This brilliant wine has an inviting pale greenish colour and fine strands of persistent perlage. Its delicate fruity bouquet is subtle yet persistent, with aromas of mature apples and lemon blossoms. Fresh and lightly sweet, Santo Stefano is well-structured and rounded. It is harmoniously balanced and has a long and gently fruity finish. It is the classic “ombretta trevigiana” (which could be roughly translated as the “between-meal drink of Treviso”) often drunk with pastries and cakes.
Glera (traditionally called Prosecco), with small quantities of Verdiso and Perera.
In the community of Valdobbiadene, from the historical and highly acclaimed vineyards of the best zones of Santo Stefano.
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 26 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)