Valdobbiadene

Prosecco DOCG
Spago

Valdobbiadene

Prosecco DOCG
Spago

Very pale straw yellow with bright greenish glints and a fine, delicate perlage. Intensely fruity aroma with a predominance of golden apple. Pleasant flowery fragrance reminiscent of acacia flowers. Fresh, elegant and subtle flavour with a soft character. Agreeably fruity finish.
CLASSIFICATION
Quality semi-sparkling wine produced in specific areas V.F.Q.P.R.D.
PRODUCTION AREA
D.O.C.G. Area lying between the towns of Conegliano and Valdobbiadene. It is a hilly area of morainic origin with calcareous soils mixed with loam and in some cases also calcareous-clayey soil.
TRAINING
Single espalier or double canopy with 2500 vines per hectare.
YELD PER HECTARE
Max. 135 quintals of grapes .
HARVEST PERIOD
Second ten days of September.
VINIFICATION
Whole grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled temperature tanks where it remains until it is used for the production of the semi-sparkling.
PAIRING
The Treviso aperitif par excellence; can be drunk at any time of the day. A good accompaniment to shellfish hors-d’oeuvre and herb-based first courses.
SERVICE TEMPERATURE
6-8°C
AVERAGE DATA
Alcohol content 11% vol Sugar content 11 g/l Acidity 5,6 g/l
Very pale straw yellow with bright greenish glints and a fine, delicate perlage. Intensely fruity aroma with a predominance of golden apple. Pleasant flowery fragrance reminiscent of acacia flowers. Fresh, elegant and subtle flavour with a soft character. Agreeably fruity finish.
CLASSIFICATION
Quality semi-sparkling wine produced in specific areas V.F.Q.P.R.D.
PRODUCTION AREA
D.O.C.G. Area lying between the towns of Conegliano and Valdobbiadene. It is a hilly area of morainic origin with calcareous soils mixed with loam and in some cases also calcareous-clayey soil.
TRAINING
Single espalier or double canopy with 2500 vines per hectare.
YELD PER HECTARE
Max. 135 quintals of grapes .
HARVEST PERIOD
Second ten days of September.
VINIFICATION
Whole grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled temperature tanks where it remains until it is used for the production of the semi-sparkling.
PAIRING
The Treviso aperitif par excellence; can be drunk at any time of the day. A good accompaniment to shellfish hors-d’oeuvre and herb-based first courses.
SERVICE TEMPERATURE
6-8°C
AVERAGE DATA
Alcohol content 11% vol Sugar content 11 g/l Acidity 5,6 g/l

TO BEST APPRECIATE THE QUALITIES OF THIS WINE, UNCORK IT AT MOMENTS WHICH ARE ABLE TO ENHANCE ITS CHARACTERISTICS

Aperitif
Dinner
Lunch
Where to buy
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