Gabe Conegliano Valdobbiadene Rive di Guia Clorofilla Extra Brut 2024

Gabe Conegliano Valdobbiadene Rive di Guia Extra Brut Clorofilla 2024 is a refined, dry sparkling wine that shows Glera at its most pure and elegant. Sourced from steep hillside vineyards in one of Prosecco’s most prized crus, Rive di Guia, it delivers a precise, mineral-driven style far removed from everyday fizz. This is Prosecco Superiore for those who appreciate tension, finesse, and a true sense of place.

Tasting Notes
In the glass, Clorofilla 2024 shines a pale straw yellow with silvery-green reflections and a fine, persistent mousse. The nose is beautifully lifted and fresh, offering notes of white peach, crisp green apple, lemon zest, and pear blossom, layered with hints of wild herbs, lime leaf, and a light chalky minerality. On the palate, the Extra Brut dosage keeps everything razor-clean and vibrant: crunchy orchard fruit, citrus, and delicate floral tones glide over a taut, saline backbone. The bubbles are creamy yet precise, giving the wine both energy and elegance. The finish is long, stony, and mouthwatering, with a gentle almond and citrus peel twist. Best enjoyed in its youth for maximum freshness and verve, but it will hold nicely for a couple of years, gaining a bit more complexity while retaining its lively character.

Production
Clorofilla is sourced from high-altitude hillside vineyards in Rive di Guia, a historic subzone of Conegliano Valdobbiadene known for its steep slopes, poor soils, and excellent exposure. The combination of rocky, well-drained terrain and cool night temperatures helps preserve acidity and aromatic finesse in the Glera grapes. Harvesting is typically done by hand due to the incline of the vineyards, allowing careful selection of healthy, perfectly ripe bunches. After gentle pressing, the base wine is fermented at controlled temperatures to capture fresh, delicate aromatics. The second fermentation takes place in pressurized tanks (Charmat method) with an Extra Brut dosage, highlighting the purity of fruit, the linear structure, and the terroir-driven minerality that define this bottling.

Food & Serving
This Extra Brut Prosecco Superiore is a natural partner for refined, freshness-driven dishes. Try it with crudo or carpaccio of sea bass, oysters, shrimp tartare, or lightly fried calamari; it also sings alongside sushi, sashimi, and simple grilled white fish. On land, pair it with fresh goat cheese, burrata with tomatoes and basil, vegetable tempura, or delicate spring salads and asparagus dishes. Serve well-chilled at around 6–8 °C in a white wine or tulip-shaped sparkling glass to let the aromas open. Decanting is not necessary; simply open just before serving to enjoy its finest, most vibrant expression.

Producer
Gabe is a quality-focused producer in the heart of Conegliano Valdobbiadene, dedicated to expressing the more serious, terroir-driven side of Prosecco Superiore. Working with steep hillside vineyards in Rive di Guia, Gabe emphasizes meticulous vineyard work, careful hand-harvesting, and precision in the cellar to craft wines that are as textural and mineral as they are aromatic. By highlighting specific “Rive” sites and championing drier styles such as Extra Brut, Gabe has joined a new wave of producers elevating the reputation of the region, proving that Glera from these historic slopes can deliver depth, complexity, and real sophistication.

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