Conegliano-Valdobbiadene is immediately recognizable thanks to its lively elegance, its pale straw colour, its restrained body and its distinctive fruity and floral nose. It is produced in the hills of the 15 communes lying between Conegliano and Valdobbiadene. Of special worth among these are the crus, i.e. the famous Superiore di Cartizze and the Rive, made from grapes that come exclusively from a single Commune or hamlet/village therein.
Conegliano Valdobbiadene D.O.C.G. is produced in Sparkling, Semi-Sparkling and still versions. The sparkling version is the iconic one for the denomination; appealing and versatile, it has created its own distinctive style of drink. The Sparkling Wine (“Spumante”) is produced in Brut, Extra Dry and Dry versions, depending on the residual sugar contained in the wine: “Brut” is the driest style, “Dry” the sweetest.
Conegliano Valdobbiadene DOCG
Brut — This is the most modern and internationally popular version. It displays typical aromas of citrus fruits along with vegetal notes and hints of crusty bread, combined with an attractive liveliness on the palate. It is best served at 7°-9° C, with even quite elaborate fish- or vegetable-based hors d’oeuvres, pasta andr rice dishes featuring seafood, baked fish recipes, or it can be drunk throughout a meal. The residual sugar varies between 0 and 12 g/l.
Extra dry — This is the traditional version. Its colour is bright straw, enlivened by the bubbles of the perlage. It offers rich scents of apples and pears, together with a hint of citrus fruits that gives way to floral tones. On the palate it is mellow yet crisp thanks to its brisk acidity. Excellent as an aperitif, it is also ideal, served at 8°-10° C, with pulse and seafood soups, pasta dishes with delicately-flavoured meat sauces, creamy cheeses and white meats (especially poultry). The residual sugar varies between 12 and 17 g/l.
Dry — This is the least common version, which highlights the wine’s floral fruitiness. It displays a pale straw yellow colour, a delicate, fruity fragrance with hints of citrus fruits, white peaches and green apples, and a tangy, refreshing yet mellow flavour. Serve at 7°–8° C. This is a style that lends itself to very particular food matches, such as dry pastries or spicy foods. The residual sugar varies between 17 and 32 g/l.