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Nani Rizzi Prosecco Superiore Valdobbiadene Extra Dry DOCG Magnum This beautiful Prosecco Superiore Valdobbiadene Extra Dry is produced according to the Charmat method whereby a second fermentation does not take place in the bottle, but in the stainless steel barrel. Yeast and sugar are added to the tank, creating carbon dioxide. Because this carbon dioxide cannot escape, it dissolves in the wine. Liqueur d'expédition is added for bottling, a mixture of cane sugar, white wine and possibly esprit de cognac. When the second fermentation is finished, the sparkling wine is bottled under pressure. There is no contact with the outside air at any time.

The Valdobbiadene Prosecco Extra Dry is produced for 90% from Glera and 10% Perera grapes. Winery Nani Rizzi produces this beautiful Prosecco by combining traditional methods with new innovative techniques. The vineyards are located at an altitude of 250-300 meters. The vinification of the grapes, after being harvested by hand, is carried out with a light cold maceration to obtain a high-quality product. The Valdobbiadene Prosecco Superiore Extra Dry has a slightly floral, intensely ripe apple aroma and is therefore extremely suitable as an aperitif but also a very attractive Prosecco for seafood and fried or grilled shrimp. This prosecco has a beautiful perlage of just refined bubbles and is nicely mineral with, as befits the Extra Dry classification, just that little bit more residual sugar, which means that the Extra Dry is just a bit rounder. extra dry also very nice.

Nani Rizzi winery

Nani Rizzi is a famous and authentic winery located in the Conegliano Valdobbiadene region and is internationally known for its excellent Prosecco wines. made with a lot of passion. Nani Rizzi, one of the few wineries that is allowed to use the Prosecco Superiore label. You have Prosecco and Prosecco Superiore and that makes a world of difference. To be allowed to feed Prosecco Superiore DOCG, strict rules must be met:

The grapes must come from the Conegliano Valdobbiadene region and here also the vinification must take place. The following municipalities fall within this region: Conegliano, San Vendemiano, Colle Umberto, Vittorio Veneto, Tarzo, Cison di Valmarino, San Pietro di Feletto, Refrontolo, Susegana, Pieve di Soligo, Farra di Soligo, Follina, Miane, Vidor and Valdobbiadene. The minimum amount of Glera (the official name of the prosecco grape) in the wine must be at least 85%. The maximum yield per hectare is 135 hectoliters per hectare. This is substantially higher with the regular Proseccos. The maximum amount of juice compared to the picked fruit is 70%. So a maximum of 70 liters of juice can be squeezed from 100 kg of grapes. Bottling must take place in the province of Treviso. Strict regulations with regard to residual sugar

* GROS: from 4 to 13g (the gross is 8 and the millesimato brut is 3)
* EXTRA DRY from 12 to 18g (the extra dry is 16)

Only bottles that are produced according to the mentioned rules can carry this label on the bottle, which is usually stuck to the back of the capsule. The label often also mentions 'DOCG' or is completely written out: Denominazione de Origine Controllata et Garantita. The term "Prosecco Superiore" and "Valdobbiadene" and "Conegliano" may also only be used with DOCG proseccos. Enough way to see if the prosecco you have before you meets the strict DOCG requirements!

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