Collalbrigo Conegliano Valdobbiadene Prosecco Superiore Extra Dry

Collalbrigo Conegliano Valdobbiadene Prosecco Superiore Extra Dry is a refined expression of Prosecco from some of the category’s most prized hillsides in Veneto. Sourced from low-yield vineyards within the UNESCO-listed Conegliano Valdobbiadene area, it delivers a balance of elegance, purity of fruit, and lively freshness that makes it ideal both as an aperitif and at the table. Crafted from Glera and certified vegan in practice, it stands out as a thoughtful choice for quality-conscious, modern wine lovers.

Tasting Notes
In the glass, this Prosecco Superiore shows a pale straw-yellow hue with bright, silvery reflections and a fine, persistent mousse that testifies to careful production. The bubbles are delicate yet energetic, forming a refined, creamy bead. On the nose, expect expressive aromas of white flowers, acacia and elderflower, complemented by crisp green apple, ripe pear and a hint of citrus zest. Subtle notes of stone fruit and a whisper of minerality add complexity. The palate is extra dry in the classic Prosecco sense: technically off-dry, with a touch of residual sugar beautifully balanced by vibrant acidity and a clean, mineral backbone. Flavours of pear, apple and lemon sorbet lead the way, accompanied by hints of almond and fresh herbs, finishing refreshing, savoury and surprisingly long. Best enjoyed young for its energy and aromatic purity, though it will hold well for a couple of years after release.

Production
The Glera grapes for this Prosecco Superiore come from the steep, west-facing slopes of Conegliano Valdobbiadene, an area shaped by ancient glacial movements from the Dolomites. The vineyards, averaging 25–30 years of age, are rooted in clay and stony soils that provide excellent drainage and contribute to the wine’s finesse and minerality. Low yields in the vineyard help concentrate flavour and preserve natural acidity. The grapes are harvested carefully—often by hand due to the steep inclines—to ensure only healthy, optimally ripe fruit is selected. Vinification follows a gentle, protective approach: soft pressing, temperature-controlled fermentation to capture Glera’s delicate aromatics, and secondary fermentation in tank (Charmat/Martinotti method) to create a fine, persistent perlage. Throughout the process, no protein-based fining agents are used, so the wine can be considered vegan-friendly.

Food & Serving
This Prosecco Superiore Extra Dry is a versatile partner at the table, perfect with classic Italian antipasti, light seafood dishes and delicate starters. Try it with bruschetta, prosciutto and melon, fresh mozzarella or burrata, sushi, ceviche, grilled prawns or simple fish crudo. Its gentle sweetness and vibrant acidity also work beautifully with lightly spicy Asian dishes and tempura. Serve well-chilled at around 6–8°C to highlight its freshness and fine bubbles. Decanting is not necessary; simply open and pour, ideally in a tulip-shaped sparkling wine glass to focus the aromas and preserve the mousse.

Producer
Tenuta di Collalbrigo is an historic estate situated in the rolling hills near Conegliano, at the heart of the Prosecco Superiore DOCG. Long associated with quality-focused viticulture, the estate has become known for capturing the character of these steep, UNESCO-recognised vineyards, where handwork is often the only option. Collalbrigo’s commitment to low yields, careful vineyard management and a respectful, minimalist approach in the cellar has helped build its reputation as a reliable source of refined, terroir-driven Prosecco. By avoiding the use of animal-derived fining agents in their winemaking, Tenuta di Collalbrigo aligns traditional craftsmanship with contemporary expectations, appealing to enthusiasts who value both authenticity and modern sensibilities.

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