VALDOBBIADENE
A TIMELESS
ART
The residual
sugar
Extra Brut
The most recent type of Prosecco. It involves a minimal amount of sugars, ranging from 0 to 6 grams per liter, resulting in a particularly dry effervescence, where a distinctive acidic note is pronounced. The taste and aroma are fruity, reminiscent of apple, pear, and citrus, with subtle hints of cluster flowers such as acacia and wisteria. Although considered an all-meal wine, extra brut Prosecco is ideal as an aperitif, especially when paired with seafood crudité and shellfish.
Brut
The most appreciated Prosecco beyond Italian borders typically has a moderate residual sugar content, ranging from 6 to 12 grams per liter. It is an all-meal wine, floral on the palate, savory, markedly acidic, with toasted reminiscences.The taste and aroma are fruity, reminiscent of apple, pear, and citrus, with subtle hints of cluster flowers such as acacia and wisteria. Although considered an all-meal wine, extra brut Prosecco is ideal as an aperitif, especially when paired with seafood crudité and shellfish.
Extra Dry
With its sugar content ranging from 12 to 17 grams per liter, its freshness, and its pleasantly aromatic nature, Extra Dry is a classic among Proseccos, immediately recognizable on the palate and nose. Richly perfumed, with hints of fruit blending into floral notes, it is perfect as an aperitif and for any celebration.
Dry
A soft, decidedly sweet Prosecco (with a residual sugar ranging from 17 to 32 grams per liter), aromatic, characterized by bold aromas of ripe fruit. Excellent as a dessert wine, for toasts, and social occasions, especially when paired with small sweets and pastries.
