The grapes grown on the southernmost part of the hill, which were picked later than the others to obtain higher sugar levels, yielded a magnificent, richly-fruited Prosecco, which was particularly enjoyed by the dame, the ladies of the Castle, who loved sipping it during the long summer afternoons, accompanied by petits fours or a galette, along a fresh stracchino cheese made of milk from cows pastured on local grasses. This is the reason why we named our Dry Prosecco Dame, as an homage to the ladies of yesteryear and to those of today.
Dame Dry DOCG
Prosecco Superiore Dry Millesimato DOCG Conegliano Valdobbiadene
Dame, richly fruity Prosecco.
|Dimensions||10 × 10 × 30 cm|
Dame Dry, Prosecco Superiore DOCG Conegliano Valdobbiadene
Dame Dry DOCG
It appears a very delicate straw yellow, then displays a graceful, long-lingering bead and dense mousse of pin-point bubbles. The bouquet is admirably elegant and refined, releasing impressions of spring flowers, white peach, citrus, and just-ripe banana. Its hallmark qualities of crispness and silkiness give the palate its judicious sweetness.
How to enjoy it
It is ideally paired with an entire array of baked desserts, including fruit pies, petits. Best enjoyed at 6-8°C.
Dame in detail
Grapes: Glera and other native varieties, such as Verdiso and Bianchetta, grown exclusively in our estate vineyards ,grown exclusively in our estate vineyards
Location: hills of Susegana (Prosecco Superiore classic zone)
Soils: predominantly clay, on a limestone base
Yield per hectare: 135 quintals
Harvest period: 10-20 September
Viniﬁcation: the clusters are pressed gently, and the must gravity-settled, then fermented in temperature-controlled (18°C) steel tanks. The wine then matures sur lie in steel for 3-6 months.
Secondary fermentation: the wine receives its effervescence through the Martinotti-Charmat method. After a period of maturation sur lie, the wine is filtered and bottled.
Maturation: 1-2 months in steel pressure tanks, then 1-2 months in bottle.
Alcohol: 11.5% vol.
Residual sugar: 25 g/l
Acidity: 5.5 g/l