Prosecco di Valdobbiadene is an off-dry, low-alcohol, light-bodied sparkling wine produced since always in the Treviso area of Veneto, from the eponymous white-berry Prosecco variety.
Prosecco is a vigorous, high-yielding, late-ripening grape that has it all to produce a mouthwatering, floral-fruity all-purpose bubbly, good for both aperitif sipping and washing down savory appetizers and delicate seafood or vegetable-based main courses.
The mouthfeel is framed by lively acidity and stony minerality, with rich, lively froth. The slight hint of residual balances out the citrusy flavours and the sappy, characteristically astringent finish. Venetians enjoy Prosecco with deep-fried shellfish, seafood and chopped greens, as well as with sardines and Polenta, mashed stockfish with grilled pepperoni, fresh ricotta and goat cheeses, or even with a fruit salad and sorbets.
Canevel (www.canevel.it) stand for ‘tiny family cellar’ in Venetian dialect. The winery is based in Santo Stefano di Valdobbiadene, rebuilt brand new a couple years ago. Founded in 1979 by the Caramel family, the estate is now managed by last-generation Carlo Caramel in partnership with Roberto De Lucchi and Roberto Covre.
Canevel count on a fine collection of Prosecco Cru scattered throughout the villages of Saccol, Vidor and Santo Stefano di Valdobbiadene.
In the wide-ranging Canevel lineup, we opted for the Prosecco Valdobbiadene Doc Brut, in order to meet the increasing demand for bone-dry Prosecco developing in our national market.
Popularity: 8% [?]
