Conegliano Valdobbiadene Prosecco D.O.C.G.
Growing Area
Grapes
Glera grown exclusively in our estate vineyards
Vineyard location
Hills of Susegana (Prosecco Superiore classic zone)
Vineyard aspect
South
Soil profile
Predominantly clay, on a limestone base
Harvest
Yield
135 quintals
Harvest period
10-20 September
Wine production
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, up to an internal pressure of 2.5 atmospheres.
After a short period of maturation sur lie, the wine is filtered and given additional maturation in steel pressure tanks.
After a short period of maturation sur lie, the wine is filtered and given additional maturation in steel pressure tanks.
Ageing
1 month in steel pressure tanks
Technical data
Alcohol
11% vol.
Residual sugar
12 g/l
Acidity
5,5 g/l
Tasting
The traditional Treviso afternoon snack of the past unfailingly included a glass of this style of Prosecco.
Times have changed, but the characteristics of this wine make it one of the favourite semi-sparkling wines across the globe. The eye is greeted with the greenish highlights classic to the grape, lively and luminous, just as the bouquet is composed of varietally-faithful aromas, with crisp impressions of blossoms, apple, and pear, heightened by a judicious, balanced sweet dosage.
The palate is surprisingly fragrant, and its firm structure is as impressive as it is unusual in a semi-sparkler. Its gastronomic partners range from the traditional lighter salumi and soft and medium-aged cheeses to vegetarian flans and hors d’oeuvre.
Best enjoyed at 6-8°C.