Valdobbiadene Prosecco Superiore Brut (2023) - Nino Franco

Winemaking methods used for Valdobbiadene Prosecco Superiore Brut

Hand harvesting

Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.

Soft pressing

Soft pressing is a gentle winemaking technique, used to extract the must from the grapes with the least possible pressure. This method makes it possible to obtain a high-quality must, free of excessive phenolic or tannic substances, ideal for producing elegant white, rosé and red wines.

Temperature-controlled fermentation in stainless steel

Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.

Charmat method (secondary fermentation in tank)

Secondary fermentation in tank, also known as the Charmat method, is a winemaking technique used to produce fresh, aromatic sparkling wines. This process takes place in large pressure vessels (autoclaves), where the wine undergoes a second fermentation thanks to the addition of sugars and selected yeasts.Characteristics of the Charmat Method ColourWhites: Bright straw yellow with greenish highlights. Rosés: Pale pink or bright salmon tones.AromasFruity: Notes of green apple, pear, peach and citrus. Floral: Hints of white flowers, acacia and wisteria.FlavourFresh and lively: With balanced acidity and a fine, persistent mousse. Light and harmonious: Ideal for drinking young and straight away.Stages of the Process 1. First Fermentation The must ferments to turn the sugars into alcohol, producing the base wine. 2. Second Fermentation The base wine is transferred into autoclaves, where the tirage liqueur (sugars and yeasts) is added. The secondary fermentation then begins, with the development of carbon dioxide and bubbles. 3. Stabilisation The sparkling wine is chilled and filtered to remove the yeast residues. 4. Bottling Once the process is complete, the wine is bottled under pressure to keep the mousse.Types of Sparkling Wine Charmat MethodBrut: Up to 12 g/l of residual sugar, fresh and dry. Extra Dry: 12-17 g/l of residual sugar, soft and fruity. Dry: 17-32 g/l of residual sugar, balanced sweetness.Ideal Grape Varieties for the Charmat Method White Grape VarietiesGlera: The heart of Prosecco production. Moscato Bianco: Perfect for aromatic and sweet sparkling wines. Chardonnay: Adds elegance and structure.Black Grape VarietiesPinot Nero: Used for elegant, aromatic rosés.Food Pairings Brut Sparkling WinesStarters: Fish tartare, salmon carpaccio. First Courses: Pasta al limone, vegetable risotto.Extra Dry Sparkling WinesSeafood Dishes: Grilled prawns, fried squid. Fried Food: Vegetable tempura, mixed fried fish.Sweet Sparkling WinesDesserts: Fruit tarts, dry biscuits. Fruit: Strawberries, melon, peach.Why Choose Secondary Fermentation in Tank? The Charmat method is ideal for anyone looking for fresh, aromatic and hugely versatile sparkling wines. Perfect for aperitifs, toasts and light pairings, it expresses at its best the characteristics of the grape variety and the terroir.

Ageing methods used for Valdobbiadene Prosecco Superiore Brut

In bottle

Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials.Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.