DOCG
Conegliano Valdobbiadene Prosecco Superiore is a D.O.C.G. sparkling wine produced exclusively in the hills of the Conegliano Valdobbiadene zone; it is made from the Glera grape variety. The denomination is made up of 15 communes (municipal areas), and takes its name from the zone’s twin capitals: Conegliano, the cultural capital, which was responsible for the creation of the Prosecco phenomenon thanks to being the site of Italy’s first School of Winemaking, where this wine’s production method was perfected; Valdobbiadene, the heart of production in the zone: it is surrounded by vineyards of extraordinary beauty, with a special vocation for producing high-quality grapes. The permitted grape yield in the vineyards is 13.5 tonnes per hectare. Each winery, by skilfully mixing the grapes from the various micro-zones of the area, creates the blends (“cuvées”) that act as ambassadors for its own, distinctive winemaking philosophy. Conegliano Valdobbiadene Prosecco Superiore may be enjoyed in Brut,Extra Dry and Dry versions, classified according to their level of residual sugar.

DOCG Rive
The term “Rive” indicates, in the local way of speaking, the slopes of the steep hills that are characteristic of the zone. This category of wine highlights the diverse expressions of Conegliano Valdobbiadene. Rive wines are often obtained from the most precipitous, high-quality vineyards, from grapes grown in a single commune or area thereof, thus underlining the characteristics that a particular terroir gives to the wine. Within the denomination there are 43 Rive, and each one expresses a different and distinctive combination of soil, exposure and microclimate. In the Rive, yields are reduced to 13 tonnesof grapes per hectare, the grapes are picked exclusively by hand and the vintage is always shown on the label.

DOCG Superiore di Cartizze
The golden-hued wine that expresses absolute top quality within the denomination, Cartizze comes from a sub-zone that has had its own specific regulations since 1969. It covers just 107 hectares of vineyards, in the shape of a pentagon, lying amidst the steepest hillsides of San Pietro di Barbozza, Santo Stefano and Saccol, in the commune of Valdobbiadene.
The perfect combination of a mild microclimate and very ancient soils, made up of moraines, sandstone and clays, give these wines unique characteristics. The maximum yield is of 12 tonnes of grapes per hectare.
Its colour is a straw yellow, with brilliant highlights that vary from pastel shades to golden tones. The nose is characterized by very complex scents that recall apples and pears, citrus fruits, rich aromas of peaches and apricots and hints of roses, along with a note of almonds in the aftertaste. Its flavour is well-balanced and elegant, with very fresh, mellow fruit underpinned by delicate, fine bubbles.

Storage and service
Conegliano Valdobbiadene should be served at a temperature of between 6° and 8°C, and to enjoy it we recommend a fairly large, tulip-shaped glass, which allows you to appreciate its wealth of aromas. To show off the qualities of our wine to the full, Riedel specifically designed the Prosecco Superiore glass, with a long stem so that your hand stays well away from the bowl: this glass has the perfect shape for appreciating all of the wine’s aromas. Flutes or coupes are not recommended. 

Wine and food matching
BRUT: The Brut version is the most contemporary and inclined to meet international tastes. It is characterized by fragrances that are rich in scents of citrus fruits and vegetal notes, accompanied by an attractive hint of crusty bread and great liveliness in the mouth. The fine bubbles (“perlage”) ensure a persistent flavor and help clean the palate. It is particularly good with (even quite elaborate) fish or vegetable hors d’oeuvres, seafood-based pasta and rice dishes, baked fish or, as it is used in this area of production, for drinking throughout the meal.
EXTRA DRY: The Extra Dry version is the most traditional one, combining the aromatic quality of the Glera variety with the tanginess of the bubbles. Its colour is a bright straw, enlivened by the perlage. Fresh and elegant, it is rich in aromas of apples, pears and hints of citrus fruits that shade into floral tones. The wine is mellow yet gives an impression of dryness, thanks to its vibrant acidity. Excellent as an aperitif, it is ideal with bean and seafood soups, pasta dishes with delicate meat sauces, creamy cheeses and white meats, especially poultry.
DRY: The Dry one is the least common version, which highlights fruity and floral notes. It has a pale straw yellow colour and a delicate nose, with hints of citrus fruits, white peaches and green apples. On the palate it is tangy, fresh and rounded, thanks to its elegant sweetish note. To mitigate its sweetness, it should be served very cool. This is a style that can be used for varied and sometimes unusual pairings, from dry pastries to the spicy dishes of “fusion” cuisine.