Santa Margherita
Valdobbiadene Prosecco Superiore Extra Dry
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Extra Dry |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | It is then kept at a controlled temperature for at least a month to encourage natural maturation in contact with the yeasts; at the end, filtration and isobaric bottling are carried out. |
- Name: Valdobbiadene Prosecco Superiore DOCG extra dry, 0.75 l, 11.5% vol
- Grapes: 100% Glera from the hills between Valdobbiadene and Conegliano, Veneto
- Vinification: second fermentation in autoclave using the Martinotti method at 14–16 °C
- Aromatic notes: renetta apple, white peach and citrus fruits; bright straw yellow colour
- Serving and pairings: 6–8 °C; ideal as an aperitif, with raw seafood, fried dishes and fresh cheeses
Description
What kind of wine it is
Valdobbiadene Prosecco Superiore Extra Dry is a sparkling wine by Santa Margherita, an authentic expression of the Veneto region. Made from Glera grapes, this Valdobbiadene Prosecco Superiore stands out for its fresh and vibrant profile. In the glass, it displays a bright straw yellow colour with greenish highlights, enhanced by a fine and persistent perlage. The aromatic bouquet offers clear notes of Renetta apple, green apple, white peach and delicate floral hints. On the palate, lively acidity and savouriness blend harmoniously with the softness typical of the Extra Dry dosage, delivering a lively sip and a long finish with pleasant citrus notes.
Where it comes from
The vineyards take root on the steep hills between Valdobbiadene and Conegliano, in a renowned area situated at an altitude between 150 and 400 metres above sea level. The Glera vines benefit from an ideal microclimate, characterised by excellent sun exposure and constant natural ventilation that accompanies the ripening of the grapes. The morainic soils, shallow and rich in sandstones and conglomerates, impart a distinctive mineral tension and a marked savouriness to the wine. This terroir allows the aromatic precision of the fruit to be preserved, offering a faithful expression of the landscape of origin.
How it is produced
Production begins with the careful manual harvesting of the grape bunches. The secondary fermentation takes place in a pressurised tank using the Charmat Method, employing selected yeasts at a controlled temperature for about three weeks. Once the desired pressure is reached, the fermentation process is halted by lowering the temperature, thus promoting natural stabilisation. The wine then matures for one month on the lees, gaining greater depth of flavour. This is followed by filtration and isobaric bottling, which captures the lively effervescence and the enveloping character of the wine.
History and Curiosities
Since 1952, Santa Margherita has been a pioneer in the sparkling wine production of Glera, creating iconic labels such as this Valdobbiadene Prosecco Superiore DOCG. Produced on the prestigious hills between Valdobbiadene and Conegliano, this Extra Dry is crafted using the meticulous Charmat method and rests for at least a month on the lees before bottling. The result of a rigorous September harvest, it expresses vibrant freshness and a persistent perlage, embodying a contemporary style that brings elegant and joyful pleasure to every important toast.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1935
- Oenologist: Loris Vazzoler
- Bottles produced: 13.000.000
- Hectares: 135
Santa Margherita was born in 1935 from the vision of Count Gaetano Marzotto, who believed in a modern and efficient agriculture based on the harmonious cooperation of people, nature and technology.
87 years have passed since that visionary beginning, but the core values are unchanged and have allowed this dream to grow into one of Italy's most important wine realities, capable of keeping up with the times and interpreting changes in lifestyles and consumption thanks to its widespread presence in more than 90 countries on 5 continents.
One of the pioneers in the sparkling of the Glera grape variety on the hills of Valdobbiadene since 1952, Santa Margherita has helped transform a territorial sparkling wine into a global success.
The company is also credited with the birth of Pinot Grigio as the world knows it today: a wine that has conquered the palates of several generations of winelovers thanks to its contemporary style and extraordinary ability to be paired with different foods and situations, and that 60 years ago triggered a true revolution in taste and oenological pleasure.
In addition to innovation, sustainability is a founding value for Santa Margherita, which has always been convinced that everything that comes from a healthy environment, conducted with wise measure in respect of life cycles, carries a unique value.
We are proud to share the results achieved by Santa Margherita at the end of the tastings conducted as part of the Falstaff Trophy Prosecco 2025:
- 91/100 - Valdobbiadene Prosecco Superiore DOCG Brut, Santa Margherita Read more
| Name | Santa Margherita Valdobbiadene Prosecco Superiore Extra Dry |
|---|---|
| Type | White charmat method sparkling wine extra dry |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Santa Margherita |
| Story | History and Curiosities Since 1952, Santa Margherita has been a pioneer in the sparkling wine production of Glera, creating iconic labels such as this Valdobbiadene Prosecco Superiore DOCG. Produced on the prestigious hills between Valdobbiadene and Conegliano, this Extra Dry is crafted using the meticulous Charmat method and rests for at least a month on the lees before bottling. The result of a rigorous September harvest, it expresses vibrant freshness and a persistent perlage, embodying a contemporary style that brings elegant and joyful pleasure to every important toast. |
| Origin | Hills between Valdobbiadene and Conegliano |
| Soil composition | Of morainic origin, shallow, with sandstones and conglomerates |
| Cultivation system | Sylvoz - Cappuccina |
| Plants per hectare | 3000-5000 |
| Harvest | Second half of September |
| Fermentation temperature | 14–16 °C |
| Fermentation | Approximately 20–30 days |
| Production technique | Charmat method (Martinotti method) with second fermentation in an autoclave |
| Wine making | The base wine is placed in a pressurised tank for the prise de mousse, where it ferments for 18–20 days with the aid of selected yeasts at a controlled temperature between 14 and 16 °C. Once the desired overpressure (around 6 bar) is reached, the batch is cooled to −4 °C to halt fermentation and promote stabilisation. It is then matured at a controlled temperature for at least one month in contact with the yeasts before filtration and isobaric bottling (Charmat/Martinotti method). |
| Aging | It is then kept at a controlled temperature for at least a month to encourage natural maturation in contact with the yeasts; at the end, filtration and isobaric bottling are carried out. |
| Residual sugar | 15.0 gr/L |
| Allergens | Contains sulphites |