Valdobbiadene D.O.C.G.
Zerø
Valdobbiadene Prosecco Superiore D.O.C.G.
Three grams of residual sugar. Grapes from Saccol, in the heart of the steepest hills of Valdobbiadene.
Saccol is one of the three hamlets of the Cartizze, together with San Pietro di Barbozza and Santo Stefano: impossible gradients, ancient soils, sixty-year-old vines at 250 metres.
With no sugar to cover them, the acidity and the fruit are what remain. It is the wine we recommend to anyone who says they do not like Prosecco: almost always it means they have never drunk this one.
In the vineyard
- Grape varieties
- Glera
- Area
- Saccol, Valdobbiadene
- Aspect
- South-East
- Altitude
- 250 m a.s.l.
- Soil
- Limestone, clay
- Training system
- Spurred cordon
- Planting density
- 3,500 vines/ha
- Average vine age
- 60 years
- Harvest
- Late September – early October
In the cellar
- First fermentation
- 100% stainless steel, 15 °C, 15–20 days
- Second fermentation
- Temperature-controlled stainless steel tank, 18 °C, 25–35 days
- Yeasts
- Selected, Cerevisiae
- Ageing
- 6–9 months on the lees, 3–6 months in bottle
In the glass
- Alcohol
- 11.5–12% vol.
- Acidity
- 5.50–6.00 g/l
- Residual sugar
- 3 g/l
- Serving temperature
- 4–6 °C
Tasting notes
Straw yellow. Green apple, peach, floral notes. Elegant, sturdy, complex.
Food pairings
Excellent as an aperitif. It goes well with fish, sushi and sashimi, fish and vegetable pasta and risotto, white and red meats.