The classic varieties of Valdobbiadene DOCG prosecco are Brut and Extra Dry.
In our case, the key difference lies not in the residual sugar but in the creation of a Cuvée to make these two Valdobbiadene wines.
In the December after each harvest, our oenologists painstakingly analyse all of the products of the wine-making process, then decide how to blend them.
The blends must encapsulate the Brut and Extra Dry Gemin styles and give consistently high quality all year long. The aim is to create superior products that stand out thanks to their
freshness and longevity.
Variety: 95% Glera.
Location: Hills of Valdobbiadene – Conegliano
Harvest: September.
White Vinification: whithout the skins at a controlled temperature of 16 °C.
Pairings: This type of wine is best enjoyed with fish starters, shellfish or first courses, such as a delicate seafood risotto.
It is also excellent at the start of a meal to toast in company.
Tasting notes: Valdobbidene D.o.c.g. Brut has an intense aroma of unripe green apple, with perfectly balanced freshness and acidity.
On the palate there is a distinct aroma of apple and pear pulp, the fruit of which was harvested shortly before the end of ripening.
465 kr
