Product description: Prosecco D.O.C. sparkling wine with a mildly fruity and special bouquet
Production area: Prosecco, Province of Treviso
Altitude and exposure of the vineyards: 80 metres a.s.l.
Soil: Alluvial clay
Grapes/Blend: Glera
Harvest period: Manual harvest, middle of September
Vinification: Soft pressing with fermentation at controlled temperature at 18°C
Yields: Max 18,000 kg/ha
Ageing: 3-month Charmat ageing followed by 3 months in the bottle
Alcohol level: 11%
Color: Light straw yellow in colour with greenish reflections
Bouquet: This wine features the typical mildly fruity bouquet reminiscent of ripe wild apples and the scent of acacia flowers
Flavour: Its taste on the palate is decidedly fruity with a bright and zesty finish
Serving suggestions: Cool gradually, serve in flûte glasses and at a temperature of 8-10°C to enhance its aroma and flavour. Do not store the bottle for long periods in the refrigerator
Food matches: It is an all-meal sparkling wine that is ideal with the most sophisticated cusine
Allergic-Info: This wine can contain sulfites
Wine Enthusiast:
85 of 100 Points.
"Wine Enthusiast" has rated the wine "Valdo Prosecco Extra Dry, Veneto, Italy" on 08.01.2008 with 85 of 100 points.
Falstaff:
91 of 100 Points.
"Falstaff" has rated the wine "Valdo Prosecco Extra Dry" on 01.10.2020 with 91 of 100 points.
92 of 100 Points.
"Falstaff" has rated the wine "Valdo Prosecco Extra Dry" on 01.11.2019 with 92 of 100 points.
Gastronomic product made of bread and cheese, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese.
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Honey is known and appreciated for its invigorating and reinforcing characteristics. The honey is left to infuse cold in fresh grappa for about 30 days. This process gives the grappa its excellent, organoleptic features. Due to the honey, this grappa is characterised by a slightly sweet taste.
For the production of this liqueur, we various herbs deriving our wildflower meadows, which are sited at the altitudes of 1000 to 1300 meters. The herbs are left to infuse for approximately 45 days: the infusion is cold so that the active ingredients and properties of the raw materials could be preserved. The scent of this infusion is reminiscent of that one of the freshly harvested hay, and the taste is intense, herbaceous and persistent.
The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.
