Valdobbiadene Prosecco Superiore DOCG (2024) - Amurabi
This wine comes from a particular vineyard, Rive di Ogliano, known for its very steep ground, which allows better exposure to the sun and efficient drainage. It is a vintage wine, meaning that all the grapes used to make it were picked in the same year, guaranteeing a unique, distinctive flavour. The term "Brut" indicates that the wine tastes dry, with low residual sugar.
Valdobbiadene Prosecco Superiore DOCG (2024) - Amurabi
Type: Sparkling wine or Champagne
Area: Italy, Veneto, Valdobbiadene
Appellation: Valdobbiadene Prosecco Superiore DOCG
Grape variety: Glera
Vintage: 2024
Winery: Amurabi
Alcohol: 11.5%
The appellation: Valdobbiadene Prosecco Superiore DOCG
Valdobbiadene Prosecco Superiore DOCG is a benchmark of Italian winemaking, produced exclusively in the hills between Conegliano and Valdobbiadene, in Veneto. This appellation, recognised as a Denominazione di Origine Controllata e Garantita, is synonymous with superior quality and represents the highest expression of the Glera grape variety.
Find out more about Valdobbiadene Prosecco Superiore DOCGWhat to eat with Valdobbiadene Prosecco Superiore DOCG
Who makes it: Amurabi
Amurabi is an artisan project set in the heart of the Conegliano‑Valdobbiadene Prosecco Superiore DOCG appellation, with a refined yet accessible range of sparkling wines. The labels focus on light bottles and a fresh approach in keeping with the identity of the area, while maintaining an excellent quality‑price ratio.
Find out more about AmurabiThe vine of Valdobbiadene Prosecco Superiore DOCG
Glera
Glera is a white grape variety native to north-eastern Italy, best known as the main ingredient of the famous Prosecco. With a history whose roots go back to ancient Rome, Glera is today grown mainly in Veneto and Friuli Venezia Giulia, where it finds the ideal conditions to express its characteristics at their best.
Find out moreValdobbiadene Prosecco Superiore DOCG: the area
Valdobbiadene
Valdobbiadene is one of the world capitals of sparkling wine, in the heart of the Treviso hills, in Veneto. This region, together with Conegliano, is the heart of the Denominazione di Origine Controllata e Garantita (DOCG) for Prosecco Superiore, a sparkling wine celebrated for its freshness, elegance and versatility. The hills of Valdobbiadene, recognised as a UNESCO World Heritage Site, offer a unique terroir, marked by mineral-rich hill soils and a microclimate ideal for winegrowing.
Find out more about ValdobbiadeneClimate: Pre-Alpine
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Limestone / chalk
Geographical setting: Hilly
Profile of Valdobbiadene Prosecco Superiore DOCG
Primary aromas: Citrus, Mineral
Secondary aromas: citrus, White flowers, minerals
Tertiary aromas: Nuts, Yeast
Tasting notes: This wine shows a bright straw-yellow colour and a fine, persistent perlage. On the nose there are aromas of green apple, white peach and acacia blossom, with a light hint of fresh bread. In the mouth it is fresh and well balanced, with a pleasant note of acidity set against its soft structure. The finish is clean and long, with an aftertaste of white fruit and flowers. Perfect for an aperitif or paired with fish dishes and white meats.
| Sulphites | yes |
| Body | Light |
| Acidity | Medium-high |
| Tannin | Absent |
| Sweetness | Dry |
| Finish | Medium / Long |
| Colour | Pale straw yellow |
| Clarity | Clear |
Winemaking methods used for Valdobbiadene Prosecco Superiore DOCG
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.
Find out moreTemperature-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.
Find out moreCharmat 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 Colour Whites: Bright straw yellow with greenish highlights. Rosés: Pale pink or bright salmon tones. Aromas Fruity: Notes of green apple, pear, peach and citrus. Floral: Hints of white flowers, acacia and wisteria. Flavour Fresh 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 Method Brut: 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 Varieties Glera: The heart of Prosecco production. Moscato Bianco: Perfect for aromatic and sweet sparkling wines. Chardonnay: Adds elegance and structure. Black Grape Varieties Pinot Nero: Used for elegant, aromatic rosés. Food Pairings Brut Sparkling Wines Starters: Fish tartare, salmon carpaccio. First Courses: Pasta al limone, vegetable risotto. Extra Dry Sparkling Wines Seafood Dishes: Grilled prawns, fried squid. Fried Food: Vegetable tempura, mixed fried fish. Sweet Sparkling Wines Desserts: 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.
Find out moreAgeing methods used for Valdobbiadene Prosecco Superiore DOCG
In stainless steel
Ageing in stainless steel is a winemaking practice aimed at preserving the freshness, aromatic integrity and varietal purity of the wine. It is used above all for white, rosé and young red wines, but also for light, easy-drinking reds that do not require maturation in wood. Stainless steel vessels are inert and impermeable to oxygen, so they do not interact with the wine: this makes it possible to bring out the fruity, floral and mineral component of the grape and of the terroir.
Find out moreIn 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.
Find out moreTime on the lees for Valdobbiadene Prosecco Superiore DOCG
- Short (1–6 months)