Valdobbiadene Prosecco Extra Brut Bio

Prosecco with the sugar taken out — which is exactly what makes this one a wine for the table rather than the aperitif hour. 100% Glera off the limestone, sand and stone of Valdobbiadene, between 200 and 250 metres.

Picked at the end of September, on the consorzio's call. Second fermentation in autoclave, charmat method, then thirty to forty days in bottle.

In the glass — Straw yellow. Lightly floral nose — acacia, wisteria — over apple, pear and white peach. In the vintages made without sulphites, ripe pear and apple take the lead. Absolutely dry on the palate and yet velvety and round, with the minerality of the Valdobbiadene soils coming through.

At the table — Fish, molluscs, rich shellfish. The absence of sugar does all the work.

Serving — 8°C. 11.5% vol. 75cl.