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VALDOBBIADENE PROSECCO SUPERIORE DOCG BRUT
“Settegrammi” Valdobbiadene DOCG
Tasting Notes “Settegrammi” Valdobbiadene DOCG
Colour:
Pale straw yellow with greenish reflections, compact and persistent foam, fine perlage.
Aroma:
Very intense and fine. Golden apple, Kaiser pear, almond blossom, tarragon and mineral notes stand out.
Taste:
Dry, intense and persistent. Great correspondence with the aroma, the apple flavor stands out in particular.
Product available!
Organoleptic characteristics of “Settegrammi” Valdobbiadene DOCG
Production area:
Valdobbiadene.
Soil:
Limestone, clayey.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Soft pressing of the grapes with membrane presses, static decantation of the must and fermentation at controlled temperature (18°), with selected yeasts.
Refinement:
Rests on the yeasts (noble lees) in stainless steel tanks for about 3 months.
Second fermentation:
Sparkling wine production with the Martinotti-Charmat method at controlled temperature and selected yeasts that enhance the notes of Valdobbiadene DOCG. With a rest on the yeasts for at least 70 days. Cold tartaric stabilization (-4°) and microfiltration of the yeasts before bottling.
Bottling:
Isobaric, after sterile filtration.
Production area:
Valdobbiadene.
Soil:
Limestone, clayey.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Soft pressing of the grapes with membrane presses, static decantation of the must and fermentation at controlled temperature (18°), with selected yeasts.
Refinement:
Rests on the yeasts (noble lees) in stainless steel tanks for about 3 months.
Second fermentation:
Sparkling wine production with the Martinotti-Charmat method at controlled temperature and selected yeasts that enhance the notes of Valdobbiadene DOCG. With a rest on the yeasts for at least 70 days. Cold tartaric stabilization (-4°) and microfiltration of the yeasts before bottling.
Bottling:
Isobaric, after sterile filtration.
The winemaker's advice for “Settegrammi” Valdobbiadene DOCG
Perfect for aperitifs or gourmet dinners, Settegrammi exalts:
Raw fish, such as salmon tartare with avocado cream
First courses, such as lemon tagliolini
The serving temperature of “Settegrammi” Valdobbiadene DOCG
Serve at 6-8°C
The ideal recipes with “Settegrammi” Valdobbiadene DOCG
SINGLE DISH – RAW FISH
Salmon tartare with avocado cream and almonds
45 min
PREPARATION 15 min (+ 30 min marinating the salmon):
Start by preparing the salmon. If you use Norwegian salmon, you won't need to treat it before eating it. Otherwise, make sure you buy a fillet that has already been frozen; to be safe, you can freeze it for at least 96 hours at -18 degrees before enjoying it raw (as required by the Ministry of Health). Take the salmon fillet and remove any bones and, if present, the skin, then cut it first into slices and then into very small cubes . Transfer them to a small bowl and add salt, pepper, lime zest and a few drops of Tabasco. Peel and then grate the ginger, collect the pulp between two teaspoons and squeeze the juice by pressing directly into the tartare. Add the rice vinegar and finely chopped chives. Cover everything with cling film and let it rest for 30 minutes in the fridge.
In the meantime, prepare the avocado cream. Take the fruit, cut it in half and remove the internal stone . Score the avocado pulp with a small knife and hollow it out with a teaspoon to transfer it into a small bowl; then squeeze the lime and add the juice to the avocado pieces. Once you have added a pinch of salt and pepper, mash everything with a fork until you obtain a puree. Wash the cherry tomatoes and cut them into small pieces, then add them to the avocado pulp and mix to combine everything. Also toast the peeled almonds, being careful not to burn them, then start composing your tartare.
Place a 7.5 cm diameter pastry cutter and use a spoon to create the first layer of avocado cream. Add the marinated salmon cubes, level the surface and carefully remove the pastry cutter. Decorate the dish with flaked almonds and chive stems.
