Valdobbiadene Prosecco Superiore

A Complete Guide to Valdobbiadene Prosecco Superiore DOCG: History, Characteristics, and Tasting Tips

Welcome to this exclusive journey through the history, production, and unique characteristics of the Valdobbiadene Prosecco Superiore denomination, one of the most popular sparkling wines in Italy and the world.

The History of Prosecco

Origin of Prosecco

Prosecco has ancient origins, dating back to Roman times. Its name comes from the Slovenian village of Prosek, near Trieste, known for its white wine production since the 14th century.

The First Producers

In the 19th century, Antonio Carpene was one of the first producers to use the Charmat method to produce Prosecco as we know it today.

Valdobbiadene Prosecco Superiore denomination

Definition

The Valdobbiadene Prosecco Superiore denomination is a DOCG (Controlled and Guaranteed Designation of Origin) that indicates wines produced in a specific production area located between Conegliano and Valdobbiadene, in the heart of the Veneto hills.

Production Method

The Charmat Method

The Charmat or Martinotti Method involves a second fermentation in stainless steel pressure tanks for secondary fermentation. It is the most widely used method for producing Prosecco.

The Secondary Foam

During the second fermentation, the wine is mixed with yeasts and sugars and left to ferment in closed pressure tanks for a period of one to three months.

The Maturation

After fermentation, the wine matures for a variable period of time before being filtered and bottled.

The Classic Method

Some producers also use the classic method, with a second fermentation in the bottle, similar to that used for Champagne.

Characteristics of Wine

The Taste

Valdobbiadene Prosecco Superiore has a delicate, fruity taste, with notes of green apple, pear, white peach, citrus fruits and acacia flowers.

The Color

The color is light straw yellow, with greenish reflections and a persistent foam.

The Fragrance

The aroma is characteristic, with notes of white fruit, flowers and a light hint of yeast.

Food and Wine Pairings

Classic Pairings

Prosecco Superiore is perfect with appetizers, fish dishes, sushi, seafood, and fresh cheeses.

Creative Pairings

Why not try it with tuna carpaccio or mushroom risotto?

Conservation and Service

Serving Temperature

Prosecco Superiore should be served cold, at a temperature between 6 and 8 degrees.

The Conservation

Once opened, Prosecco Superiore can be stored in the refrigerator for 1-2 days with a pressure cap.

The Valdobbiadene Prosecco Superiore denomination represents the pinnacle of Italian Prosecco, thanks to its unique characteristics, meticulous production, and versatility when paired with food. What are you waiting for? Discover the charm and elegance of this sparkling wine and let yourself be transported to the heart of the Veneto hills.

Frequently Asked Questions

What does DOCG mean?

DOCG stands for Controlled and Guaranteed Designation of Origin, the highest level of quality for Italian wines.

What are the differences between Prosecco DOC and Prosecco Superiore DOCG?

Prosecco DOC can be produced in a much larger area than Prosecco Superiore DOCG, which is produced only in the hills between Conegliano and Valdobbiadene.

Can I pair Prosecco Superiore with meat?

Yes, Prosecco Superiore can be paired with white meats or fish dishes.

At what temperature should I serve Prosecco Superiore?

Prosecco Superiore should be served cold, at a temperature between 6 and 8 degrees.

How long can I keep Prosecco Superiore after opening?

Once opened, Prosecco Superiore can be stored in the refrigerator for 1-2 days with a pressure cap.