he continues as owner and winemaker with an emphasis on healthy grapes and organic wines. The vineyard sits at the start of the process, not at the edge of it: cultivation, restraint, and the relationship between what is grown and what is bottled all shape the outcome. At the winery, land stewardship and production stay linked, and that connection defines how the work is done.

Career - Founder, Owner, and Winemaker — Terre dei Buth, Veneto, Italy (2003–present) - Winemaker — Terre dei Buth, Veneto, Italy (2003–present) - Managing family-owned vineyards with his brother Massimo — family-owned vineyards (1999–2003) Education: School of Winemaking in Conegliano

Signature

Paolo's signature dishes include Prosecco DOC Spumante Extra Dry, Frizzante Rosé, and Prosecco DOC Rose Brut. Each reflects a style that leans toward freshness and lift, with the character of the wines expressed through their clarity, brightness, and ease of drinking. Together, these bottles sketch a portrait of his work: polished yet grounded, shaped by the vineyards and by the intention behind them.

In Their Words “Our commitment is primarily focused on growing healthy grapes, to make high quality organic wines, while protecting our health and the land.” That line gets to the center of the work: healthy fruit first, organic wine as the result, and care for both people and land as part of the same standard. It is a method built on consistency in the vineyard and in the cellar, with the next harvest already in view. “I often like to have a glass of Prosecco before dinner. My choice is the pleasant and refreshing taste of the Extra Dry version.” The preference is plain and telling. For Paolo, the Extra Dry version is not just a house style but a drinking experience that reads as refreshing and direct, a glass taken for pleasure as much as for protocol.

FAQ Where did Paolo Marion train or study? Paolo Marion trained at School of Winemaking in Conegliano. What recognition has Paolo Marion received? "Prosecco Genius" nickname from Matthew Jukes.