Description
Conegliano Valdobbiadene Prosecco DOCG, Charmat method extra brut sparkling wine, 11.5% ABV, produced by Valdo. 100% Glera, 0.75 L bottle, 2022 vintage. A Prosecco Superiore that embodies the freshness and elegance of the Valdobbiadene terroir, with a fine perlage and a dry, minerally flavor. Manual harvesting, with grape selection, usually takes place in the second ten days of September. Soft pressing and temperature-controlled fermentation, with the primary goal of preserving all the qualitative heritage of the raw material for later refinement in the bottle. Charmat method for at least 6 months and subsequent maturation in the bottle. Aroma with rich floral and lightly citrus notes. Bright straw yellow with greenish reflections. Decidedly dry and austere flavor, typically savory. Mineral aftertaste and a long finish ensure persistence.
Awards
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
Pairings
- 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 Valdobbiadene Le Rive di San Pietro di Barbozza Extra Brut 2022 |
|---|---|
| Type | White charmat method sparkling wine extra brut |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Valdo |
| Origin | San Pietro di Barbozza, municipality of Valdobbiadene (TV) |
| Climate | Ventilated climate.Altitude 350-400 m. a.s.l. Exposure: South. |
| Soil composition | Predominantly clayey with a rocky subsoil, rich in microelements. |
| Yield per hectare | 12000 kg. |
| Harvest | Manual harvesting, with selection of the grapes, which normally takes place in the second ten days of September. |
| Wine making | Soft pressing and fermentation at a controlled temperature, with the main objective of preserving all the quality of the raw material and then finding it again in the bottle. |
| Aging | Charmat for at least 6 months and subsequent maturation in the bottle. Absence of residual sugar. |
| Allergens | Contains sulphites |

