The Wine

The Prosecco Superiore Valdobbiadene extra dry from the Ciodet winery is the most loved version of the Valdobbiadene Docg line, where the flavour blends in complete harmony with the reduced sugar residue. This prosecco is dedicated to the grandfather Guglielmo, known as Gelmo. Between the two world wars, Gelmo becomes a reference figure in Valdobbiadene.

THE WINEMAKING

The harvest is strictly manual, and takes place in the second half of September;  only the selected grapes are brought to the cellar for winemaking. Soft pressing of the grapes begins to extract only the free-run must that comes from the heart of the grape; decanting follows; in this phase, the cloudy must rests cold in steel tanks for about 12-15 hours. The fermentation then proceeds, and after about 20 days, the base wine is obtained. Base wine that is expertly assembled and moved in an autoclave for a minimum of 30 days to create the sparking.

THE TASTING

Pale straw yellow with a fine and persistent perlage and a creamy foam; the aroma is fresh and fruity with pleasant hints of apple and peach that leave room for floral notes of wisteria. Fresh on the palate, an elegant and harmonious Prosecco with good persistence.

FOOD PAIRINGS

It is excellent as an aperitif, and it goes well with fish and white meat. A must try with shellfish.