Produced with 100% GLERA grapes from the hills of Valdobbiadene and harvested exclusively by hand. After the soft pressing, the must is placed in special tanks for decanting at a controlled temperature, this allows to preserve the organoleptic characteristics of the grapes. Fermentation with selected yeasts at a controlled temperature lasts about 2 weeks. The sparkling process, which is called the Italian Method or the Martinotti Method, takes place in autoclaves. Bottling takes place in the spring.
Spumante PROSECCO VALDOBBIADENE DOCG Brut
Completely abandoned the production of Prosecco by the winegrowers of the Trieste area, it instead developed along the Venetian hills, particularly in the province of Treviso.
In one of the most important books in the history of Italian wines and probably the most important for Veneto wines, Prosecco is mentioned by the author. Valeriano Canati, known under the pseudonym Aureliano Acanti in his dithyrambic poem “Il Roccolo” in 1754 wrote IT-(“Ed or ora immolarmi voglio il becco
Con quel melaromatico Prosecco”)- “Now I want to give up my mouth to that apple-scented Prosecco”. The DOCG (Controlled and Guaranteed Designation of Origin) obtained in 2009 guarantees the quality of the most famous Italian sparkling wine in the world.
Conegliano-Valdobbiadene (Treviso – Veneto)
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Straw-colored with slightly greenish reflections, with a delicate pearl.
Delicate, fruity, with hints of citrus, peach and green apple, but also floral with aromas of wisteria and rose petals.
The palate is dry, fresh and balanced, full of delicate bubbles.
Prosecco Superiore Valdobbiadene DRY, with fine bubbles can be served as appetizers, but strictly pure. Excellent for entrees, fusion cuisine dishes with lots of spices, caviar and shellfish, even at the end of a meal with desserts.