Conegliano Valdobbiadene’s method is a reworked version of the italian method (both Martinotti, or Charmat), which preserves its freshness, vitality and those aromatic characteristics that naturally distinguish the Prosecco Superiore. At the beginning, the sparkling process was produced in a totally original way by the local producers, and then it was developped at the Enological School of Conegliano, with the essential contribution of Professor Tullio de Rosa and his studies, until it became what it is today.
and ideal for every occasion
The Valdobbiadene Prosecco Superiore DOCG is famous all over the world as the king of the aperitives, but it becomes very versatile thanks to its dosage of sugar, it can be served with any meal, particularly in the Brut’s version.
It is very important to combine it with flavours that bring out it’s personality. As a true ambassador of the territory, it is perfectly and naturally combined with the typical flavours of theTreviso’s cuisine, where it is often possible to find white meats, cured meats, fresh cheeses, herbs and delights of the forest. Thanks to its versatility it goes really well with the contemporary and international cuisines.
The flavour and characteristics of the Valdobbiadene Superiore DOCG’S Prosecco can be fully appreciated in the year after the harvest. The bottles are stored in a fresh and dry environment, away from sources of heat and light.
The Valdobbiadene Superiore DOCG’S Prosecco should be served at 4/6° degrees, possibly in a large crystal wine glass in order to fully appreciate its aroma and fragrance.