DOCG Valdobbiadene
Prosecco is surely one of the most appreciated sparkling wines of the world. It is made from a variety of white grape with the same name that grows mainly in the Veneto region of Italy, in the area near Conegliano and Valdobbiadene, in the hills noth of Treviso.
Since 1 August 2009 the Prosecco is DOCG (Controlled and Guaranted) and so all production non Doc/Docg in Italy and in other European Countries must change the name of their Prosecco in Glera.
Prosecco DOCG Valdobbiadene Extra Dry Italo Cescon is produced with selected grapes of Prosecco and with the advanced technique of cold maceration to obatin the finest Prosecco, with a balanced and agreeable fruity.
Wine description |
|
| Appellation | Prosecco D.O.C.G. Valdobbiadene Extra Dry |
| Soil type | Clayey, sand |
| Vineyards | Valdobbiadene |
| Grapes | Glera 100% |
| Training system | Sylvoz |
| N° of vines-hectare | 4.500 |
| Per-hectare yield | 110 q |
| Harvest period | Second and third week of September |
| Vinification | Grapes are de-stemmed and lighty pressed at 5°-6°C, utilising maximum of 0,3 bars of pressure. Fermentation lasts 15 days at about 15°C. |
| Sugar residual | 16 gr/lt |
| Ageing | Bottle 3/4 months |
Tasting notes |
|
| Colour | Brilliant straw yellow with leisurely cascade of bubbles |
| Aroma | Richly faceted fragrances of apple and pear blend with floral notes, everything melding together in elegant harmony |
| Taste | Velvety, crisp and fresh. subtly fragrant. The effervescence brings to the fore an elegant, refined fruitness |
| Serving suggestions | Ideal as aperitif, but enjoy it as a well light hors d'oeuvres and fish dishes |
| How to serve | In tuliped shape glass, at 6°/8°C |
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