Conegliano Valdobbiadene Prosecco Superiore DOCG Metodo Classico

metodo classico scontornata

GRAPE VARIETY: 100% Glera.

CULTIVATION METHOD: Vertical trellis (Sylvoz, Guyot) with planting patterns from 4000 to 4500 vines per hectare.

VINEYARDS: A group of vineyards in the Conegliano Valdobbiadene DOCG area.

SOIL AND WEATHER: A hilly region that guarantees the maximum sun exposure. The weather is particularly cool and aerated, ideal to preserve the scent and the acidity of the product.

GRAPE HARVEST: Grapes are collected at medium ripening in order to preserve the acid componet. The grape harvest generally takes place in September.

FERMENTATION: Bunches are harvested manually and once they reach the wine-cellar, they are gently pressed. Then, a slow fermentation takes place in steel reservoirs with indigenous yeasts in order to preserve the peculiarity of the product to the maximum. After cleaning the wine, it starts the second fermentation process in bottle. The wine is bottled with the addition of yeasts and cane sugar and it matures in the bottle for 18 months.

RIPENESS: This sparkling wine faces the disgorgement after 18 months in order to eliminate the residual yeasts and, after a short period of maturation in bottle, it is ready to be consumed.

REMARKS: The Classic Method sparkling wine isn't yet an usual Conegliano Valdobbiadene Prosecco Superiore type. It has delicate hints of bread crust and yeast that are combined with cedar and ripe fruit, with a persistent acidity and a balanced body. The full potential of this Prosecco can be appreciated within 10-12 months from the date of disgorgement.

ANALYTICAL DATA: Alcohol content 11%, total acidity 4.7 g/l, residual sugar 1 g/l.

COLOUR: Straw yellow with greenish tinges.

BOUQUET: Sapid, mineral, full and persistent.

TASTE: The evolution in the two years following the disgorgement allows it to reach a good complexity on the nose and palate.

SERVING SUGGESTIONS: Excellent as an aperitif or combined with risotto, crustacean and shellfish.




Bottle photo