Valdobbiadene Prosecco Superiore DOCG Extra Dry Santa Margherita
Awards and honors
Prosecco DOCG Valdobbiadene
This wine is innovative, fresh, young and characterized by pleasant floral and fruity aromas. The production of the Valdobbiadene Prosecco Superiore Extra Dry Santa Margherita is characterized by the sparkling process where the wine is put in autoclaves for the re-fermentation where it ferments for 18-20 days with the help of selected yeasts at 14°-16°C. Once got the over-pressured desired which is around 6 bar, it has to be cooled at -4°C to stop the fermentation so to help the stabilization. Then the bottles are kept under temperature control for one month to help the natural aging period with yeasts. Finally there is the filtration and the isobaric bottling.
This Valdobbiadene Prosecco Superiore DOCG is produced by Glera grapes in the central area of the DOCG of Valdobbiadene. The soils are located at 200-500 meters above the sea level. All soils have moraine origins with some clay. The vineyards are cultivated with the Sylvoz – Cappuccina method and the there is a density of 3000-4000 trees per hectare. The grape harvest takes place in September.
Characteristics of the Valdobbiadene Prosecco Superiore DOCG Extra Dry
The Prosecco Superiore Valdobbiadene DOCG Extra Dry has a light straw yellow color with extremely thin bubbles. The smell has a good intensity, lightly aromatic with renetta apple hints. On the palate it is soft, with a good acidity, a sapid taste and it is easy to drink.
Suggested pairing with this prosecco.
It is perfect as appetizer together with spicy snacks. It has to be served at 8°C in a high and tapered wine glass such as the tulip one.