San Martino Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry 2022

It's like a party in a bottle, ready to make any moment sparkle!

Glera

$54.00

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BODY: Light
DRYNESS: Dry
ACIDITY: Medium
TANNIN: Light
ALCOHOL (%):

Origin: Veneto (Soave, Valpolicella & More), Italy

Grape Varietals:

Glera

Winemaking:

Maturation:

Awards:

WESTERN FOOD PAIRING

ASIAN FOOD PAIRING

Description

San Martino Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry is a captivating sparkling wine that hails from the renowned Valdobbiadene region in Italy's Veneto region. This wine is a true representation of the exceptional quality and craftsmanship of San Martino wines.

The winemaking process for San Martino Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry begins with carefully selected Glera grapes, which are hand-harvested at optimal ripeness. The grapes are then gently pressed to extract the juice, which is then fermented using the traditional Charmat method. This method preserves the freshness and vibrancy of the fruit, while also capturing the unique floral and fruity characteristics of the Glera grapes.

The resulting wine, San Martino Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry, is a true delight for the senses. It features a pale straw color with fine and persistent bubbles. On the nose, the wine offers aromas of green apple, pear, and white flowers, with a subtle hint of citrus. On the palate, it is crisp and refreshing, with a balanced sweetness and acidity, and a creamy mousse that adds to its luxurious texture. The wine finishes with a pleasant, lingering aftertaste that leaves you craving for more.

Youthful & Spritzy Sparklings

Light, citrus driven & fun, a lot of these sparklings tend to have floral or tree fruit aromas like green apples. In more crisp styles, they are often more floral or citrus driven, and can be slightly sweet in more apple or pear driven fizzante styles

Charmat Method

Often called the tank method, the wine is made sparkling by conducting second fermentation in large pressurised tanks. It forces carbon dioxide to carbonate the wine as it cannot escape, and is the method to make Prosecco.
They tend to be slightly fruitier and have less fine bubbles compare to sparklings made in the traditional method