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FagherLe Colture Valdobbiadene Prosecco Superiore DOCG NV
About this product
Conegliano Valdobbiadene Prosecco Superiore is a D.O.C.G. sparkling wine produced exclusively in the hills of the Conegliano Valdobbiadene zone, from the Glera grape variety, grown in a denomination made up of 15 communes (municipal areas). The permitted grape yield in the vineyards is 13.5 tonnes per hectare. Each winery, by skilfully mixing the grapes from the various micro-zones of the area, creates the blends (“cuvées”) that act as ambassadors for its own, distinctive winemaking philosophy. Conegliano Valdobbiadene Prosecco Superiore may be enjoyed in Extra Brut, Brut, Extra Dry and Dry versions, classified according to their level of residual sugar.
Region: Valdobbiadene Prosecco Superiore, Italy
Varieties: Glera
Alcohol: 11.5%
Residual sugar: 9 g/l
Nose: An inviting sweetness of vegetable and heady citrus aromas together with a note of fresh bread
Palate & food suggestions: A lively and pleasant taste. The thin perlage ensures the persistence of taste and freshness in the palate combined with its adaptability to be matched with a wide range of food, although it is particularly appreciated served at a temperature of 7/9 °C with simple and more creative fish and vegetable antipasti, seafood pasta dishes and roast fish or even, as usual in the production area, to be drunk throughout the entire meal.
Vinification: The grapes are harvested from mid-September until mid-October.Vinification: a soft pressing of the grapes, fermentation of the must in absence of skins
at a controlled temperature. After removing the accumulated foam the second fermentation takes place in closed steel vats with the Charmat method at a controlled temperature.
Region: Valdobbiadene Prosecco Superiore, Italy
Varieties: Glera
Alcohol: 11.5%
Residual sugar: 9 g/l
Nose: An inviting sweetness of vegetable and heady citrus aromas together with a note of fresh bread
Palate & food suggestions: A lively and pleasant taste. The thin perlage ensures the persistence of taste and freshness in the palate combined with its adaptability to be matched with a wide range of food, although it is particularly appreciated served at a temperature of 7/9 °C with simple and more creative fish and vegetable antipasti, seafood pasta dishes and roast fish or even, as usual in the production area, to be drunk throughout the entire meal.
Vinification: The grapes are harvested from mid-September until mid-October.Vinification: a soft pressing of the grapes, fermentation of the must in absence of skins
at a controlled temperature. After removing the accumulated foam the second fermentation takes place in closed steel vats with the Charmat method at a controlled temperature.
Conegliano Valdobbiadene Prosecco Superiore is a D.O.C.G. sparkling wine produced exclusively in the hills of the Conegliano Valdobbiadene zone, from the Glera grape variety, grown in a denomination made up of 15 communes (municipal areas). The permitted grape yield in the vineyards is 13.5 tonnes per hectare. Each winery, by skilfully mixing the grapes from the various micro-zones of the area, creates the blends (“cuvées”) that act as ambassadors for its own, distinctive winemaking philosophy. Conegliano Valdobbiadene Prosecco Superiore may be enjoyed in Extra Brut, Brut, Extra Dry and Dry versions, classified according to their level of residual sugar.
Region: Valdobbiadene Prosecco Superiore, Italy
Varieties: Glera
Alcohol: 11.5%
Residual sugar: 9 g/l
Nose: An inviting sweetness of vegetable and heady citrus aromas together with a note of fresh bread
Palate & food suggestions: A lively and pleasant taste. The thin perlage ensures the persistence of taste and freshness in the palate combined with its adaptability to be matched with a wide range of food, although it is particularly appreciated served at a temperature of 7/9 °C with simple and more creative fish and vegetable antipasti, seafood pasta dishes and roast fish or even, as usual in the production area, to be drunk throughout the entire meal.
Vinification: The grapes are harvested from mid-September until mid-October.Vinification: a soft pressing of the grapes, fermentation of the must in absence of skins
at a controlled temperature. After removing the accumulated foam the second fermentation takes place in closed steel vats with the Charmat method at a controlled temperature.
Region: Valdobbiadene Prosecco Superiore, Italy
Varieties: Glera
Alcohol: 11.5%
Residual sugar: 9 g/l
Nose: An inviting sweetness of vegetable and heady citrus aromas together with a note of fresh bread
Palate & food suggestions: A lively and pleasant taste. The thin perlage ensures the persistence of taste and freshness in the palate combined with its adaptability to be matched with a wide range of food, although it is particularly appreciated served at a temperature of 7/9 °C with simple and more creative fish and vegetable antipasti, seafood pasta dishes and roast fish or even, as usual in the production area, to be drunk throughout the entire meal.
Vinification: The grapes are harvested from mid-September until mid-October.Vinification: a soft pressing of the grapes, fermentation of the must in absence of skins
at a controlled temperature. After removing the accumulated foam the second fermentation takes place in closed steel vats with the Charmat method at a controlled temperature.
- TypeGlera
- Size750mL
- RegionValdobbiadene Prosecco Superiore
- Current VintageNon Vintage
- Standard Drinks6.8
- Alcohol Volume11.50%
- CountryItaly
- Brand NameFagher
- ClosureCork
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