Production area: in the hills of the typical doc area located at the feet of the mountains. Soil composition: loose and well aired, rich in stones and gravel. Growing system: guyot. Harvest: manual in mid September. Vinification: after the natural fermentation, a second fermentation in stainless steel tanks goes on for at least 3-4 months. When bottling, the residual sugar is adapted in order to obtain the “extra dry” result. Sensory profile: straw yellow colour. Refined and elegant on the nose, with mineral and fruity scents. Long and sapid on the palate, where the pleasant acidity is compensated by a nice sweetness. Food pairings: ideal as an aperitif, it goes very well throughout a meal. Service temperature: 8 – 10 °C.
Belcanto Prosecco di Valdobbiadene Superiore - Bellussi
Quite a vibrant yet mineral expression of upper-tier Prosecco here with both power and finesse. Intense green pear core is shot through with steely, stony minerality that tapers to a long, slow finish of white mushroom and lime. Bright acidity hides some residual sugar so it tastes drier than it is - and perfectly balanced. Much concentration and complexity for the price. Serve it with fish or seafood - ideally, grilled sardines on toast