“Il MONELLO” Prosecco Superiore di Valdobbiadene Brut
Name: “Il MONELLO” Valdobbiadene Prosecco Superiore Superiore DOCG
Classification: Denominazione di Origine Controllata e Ga rantita ( D.O.C.G.)
Grape Varieties: Prosecco 93-95%, Chardonnay 5-7%
Viticultural area: Hill areas in the comuni of Valdobbiadene-Vidor-Farra di Soligo
Average altitude: 180 - 300 m..
Soils profile: Mixed soils, typical of morainic (glacial) origin of many of the area’s hills. Clayey, often calcareous, lownutrient and well-drained; fairly shallow, in particular at
Aspect: Steeply sloped hills, with vines contoured across the slope and generally facing south.
Climate: Moderate temperatures with cold winters and warm dry summers. Average rainfall: 1250 millimetres with heaviest fall in June and November; lightest in January and August.
Training system: Guyot, Cappuccina
Vine density: 2,500 –3,500 per hectare
Yield: Maximum 120 quintals per hectare
Harvest period: September 20 – October 10
Vinification: Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (18-20°C) with cultured yeasts. Contact with fine lees in stainless steel for three months.
Second fermentation: Charmat method, in steel pressure tanks. Second fermentation temperature 16-17°C. Cold tartrate stabilisation (-4°C). Tight filtration before bottling to remove spent yeast from the sparkling wine Cycle length: Approx. 40 days.
Technical data: Alcool 11% vol. – Sugar 10-11g/l – Total acidity 6 g/l - pH 3.20 - Atmospheres 4.50 bar
Sensory profile: Presentation: Straw yellow. Creamy mousse and delicate, long-lasting bead Nose: Rich, with excellent fruit, releasing scents of yellow apple and peach, with notes of wisteria and acacia blossom. Wonderful balance and elegance complement a pleasurably crisp spiciness. Palate: Delicious vein of acidity, displaying crisp, savoury mouthfeel. Generous, lingering flavours nicely mirror the nose and achieve perfect balance.
Food recommendations: Ideal as an aperitif, but also a wine to be enjoyed throughout a meal. Excellent with fish, shellfish, and other seafood. Goes well with any light, delicate dish. Serving temperature: Chill to 7-8° C before serving. An ice bucket is the perfect presentation.
Serving glass: Riedel crystal designed specifically for sparkling Prosecco di Valdobbiadene. Avoid using tall, slender flutes: while they maximize enjoyment of the bead, they inhibit release of the wine’s bouquet.
Cellaring: Store away from heat and light, but not in the refrigerator.
Optimal time to enjoy: Prosecco displays its truest characteristics--crisp, fresh, and fruity--if consumed in the year after vintage. However, in the following years, if cellared under proper conditions, intensity of flavours and fruitiness will lessen somewhat, but the wine-lover may be pleasantly surprised by a greater complexity on nose and palate.