Delicate fragrances of flowers and fruits

What is the secret of the enjoyability that characterizes Valdobbiadene?
A bunch of Glera grapes, the base variety for the production, their color, their shape, their turgidity and their scent: this would be a good place to start the story that leads to the delicate progress of small, fi ne, effervescent bubbles through pale-yellow liquid. Glera has unique characteristics, bringing together semi-aromaticness, fragrance and crispness. These qualities are enhanced by the Italian method, used to produce Valdobbiadene Docg. This wine is made special not just by the grapes but also, and above all, its zone of origin and the production rules.

These are as follows:
1) The production where the grapes are grown;
2) The blend of grapes for Valdobbiadene Docg must be at least 85% Glera. A maximum of 15% can be added of Verdiso, Bianchetta Trevigiana, Perera or Glera Lunga, or Pinot Bianco, Pinot Grigio, Pinot Nero and Chardonnay grapes, on their own or together.
3) The maximum yield of grapes per hectare is 135 quintals/hectare for Valdobbiadene Prosecco;
4) The maximum must-to-fruit ratio must be no higher than 70% for all the types;
5) Bottling must take place in wineries within the province of Treviso. These are the rules set down for the wines in the “Valdobbiadene Prosecco Superiore” and “Superiore di Cartizze” category.

Here is how they present themselves in the glass.
For Valdobbiadene Prosecco Superiore, the color must be straw yellow, bright, with a persistent mousse.
The scent must be pleasant and characteristically fruity, while the flavor must be fresh, harmonious, fruity and characteristic.
When it comes to analytical values, the alcohol level must be at least equal to 11% abv, the total minimum acidity 5.0 g/l and the non-reducing extract a minimum of 14.0 g/l.

Moving on to Cartizze, beyond sensory traits effectively identical to the previous wine, it must have an alcohol level at least equal to 11.5%, a total minimum acidity of 5.0 g/l and a minimum non-reducing extract of 14.0 g/l.
The Valdobbiadene Prosecco Superiore method and rules relating to all other methods in general, leaving space for different interpretations and winemakers’ creativity. In practice, Valdobbiadene Docg is almost always made using the Italian method, involving fermentation in pressurized containers. This technique has been further refined by the Conegliano enological school with the aim of obtaining the best expression of the grapes’ aromas.
This is why producers today love to talk about the “Valdobbiadene method.”
The method involves the use of large pressurized autoclaves into which the wine is placed together with sugar and yeasts.

This is the best technique for preserving the varietal aromas of the grape, maintaining the primary perfumes as much as possible and producing a fruity and fl oral wine. With this processing technique, during fermentation the yeasts turn the sugar into carbon dioxide, which produces the velvety bubbles typical of Valdobbiadene Docg. The whole process lasts for at least 30 days, and sometimes continues for up to 60-90 days, if winemakers are seeking greater complexity from longer contact with the yeasts.

The Valdobbiadene method is different from the classic method because fermentation takes place in autoclaves rather than in the bottle for months or even years. However, both methods are based on the same principle, namely the transformation of sugar into carbon dioxide by yeasts.