Description
Extra brut Charmat method sparkling wine from Veneto, 11% ABV, produced by Gabe. 100% Glera, 2024 vintage. A Prosecco born from the passion of Gabriella Benedetta Vettoretti, born in the Cartizze hills to a family of winemakers. Very fine and persistent perlage. The color is straw yellow with greenish reflections. Absolutely dry and fresh, with fruity nuances of green apple and pear, offering great depth and persistence. Full-bodied, with a pleasant mineral note and a decisive freshness, and a long, persistent finish.
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 2024
- Bottles produced: 300.000
- Hectares: 10
After working in the family winery, I decided to undertake a new professional journey which allows me to share my know-how and my experience with other wineries and customers, bringing my ideas about wine to fruition. In this journey, Conegliano Valdobbiadene DOCG is still protagonist. It is a journey of new horizons, lands, people and products. This is why GABE had two souls: TENUTE and SELEZIONI." Read more
| Name | Gabe Conegliano Valdobbiadene Rive di Guia Clorofilla Extra Brut 2024 |
|---|---|
| Type | White charmat method sparkling wine extra brut |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Gabe |
| Origin | Guia di Valdobbiadene |
| Climate | Altitude: 260 m. a.s.l. Hillsides with steep slopes and south, south-west exposure. |
| Soil composition | Deep soils composed of rock and sand conglomerates with a lot of clay. |
| Cultivation system | Double overturned. |
| Yield per hectare | 130 q. |
| Harvest | End of September. |
| Wine making | Blank with soft pressing. Primary fermentation: static decantation of the must and fermentation with selected yeasts at controlled temperature (18 9°C). Maturation on fine lees for at least 3 months. |
| Aging | Foaming: re-fermentation in large containers for at least 30-40 days. |
| Allergens | Contains sulphites |

