Conegliano - Valdobbiadene Prosecco Superiore d.o.c.g. Millesimato sparkling wine

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. A very special place, then, reserved for a select few, precisely like our Gaio, a beautifully balanced, stylish prosecco, hinting of acacia and elderflower blossom.

Growing Area

Glera and other native varieties, such as Verdiso and Bianchetta, grown exclusively in our estate vineyards
Vineyard location
Hills of Susegana (Prosecco Superiore classic zone)
Vineyard aspect
Soil profile
Predominantly clay, on a limestone base


135 quintals
Harvest period
10-20 September

Wine production

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.
1-2 months in steel pressure tanks, then 1-2 months in bottle.

Technical data

11,5% vol.
Residual sugar
15 g/l
5,5 g/l


This is the most sought-after style in today’s marketplace, a wine that fully respects the character of its grape and terroir and at the same time satisfies the contemporary wine-lover, who desires ever-smoother wines. 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.
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.

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