In the meantime, prepare the avocado cream. Take the fruit, cut it in half and remove the internal stone . Score the avocado pulp with a small knife and hollow it out with a teaspoon to transfer it into a small bowl; then squeeze the lime and add the juice to the avocado pieces. Once you have added a pinch of salt and pepper, mash everything with a fork until you obtain a puree. Wash the cherry tomatoes and cut them into small pieces, then add them to the avocado pulp and mix to combine everything. Also toast the peeled almonds, being careful not to burn them, then start composing your tartare.
Place a 7.5 cm diameter pastry cutter and use a spoon to create the first layer of avocado cream. Add the marinated salmon cubes, level the surface and carefully remove the pastry cutter. Decorate the dish with flaked almonds and chive stems.
INGREDIENTS for 4 people - For the tartare:
- 400 g Norwegian salmon fillet
- Zest of 1 lime
- 30 g flaked almonds
- 3 g fresh ginger
- 10 g rice vinegar
- Chives to taste
- Tabasco to taste
- Salt to taste
- Black pepper to taste
For the avocado cream:
- 400 g ripe avocado
- 100 g Piccadilly tomatoes
- Lime juice 1
- Salt to taste
- Black pepper to taste
FIRST COURSE - VEGETARIAN
Lemon Tagliolini
Cooking time 5 min
PREPARATION 30 min (+ the resting time for the fresh pasta):
First prepare the fresh pasta in a bowl pour the flour, eggs and start mixing with a fork, then use your hands to handle the ingredients until you get a smooth dough. Transfer the dough to a lightly floured work surface and continue to work it vigorously; add a little flour if necessary and handle until you get a smooth and elastic dough. Form a ball and place it in a food bag or wrap it in cling film and let it rest for at least 30 minutes at room temperature, in a cool and dry place. After the resting time, take the dough, sprinkle with very little 00 flour, then divide it into 2 portions; wrap the one you are not using immediately in cling film to prevent it from drying out, you can roll out the other one with the machine (alternatively you can use a rolling pin), moving from the lowest level to the highest until you get a very thin sheet. Place the strips obtained on a work surface lightly floured with semolina, which you can also sprinkle on the pasta sheets. Cut three rectangles from each sheet, let them dry for 2-3 minutes per side. Then roll the rectangles up on themselves, without pressing, to form rolls and cut them with a knife into 2 mm thick strips. Unroll the tagliolini delicately by taking a strip of pasta, roll them into a nest and let them dry on a clean and lightly floured cloth or on a pasta drying rack . Continue until you have used up all the fresh pasta.
Move on to preparing the dressing: wash the lemon well and grate the zest, being careful to avoid the white part, which has a bitter taste; then squeeze the lemon juice. Take a large saucepan or a large frying pan with high edges, add the oil, butter and lemon zest and melt everything over very low heat. Also add the lemon juice (you can filter it to prevent the seeds from ending up in the dressing). Boil the tagliolini in salted boiling water for 1-2 minutes maximum, then sauté them in the pan with the dressing, adding a ladle of pasta cooking water if necessary and stirring to combine well. Add a few thyme leaves and serve.
Move on to preparing the dressing: wash the lemon well and grate the zest, being careful to avoid the white part, which has a bitter taste; then squeeze the lemon juice. Take a large saucepan or a large frying pan with high edges, add the oil, butter and lemon zest and melt everything over very low heat. Also add the lemon juice (you can filter it to prevent the seeds from ending up in the dressing). Boil the tagliolini in salted boiling water for 1-2 minutes maximum, then sauté them in the pan with the dressing, adding a ladle of pasta cooking water if necessary and stirring to combine well. Add a few thyme leaves and serve.
INGREDIENTS for 4 people - For the fresh pasta:
- 200 g 00 flour
- 70 g eggs (about 2 medium eggs)
- Semolina for the pastry board to taste
For the dressing:
- 40 g butter
- 10 g extra virgin olive oil
- 1 lemon – juice and zest (preferably untreated)
- Thyme to taste
- Salt to taste
