Conegliano Valdobbiadene Prosecco Superiore Brut DOCG LE MANZANE
| Sommelier score | 92/100 | 2026 |
| Winery | LE MANZANE |
| Denomination | Conegliano Valdobbiadene Prosecco Superiore Docg |
| Grapes | 85% Glera, 15% Pinot Bianco-Chardonnay |
| Alcohol content | 11,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Winery headquarter | LE MANZANE - San Pietro di Feletto (TV) - Via Maset, 47/B |
| Bottle size | Standard bottle |
| Combination | Warm fish appetizers, Smoked Fish appetizers, Steamed fish Hors d'oeuvres, Aperitif, Spaghetti with sea urchins, Spaghetti with clams, Sushi-sashimi, Tartare-fish carpaccio |
| Region | Venetian (Italy) |
| Style | Sparkling and fresh |
| Wine list | Prosecco |
This Prosecco Brut by Le Manzane comes from the heart of the Morainic Hills located between Conegliano and Valdobbiadene. The vineyards are located at an altitude between 100 and 300 metres above sea level, on clayey soils. After manual harvesting, the grapes are pressed, followed by static cold decanting of the must and the start of alcoholic fermentation at a controlled temperature of 16-18°C. The wine rests on the lees for about three months, followed by secondary fermentation in an autoclave for 50 days. After a further 3 months on the lees, the result is a product with high pressure and, above all, extreme creaminess. The final stage in the production process of this Prosecco Le Manzane ends with 30 days of bottle ageing.
Characteristics of this Prosecco Brut
It has a straw yellow colour and a fine, persistent perlage. The bouquet is extremely fruity, with hints of bread crust and floral nuances.
Recommended pairings with this Le Manzane Prosecco
Perfect with aperitifs but also with light first courses, seafood and soups. Serve at a temperature of 5-7°C.
