This Prosecco is slightly greenish, brilliant and streaked with a persistent perlage of minute bubbles. The bouquet is fruity intense, yet elegant. Clear scents of golden apples come through a floral background. It is dry wine, fresh and lean, soft and rounded, with good length and a pleasantly fruity finish. Traditionally served as an aperitif, the Prosecco Brut is
also ideal with fish and shellfish.
Glera (traditionally called Prosecco), with small quantities of Verdiso and Perera.
Within the delimited D.O.C.G. production zone, on the hills of the first Dolomitic ridges in the northern part of the Province of Treviso.
The second part of September.
White vinification, that is to say without the skins, at a controlled temperature of 18°C (68°F).
Taking on of the Sparkle
Through slow refermentation in large sealed tanks at 12-14°C (approx. 54-57°F). Pressure behind the cork: 4.5 atm
5-7°C (approx. 41-45°F), uncorking the bottle just before serving.
About 9 gr/Ltr
Valdobbiadene Prosecco Superiore D.O.C.G. Area
The Valdobbiadene grape is grown in the northern part of the Marca Trevigiana in a zone extending from Colle Umberto to Valdobbiadene, the ancient zone of Valduplavensis, “...where the vine blossoms eternally...” (St.Venantius Fortunatus 535-603 AD).
Valdobbiadene is indisputably the most interesting vine-growing area in terms of quality and
indeed its vineyards have always produced the most prestigious and fragrant Prosecco Superiore.
“Vitis etiam provectioris aetatis facit uvas meliores et melius vinum, sed facit uvas pauciores proportione suae quantitatis quam juvenis”.
Alberto Magno (1193-1280)