On the same path of our Prosecco Superiore characterizing Bellenda this Valdobbiadene DOCG investigates in the tradition of bottle fermented wines with higher residual sugar.
The glera grapes are cultivated in Carpesica area, in limestone-clay soils rich in morainic deposits from the ancient Piave glacier that descended from the Fadalto saddle between Mount Pizzoc and Mount Visentin. The vineyards, facing south-southwest at an average elevation of 180 metres, are planted to an average density of 4,200 vines per hectare and are trained to a mix of Sylvoz and Cappuccina. Harvest generally occurs in the second half of September and the vineyard yield averages 70 hl/ha. The weather is mild, with cold winters and summers that are warm, but never muggy, and with consistent breezes. The day-night temperature differentials are significant, particularly in the summer.
Clusters are de-stemmed and the berries gently pressed, the must is gravity settled then fermented at 18-20°C. The wine matures sur lie, then the wine re-ferments in the bottle over 18 months. After disgorging it is given a further 6 months’ ageing before release.