Prosecco Valdobbiadene DOCG Brut

Wines

From the steep, hand-worked hills of Valdobbiadene, a refined expression of Glera grown in one of Italy’s most prestigious sparkling wine regions. Sourced from vineyards overlooking the UNESCO-listed Conegliano–Valdobbiadene landscape, it reflects the elegance and precision of hillside viticulture shaped by altitude, sun exposure, and cool Alpine influences.

Made using the traditional Martinotti (Charmat) method, it undergoes slow secondary fermentation in stainless steel to preserve purity and finesse. The result is a vibrant, dry sparkling wine with fine bubbles and notes of green apple, pear, white flowers, and citrus zest, finishing clean, crisp, and refreshing with a subtle mineral edge.

Appellation: Conegliano Valdobbiadene Prosecco Superiore DOCG

Type: White, Sparkling.

Varietal: 100% Glera.

Wine Details:

Tasting Notes:

Color: Straw yellow colour, with greenish hints. Fine and persistent perlage

Bouquet: Fruity notes of green apple and citrus, with a light hint of bread crust.

Palate: Pleasantly dry, fresh and balanced

Alcohol: 11.5%.

Residual Sugar: 7-9 g/l.

Acidity: 5.5-6 g/l.

Sulphur dioxide: 80-95 mg/l.

Pressure: 4.5-5 bar.

Serving Suggestion: Serve at a 6-8°C (43-46°F) in a tulip-shaped glass in order to appreciate all the wine’s aromas.

Pairing: seafood and aperitivo-style dishes like oysters, shrimp cocktail, calamari, and grilled white fish, as well as light antipasti such as prosciutto, melon, olives, and mild cheeses like burrata or young goat cheese. It also works beautifully with simple fried foods (fritto misto, tempura, fried zucchini) where the bubbles cut through the richness and keep everything feeling fresh.

Vinyard Notes:

Production Zone: hills of Conegliano and Valdobbiadene, DOCG area. They are situated in the northeast of Italy, between Venice and the Dolomites, in the Veneto region

Altitude: 200-250m a.s.l.

Exposure: South.

Soil: Clay-rich and calcareous.

Training System: Double-arched cane.

Plant Density: 3,000 vines per hectare.

Winemaking Notes:

Harvest: The grapes are manually harvested at the beginning of September.

Vinification: White wine process with soft pressing. Yield: 70%

Fermentation: Secondary fermentation in stainless-steel tanks, according to the Martinotti Charmat method. Duration: 70-80 days