Maior Valdobbiadene Prosecco Superiore Dry Millesimato DOCG

Vineyard and terroir

The fruit is grown on the hills of Valdobbiadene in the province of Treviso, where the microclimate is mild and the soils are fertile.

Vinification

The grapes are harvested by hand from 15 to 30 September and gently pressed. Primary fermentation takes place at a controlled temperature with selected yeasts, followed by a secondary fermentation lasting 25–30 days.

Ageing

The wine rests for 1–3 months after secondary fermentation.

Tasting profile

Fresh and well balanced, with a delicate fruity aroma and a rich, rounded palate that is slightly sweet.

Label / history

The bottle carries the Roman numeral III between the bottle and the label. Recorded distinctions include a bronze medal at Vinitaly in 2003; Gran Menzione at Vinitaly in 2004, 2005, 2008 and 2009; the Premio Tullio de Rosa at Miglior Spumante Enoconegliano in 2004; a certificate of merit at Grandi Spumanti in 2008; a gold medal at La selezione del Sindaco (“The Mayor’s Selection”) in 2009; and a gold medal at Vinitaly in 2010.