Valdobbiadene Prosecco Superiore DOCG ExtraBrut 2022 - Silvano Follador

Valdobbiadene Prosecco Superiore DOCG ExtraBrut - Silvano Follador

Obtained from Glera grapes and small quantities of Verdiso, Perera, Bianchetta from various vineyards located on marly-clayey soils. After the careful selection of the grapes, they are fermented slowly and then aged on the fine lees for 6 months. In spring the second fermentation is carried out with the Martinotti method at the end of which the yeasts are eliminated by slow filtration. The bottles produced are 27,500. Silvano Follador's Valdobbiadene has a pale straw yellow color with a fine and persistent foam. The nose expresses the delicate varietal aromas of grapes, fresh fruit, a green apple, very delicate floral notes of flowers and minerals. In the mouth the carbon dioxide is delicate, fresh, savory, with a dry finish.

Service

We recommend serving at a temperature of around 8/10 ° in goblets ballon flute. Wine to be drunk in the year but if left to stand in the basement a few years can give pleasant emotions.

Pairing

The Brut Nature with appetisers of both land and sea, first courses based on fish, try it with the fish rolls saint peter baked.

Cellar: Silvano Follador

Silvano Follador is located in Santo Stefano di Valdobbiadene, in one of the most suitable areas for the production of sparkling wine. Here among the rolling hills, we have a perfect combination of a mild microclimate and a very ancient land consisting of sandstone and clay that allow quick drainage of water and at the same time a water reserve for plants. Silvano has inherited the company from his grandfather and after a start where he was a conventional viticulture, in 2000 a shift towards a biodynamic philosophy that can be summed up in his words: "Speaking of natural wine may be too presumptuous. I would really be able to accomplish. To do that I should leave everything to the will of nature in the vineyard and in the cellar without any intervention. I'm increasingly convinced, however, that most of the wine, as I like to think of it, goes beyond the concept of "naturalness." Why nature can give their best in wine, it must be guided by common sense and knowledge of the winemaker. His sensitivity becomes the determining factor in the possibility of bringing the land into the wine. It became the terroir wine that I'm trying. Because it is the only one able to leave a mark and to involve me. " Today, four hectares of vineyards and about 30,000 bottles produced sudivise in 3 labels: the Valdobbiadene Superiore Brut, Valdobbiadene Superiore di Cartizze brut and méthode champenoise sparkling wine from grapes.