NUMERO 10 VALDOBBIADENE PROSECCO SUPERIORE DOCG
Valdobbiadene Prosecco Superiore DOCG (Veneto)
Valdo was founded in 1926 by the Societa Anonima Vini Superiori and purchased by the Bolla Family in 1938. Over 90 years of continuous innovation with an ongoing quest for quality and devotion to respecting the vineyards and wine-making traditions of the region, has helped to secure Valdo’s position as one of the leading and most trusted Italian wineries specialized in Prosecco and sparkling wines.
Valdo Numero 10 Valdobbiadene Prosecco Superiore DOCG Metodo Classico Single-vintage is a completely unique product. Created from an intuition by the Bolla family, it is a 100% Glera that involves at least 10 months of re-fermentation and perfecting in bottles (Metodo Classico). This is a sparkling wine capable of combining the typically fruity, delicate characteristics of the Glera grape, with the body and personality achieved with re-fermentation in bottles. Mature fruity hints blend together with complex, honey hints, for a unique, surprising experience in the glass.
Grapes for the Numero 10 are grown on the hills surrounding the historic Valdobbiadene winery; it is a higher quality area for Prosecco production that deserves the appellation “Superiore” together with Prosecco. The vineyards are 250m a.s.l., with southeastern exposure.Soils are clayey and calcareous.
Tirage with selected yeasts in the spring following the harvest.
Vinification: Soft pressing and fermentation at a controlled temperature of 64°F.
Nearly all Proseccos are produced with tank method; Valdo challenged the “status quo” more than 20 years ago, producing prosecco using the traditional method typical of Champagne region. This classic method vintage Brut is produced via bottle fermentation, resting on the fine lees for at least 10 months.
After disgorgement, it requires a further six months of ageing in the cellar in order to maximize the fruity aromas typical of the grape variety.
Bold straw yellow, intense, with a persistent and very fine perlage, creamy mousse. Excellent as an aperitif or to accompany an entire meal. It expresses its personality most fully when paired with fish and white meat dishes.