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Prosecco
The terrain of choice for the production of Prosecco is the territory of Marca Gioiosa et Amorosa, and in particular the hills of Conegliano and Valdobbiadene from which the Denomination of the same name is taken. The 'Strada del Prosecco' is the route which winds through hills and vineyards, discovering flavour and history while in search of all the secrets that this jewel in the crown of Trevisan excellence nurtures. The terrain is divided into four segments, all described in detail in a practical brochure.
The vine variety lends itself extremely well to the making of sparkling wine but also to still wines as well, which emerge light and fruity to the palate. In all cases the wine presents a dull straw-yellow colour and tenuous floral and fruity aromas. The body is delicate and light characterized by a refreshing acidity and good overall harmony. The increase in levels of sugar amplifies the aromatic expression of the grape.
The Prosecco Spumante "Extradry" makes an excellent aperitif which matches very well also with soups made with pulses, seafood, pasta dishes with delicate meat sauces, poultry other than chicken and fresh cheeses.
The "Brut" version is perfect with elaborate fish and vegetable-based hors d'oeuvres, first courses of seafood and oven-cooked freshwater fish.
The Prosecco Frizzante is suitable for an aperitif and for accompanying starters, not too elaborate first courses and also quick snacks.
The Prosecco Tranquillo should be served with delicate hors d'oeuvres, especially those based on fish, first courses either not too elaborate or seasoned with fish sauce, vegetable soups and grilled or steamed fish dishes.
Thanks to the admirable combination of climate and terrain of a small cru at Santo Stefano of Valdobbiadene, a spumante of sublime and renowned quality is obtained - the Prosecco di Valdobbiadene Superiore di Cartizze. This spumante is smooth and dense in colour with inviting aromas and a rounded taste. It is excellent as an accompaniment for desserts and small cakes and pastries.

Photo by Marc de Tollenaere

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