Valdo
Prosecco Etichetta Nera Extra Dry
| Denomination | DOC Prosecco di Valdobbiadene Extra Dry |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Charmat ageing for about 3 months followed by maturation in the bottle |
- Format and alcohol content: Prosecco DOC Extra Dry Valdo Black Label, 0.75 l, 11% vol
- Origin: Valdobbiadene (Treviso), vineyards at 80 metres on alluvial clay soil
- Vinification: Gentle pressing, fermentation at 18°C, Charmat method for 3 months
- Aroma: Elegant and fruity bouquet, with notes of acacia, green apple, pear and ripe fruit
- Serving: 6-8°C, excellent as an aperitif or in cocktails; ideal for light dishes and white fish
Description
What kind of wine it is
This brilliant Prosecco is made from Glera grapes, presenting a pale straw yellow colour with greenish highlights. The aromatic profile reveals floral hints of acacia, followed by notes of green apple, pear, and ripe fruit. On the palate, it is persistent and harmonious, characterised by a pronounced fruity imprint and a pleasant savoury sensation. The finish is lively and slightly mineral, enhancing the freshness typical of the Extra Dry style.
Where it comes from
The roots of this sparkling wine lie in the Valdobbiadene area, in the province of Treviso. The vineyards grow at around eighty metres above sea level, on soils rich in alluvial clay. These particular soil and climate conditions give the wine a clear fruity expression and a marked savouriness, making it easy to drink. The Valdo winery has faithfully interpreted this territory since 1926 with great consistency in production.
How it is produced
Production begins in mid-September with manual harvesting, followed by gentle pressing of the grapes. Fermentation takes place at a controlled temperature to preserve the purity of the fruit. The secondary fermentation follows the Charmat method, with three months of ageing in autoclave and subsequent maturation. The result is an excellent sparkling wine to pair with light dishes and white fish.
History and Curiosities
Since 1926, Valdo has represented winemaking excellence thanks to the historic dedication of the Bolla family. This elegant Prosecco DOC originates in Valdobbiadene from carefully selected Glera grapes. The iconic Black Label encloses an Extra Dry sparkling wine with a refined bouquet of acacia, enriched by fragrant notes of green apple and pear. The sparkling process using the Charmat method ensures a harmonious, lively and savoury sip, perfect for elegantly accompanying aperitifs and light dishes, leaving a pleasant mineral nuance.
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1926
- Oenologist: Gianfranco Zanon
- Bottles produced: 16.000.000
- Hectares: 160
It all stems from an insight had by the grandfather, Abele more than a century ago. This winery right up to it becoming leader and ambassador of Prosecco in the world. Read more
| Name | Valdo Prosecco Etichetta Nera Extra Dry |
|---|---|
| Type | White charmat method sparkling wine extra dry |
| Denomination | Prosecco DOC |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Valdo |
| Story | History and Curiosities Since 1926, Valdo has represented winemaking excellence thanks to the historic dedication of the Bolla family. This elegant Prosecco DOC originates in Valdobbiadene from carefully selected Glera grapes. The iconic Black Label encloses an Extra Dry sparkling wine with a refined bouquet of acacia, enriched by fragrant notes of green apple and pear. The sparkling process using the Charmat method ensures a harmonious, lively and savoury sip, perfect for elegantly accompanying aperitifs and light dishes, leaving a pleasant mineral nuance. |
| Origin | Valdobbiadene (Treviso), Veneto, Italia |
| Soil composition | Alluvial clay |
| Harvest | Mid-September (manual harvest) |
| Fermentation temperature | 18 °C |
| Fermentation | Approximately 3 months |
| Production technique | Charmat method (refermentation in autoclave) |
| Wine making | Gentle pressing with fermentation at a controlled temperature of 18°C; Charmat method (refermentation in a pressurised tank) with ageing for about 3 months and subsequent maturation in the bottle. |
| Aging | Charmat ageing for about 3 months followed by maturation in the bottle |
| Allergens | Contains sulphites |