The type of Prosecco “SUPERIORE”

From the color to the perfumes, from the refined parlance to the fragrance of the aromas: everything recalls the gentle curves of the Valdobbiadene hills

Valdobbiadene Prosecco Superiore is the best sparkling wine produced in the province of Treviso. It is made exclusively in the hilly zone at the foot of the Prealps around 50 kilometers from Venice. It is distinguished by its scent of flowers, with delicate hints of honey, green apples and crabapples among a thousand vegetal and floral aromas, recalling the happy and fertile nature in this corner of Veneto.
A glass of Valdobbiadene Prosecco, with its pale straw-yellow color, enhanced by traces of greenish tinges, the tiny bubbles soaring up through the liquid, can truly be considered an example of perfect pleasure. In the wine’s most obvious sensory characteristics, its pale colors, soft and never too intense, its delicate aromas and their subtle elegance, it is really possible to read the terroir. They are almost a precise reference, the only element of connotation with the landscape, a harmony of pastel tones. The hills that descend gently from Valdobbiadene area, with their infinite branching valleys, almost like small inlets, have in common a sense of peace and serenity.
This is despite the fact, and it is worth remembering, that this is a wine “made by hand”, the result of hard work and great effort, given that the majority of the vineyards cling to extremely rugged and steep slopes, despite the harmony of the overall landscape.
From the first sip, Valdobbiadene already charms us with its pleasantness, and, once again, we are sent back to the landscape. A vivid acidity renders it agile, drinkable but in no way banal, and tickles the palate agreeably. A well-calibrated structure, never too concentrated, cautious, almost shy and perfectly in correspondence to the visual and olfactory sensations, offers harmony in the mouth.
A charming softness brings satisfaction, and that light salinity excites the appetite, that moderate alcohol level invites lingering over a second glass. Valdobbiadene Docg, despite its centuries of tradition (or perhaps because of them), seems a wine custom-made for the demands and needs of today’s consumers, a contemporary product, high quality, suitable for that majority who want to drink for the pleasure of drinking, without being weighed down, without exaggerating, but just to enjoy simple, carefree sensations.

The Valdobbiadene Prosecco Docg: the types

The Spumante (sparkling) version is the best-known Valdobbiadene Docg wine, offering the most modern approach and the interpretation most easily exported outside the region. The Spumante fully expresses the agile and energetic character of Prosecco Superiore.
Three basic types are produced: Brut, Extra Dry and Dry, their essential differences coming from different levels of residual sugar. Rive is a separate category referring to a Spumante made from grapes from a single subzone and merits its own chapter.
The Brut type is the most contemporary, the best able to meet international tastes.
It is characterized by rich scents of citrus and vegetal notes, accompanied by a pleasant hint of bread crust,
joined to a beautiful and lively gustatory energy. The fi ne perlage ensures a persistence of flavor and a clean palate. It is best served at 6-8°C, paired with simple or complex fish or vegetable appetizers, seafood dishes or baked fish, or, as is common in the production zone, with the whole meal. The residual sugar ranges from 0 to 12 g/l.
Extra Dry is the most traditional type, combining the varietal’s aromatic spirit with a sapidity enhanced by the effervescence.
The bright straw-yellow color is enlivened by the perlage.
Fresh and elegant, it is rich in scents of fruit like apple and pear, with a hint of citrus that blends into the floral notes. The wine is soft and at the same time dry, thanks to a vivid acidity. Excellent as an aperitif, it is also ideal served at 6-8°C with vegetable or seafood soups, pastas with delicate meat sauces, fresh cheeses
and white meats, particularly poultry. The residual sugar ranges from 12 to 17 g/l.
The least common type is the Dry, which has an intense floral fruitiness.
Pale straw-yellow in color, its delicate, fruity scent has notes of citrus, white peach and green apple. The wine is sapid and fresh, soft on the palate from the elegant sweetness. It is served very cold, to mitigate the sugar, at 6°C. This type requires more specific pairings, such as dry desserts or the spicy foods of fusion cuisine. Residual sugar ranges from 17 to 32 g/l.