Prosecco Valdobbiadene Superiore Extra Dry
Varieties: 90% Glera, 10% Perera and Bianchetta. Harvested by hand.
Vineyard: Col San Martino in the lieu-dit “Rive Alte,” 3.5 hectares at 250-270m above sea level. Planted in 1965, 1980, and 2011. Eastern exposure. Trained in the traditional Sylvoz or Doppio Capovolto.
Soils: In the steep section “suolo marcuola” (calcareous marl and conglomerate rocks); in the lower section, “suolo costa buona” (deeper soil with limited amount of stones).
Winemaking: Whole-cluster pressed; primary fermentation with indigenous yeasts in 100HL stainless steel vats, secondary fermentation in autoclave according to the Charmat method. Light filtration before bottling. Dosage: 13 g/l.
Production: 12,000 bottles.