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Prosecco
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Extra Dry
Prosecco has been a well known wine for several centuries, even the Romans recorded their enjoyment of the wine. However, it was not until after the scourge of Phylloxera that the grape’s suitability for sparkling wine was discovered and its subsequent rise in popularity saw major cities such as Venice become capitivated by the new style.
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Prosecco is today the most famous sparkling wine made from grapes grown in the moderate climate surrounding the hills of Treviso in the Veneto region.
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It is light, soft and refreshing with crisp citrus flavors and is traditionally served chilled (6-8° C or 43-46° F) as an aperitif before the meal or with light lunches and also with Asian foods.
- Ageing potential: up to 1 year.
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TECHNICAL DATA
- Vineyards location: Farra di Soligo, on the hills of Conegliano
- Geology: Light soils of volcanic origin
Grape variety: Prosecco
Vines density per hectare: 2,500 to 3,000 - Production per hectare/ acre: 13 tons / 5.7 tons
Winemaking process: Destemming, crushing and pressing in a pneumatic press and then fermentation in stainless steel vats - Secondary fermentation method: Charmat
Ageing in cellar: 2-3 months in stainless steel vats
RECENT ACCLAIM
Irish Independent Weekend, Novembre 2007, “Sparkle and Shine” Katherine Donnelly Rizzardi Prosecco di Valdobbadene Extra Dry NV is a delicious light and frothy mouthful, with crisp citrus and pear flavours. A great aperitif (add a splash of crème cassis and you have a kir), or the Rizzardi family also recommend it as an accompaniment to a light lunch or with Asian foods.
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Sunday Politis News, Cyprus, September 2007, Purple Magazine “…one of the 2 to 3 best Prosecco’s in the Cyprus marketplace…”
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The Irish Independent Fine Wine & Food Guide July 2007. “Prosecco is sparkling wine that no self-processed fashionista worth her salt is not sipping this season…No, seriously this is the trendiest of wines right now. I like this one particularly for its easily fruity style and fine bubbles. Crack one open and enjoy.”
