Nani Rizzi Prosecco Valdobbiadene Superiore Extra Dry Magnum

Nani Rizzi Prosecco Superiore Valdobbiadene Extra Dry DOCG Magnum brings the elegance of top-tier Prosecco to a generous large format, perfect for celebrations and sharing. Crafted in the heart of the Conegliano-Valdobbiadene hills, this wine marries tradition with precision, delivering fine bubbles, purity of fruit and a distinctly mineral backbone. As a DOCG Valdobbiadene Prosecco Superiore, it represents the highest quality tier of Prosecco, made under some of the strictest regulations in the region.

Tasting Notes
In the glass, this Prosecco Superiore shows a pale straw-yellow colour with brilliant reflections and a persistent, fine perlage that forms a delicate crown of bubbles. The nose is immediately inviting, with light floral tones (acacia blossom, wisteria) layered over ripe orchard fruits, especially golden apples and pear, with a touch of citrus zest and a hint of fresh herbs. On the palate, it is vibrant and polished, balancing a gentle Extra Dry sweetness with crisp acidity and a mouth-watering mineral edge. Flavours of ripe apple, pear and white peach are lifted by floral notes and a subtle citrus twist, leading into a clean, refreshing finish. The slightly higher residual sugar of the Extra Dry style makes the wine feel rounder and softer, without ever becoming heavy. Best enjoyed within 1–3 years of release, when its aromatics are at their most expressive and the bubbles at their most refined.

Production
The fruit for this Prosecco Superiore comes from hillside vineyards in Valdobbiadene at around 250–300 metres above sea level, where steep slopes, well-drained soils and a cool, ventilated microclimate help preserve acidity and aromatic intensity. The blend is 90% Glera and 10% Perera, harvested entirely by hand to ensure only the healthiest bunches make it to the winery. After picking, the grapes undergo a gentle, cold maceration to extract delicate aromatics while maintaining freshness. Primary fermentation takes place in stainless steel, followed by a second fermentation using the Charmat (tank) method: selected yeasts and sugar are added in pressurised stainless-steel tanks, where the wine naturally develops its fine bubbles. Once the desired pressure, sugar balance and flavour profile are reached, the wine is filtered and bottled under pressure with a carefully calibrated liqueur d’expédition, ensuring purity, consistency and no contact with oxygen during the process.

Food & Serving
This Extra Dry Prosecco Superiore is a natural aperitif, ideal with light canapés, charcuterie and delicate cheeses, but it really shines alongside seafood dishes. Try it with fresh oysters, grilled or fried prawns, crab cakes, ceviche, sushi, or simply prepared white fish. It also pairs beautifully with vegetable tempura, light pasta with shellfish, and Mediterranean antipasti. Serve well-chilled at around 6–8°C. In Magnum format, a brief opening in advance is sufficient; there is generally no need for extended decanting, but pouring the first glass and allowing the wine a few minutes in the glass helps the aromatics open up.

Producer
Nani Rizzi is a respected, family-run estate based in the historic heartland of Conegliano-Valdobbiadene, the cradle of high-quality Prosecco in northeastern Italy. The winery has built its reputation on meticulous vineyard work, hand-harvesting on steep hillsides and a thoughtful combination of traditional know-how with modern winemaking techniques. As one of the producers entitled to use the prestigious Prosecco Superiore DOCG designation, Nani Rizzi works under strict regulations governing yield, grape composition, pressing ratios, bottling and sugar levels—standards that set these wines apart from ordinary Prosecco. Today, Nani Rizzi is recognised internationally for crafting refined, terroir-driven sparkling wines that capture the purity, finesse and vibrancy of the Conegliano-Valdobbiadene region.

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