The Valdobbiadene Prosecco Superiore D.O.C.G. (Controlled and Guaranteed Denomination of Origin) 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 one of the most interesting vine-growing areas in terms of quality and indeed its vineyards have always produced the most prestigious and fragrant Prosecco.
The presence of many old and sometimes very old vines contributes to raising the quality of the Valdobbiadene vineyards. Thanks to its considerable root system, an old Prosecco vine, which may be defined as "the memory of the region”, successfully copes with the varied climate so typical of the Valdobbiadene hills, thereby ensuring constantly high quality in all sorts of soil and weather conditions.
The Prosecco grape cluster, elongated and lightly packed with long thin stalks sustaining the lightly sun-kissed grapes, is itself as delicate and elegant as the wine it produces. It is harvested late, in October, together with small quantities of the Verdisa and Perera grape which are equally represented in the vineyard and important for their acidity and aroma respectively.
Tasting Notes
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.
Grape Varieties
Prosecco, with small quantities of Verdiso and Perera.
Geographical Location
Within the delimited D.O.C. production zone, on the hills of the first Dolomitic ridges in the northern part of the Province of Treviso.
Harvest Period
From late September to mid-October.
Vinification
White vinification, that is to say without the skins, at a controlled temperature of 20°C (68°F).
Taking on of the Sparkle
Through slow refermentation in large sealed tanks at 12-14°C (approx. 54-57°F),remaining with the yeasts for approximately three months. Pressure behind the cork: 4.5 atm
Serving Temperature
5-7°C (approx. 41-45°F), uncorking the bottle just before serving.
Sugar Residual
About 9 gr/Ltr
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