Tenuta Pradase, Valdobbiadene
250 metres above sea level
Glera from the tonda and lunga clones, verdiso, bianchetta, and perera exclusively from the Tenuta Pradse vineyard.
Soft pressing and first fermentation at a controlled temperature of 15C°.
Re-fermentation in the bottle, classic method. Minimum 24 months on the lees.
Gradual cooling in the refrigerator, without excessive temperature changes. To fully appreciate the product, a long-stemmed glass is the most suitable, serve at 6-7C°.
Straw-coloured yellow, with bright, greenish tinges
Typical fruity hint of the grape variety, mature and elegant
Savoury freshness attractively heightened by an aroma of mint leaves.
Produced using a minimum of 85% Glera tonda and Glera lunga grapes, as well as verdiso, bianchetta and perera. Ancient clones and native Grape varieties recovered and planted in the vineyard on the Pradase Estate. This plot of land, representative of the Valdobbiadene and Prosecco Superiore area, is known as the "library" in honour of the knowledge and cultural heritage it enshrines. A place which for Valdo is a source of inspiration, research, confirmations as well as continuous discoveries. An old farmstead, skilfully renovated and restored to its original splendour, shares the estate with the vineyard. Tenuta Pradase is the beating heart of Valdo Spumanti, a genuine place of representation where the traditions of local inhabitants are told together with hospitality and refreshments. In honour of this Tenuta and its unique vineyard, its excellent exposure and its terrain that is particularly well-suited to viticulture, stems the Pradase Estate Valdobbiadene DOCG Brut. A single-vintage, Metodo Classico sparkling wine from one vineyard. The bottle fermentation and grape variety, that describes the tradition over time, contribute to elevating this product in complexity and flavour. The sparkling wine bottles rest sur lie for at least 24 months.
The perfect sparkling wine as an aperitif but also very suitable throughout the meal. It goes well with first courses such as egg pasta and vegetable sauce, stuffed pasta, and second courses consisting of fish - both sea and lake - and white meat.