Bosco del Gaio, from the Lombard word “Gahagi”, or forbidden, reserved land, is a wood that lies half-way down the San Salvatore hill, facing south. It has always constituted an important resource for the local community, which used it for lumber, wild game, and luscious wild fruit. This lovely wood, which bordered on the fields and the vineyards, was the exclusive domain of the lords of the Castello. As early as the 14th century, Count Rambaldo VIII hunted there; all that the wood produced, berries, fruit, mushrooms, and delicious chestnuts, enriched banquets in the castle.
MAGNUM Gaio Extra Dry DOCG
Prosecco Superiore Extra Dry Millesimato DOCG Conegliano Valdobbiadene
Gaio, a beautifully balanced, stylish prosecco, hinting of acacia and elderflower blossom.
Gaio Extra Dry, Prosecco Superiore DOCG Conegliano Valdobbiadene
Extra Dry Millesimato
Gaio Extra Dry DOCG
It greets the eye with a pale straw-yellow, then an intriguing, lingering bead of tiny bubbles. The bouquet, spacious and refined, is redolent of just-ripe pear and–particularly–apple, along with a very subtle florality. A crisp acidity balances the effect of the wine’s residual sugar and overall structure, resulting in a markedly refreshing, beautifully proportioned wine.
How to enjoy it
Extra Dry pairs perfectly with cured meat assortments, vegetarian soufflés, savoury mousse, molluscs and shellfish, light fish broths, fresh and soft cheeses. Best enjoyed at 6-8°C.
Some of the most important awards
Gaio in detail
Grapes: Glera and other native varieties, such as Verdiso and Bianchetta, grown exclusively in our estate vineyards
Location: hills of Susegana (Prosecco Superiore classic zone)
Soils: predominantly clay, on a limestone base
Yield per hectare: 135 quintals
Harvest period: 10-20 September
Viniﬁcation: the clusters are pressed gently, and the must gravity-settled, then fermented in temperature-controlled (18°C) steel tanks. The wine then matures sur lie in steel for 3-6 months.
Secondary fermentation: the wine receives its effervescence through the Martinotti-Charmat method. After a period of maturation sur lie, the wine is filtered and bottled.
Maturation: 1-2 months in steel pressure tanks, then 1-2 months in bottle.
Alcohol: 11.5% vol.
Residual sugar: 15 g/l
Acidity: 5.5 g/l