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VALDOBBIADENE PROSECCO SUPERIORE DOCG EXTRA DRY
“Sedicigrammi” Valdobbiadene DOCG
Tasting Notes “Sedicigrammi” Valdobbiadene DOCG
Colour:
Bright straw yellow with greenish reflections, compact and persistent foam, fine perlage.
Aroma:
Broad, very intense and fine. Hints of Kaiser pear, Golden apple, apricot and floral notes of orange blossom and tarragon stand out on a mineral background.
Taste:
Soft, intense and enveloping. With great taste intensity and persistence, it envelops the palate with pleasantness and taste balance. Great correspondence with the aroma , excellent in the exit mineral.
Product available!
Organoleptic characteristics of “Sedicigrammi” Valdobbiadene DOCG
Production area:
Valdobbiadene and Vittorio Veneto.
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 and Vittorio Veneto.
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 “Sedicigrammi” Valdobbiadene DOCG
Ideal for quality time with friends or family, this enveloping sparkling wine pairs beautifully with:
White meat dishes, such as orange-glazed duck breast
Rustic dishes, such as chanterelle and gruyere crostini
The serving temperature of “Sedicigrammi” Valdobbiadene DOCG
Serve at 6-8°C
The ideal recipes with “Sedicigrammi” Valdobbiadene DOCG
SECOND COURSE - MEAT
Orange-glazed duck breast with potatoes
Cooking time 40 min
PREPARATION 30 min:
Clean the orange-lacquered duck breast, removing the small feathers that remain attached to the skin with kitchen tweezers. Cut the breasts on the skin side, making 3 diagonal cuts and 4 transversal cuts to create diamonds. Place them on the cut side in a very hot non-stick pan and cook for 3 minutes so that a golden crust forms; then turn them over and let them brown on the other side for another 3 minutes: the duck will cook with its own fat released during cooking. When the breasts are ready, place them with the skin facing upwards on a baking tray, which you can line with baking paper. Pour in the liquid formed during cooking and season with salt. Put the orange marmalade in a small bowl and then brush the skin of the breasts, covering them evenly. With the back of a knife, crush the juniper berries, pressing with your hands; season the breasts with the berries, the rosemary leaves, the oil and finally pour the water on the bottom of the pan. Cover with aluminum foil and cook in a static oven preheated to 160° for 30-40 min (or at 130° for 20-30 min if in a fan oven).
In the meantime, prepare the potatoes: wash the new potatoes under plenty of fresh running water. Using a knife or a mandolin, cut them into 2-3 mm thick slices without removing the peel, placing them in a container with water as you cut them to prevent them from blackening. Once finished, brown a peeled clove of garlic with a drizzle of oil in a non-stick pan, then drain the potatoes and dry them with a clean cloth. When the garlic has browned, place the sliced potatoes on the stove and cook over medium heat for 15 minutes. Add a few rosemary leaves to flavor and season with salt. Once ready, remove the garlic. After 30-35 minutes, check the cooking of the meat by cutting the heart of the breast with a knife or checking with a probe: in this case, the temperature should be 71°; if it turns out to be lower, leave the duck in the oven and check again after 5-10 minutes. Once ready, remove from the oven and plate: serve your orange-lacquered duck breast, accompanied by the new potatoes you have prepared and a few slices or segments of orange.
In the meantime, prepare the potatoes: wash the new potatoes under plenty of fresh running water. Using a knife or a mandolin, cut them into 2-3 mm thick slices without removing the peel, placing them in a container with water as you cut them to prevent them from blackening. Once finished, brown a peeled clove of garlic with a drizzle of oil in a non-stick pan, then drain the potatoes and dry them with a clean cloth. When the garlic has browned, place the sliced potatoes on the stove and cook over medium heat for 15 minutes. Add a few rosemary leaves to flavor and season with salt. Once ready, remove the garlic. After 30-35 minutes, check the cooking of the meat by cutting the heart of the breast with a knife or checking with a probe: in this case, the temperature should be 71°; if it turns out to be lower, leave the duck in the oven and check again after 5-10 minutes. Once ready, remove from the oven and plate: serve your orange-lacquered duck breast, accompanied by the new potatoes you have prepared and a few slices or segments of orange.
INGREDIENTS for 4 people - For the duck:
- 1.6 kg duck breast (2 x 800 g each)
- 60 g orange marmalade
- 50 g water
- 6 juniper berries
- 1 sprig of rosemary
- Extra virgin olive oil to taste
- 1 pinch of fine salt
For the new potatoes:
- 600 g new potatoes
- 1 clove of garlic
- 15 g of extra virgin olive oil
- 1 sprig of rosemary
SINGLE DISH - VEGETARIAN
Chanterelle and Gruyere Crostini
Cooking time 10 min (+ 5 min grill)
PREPARATION 15 min:
To prepare the chanterelle and gruyere crostini, wash the chanterelle mushrooms very quickly under cold running water and dry them with a clean cloth. Or, if they are not very dirty, dry them with a soft, damp cloth. Cut the larger chanterelles into smaller pieces. Place the extra virgin olive oil and the well-crushed garlic in a pan, fry for a minute and add the chanterelles, which you will cook over low heat for 5 minutes. Add the finely chopped parsley, cook for another minute, finish cooking and season with salt and pepper.
Meanwhile, grate the Gruyere and cut 8 slices of bread about 2-3 cm thick from a loaf of bread. Place the bread slices on a baking tray, turn on the grill and bake them for a minute, until they are toasted. At this point, place some Gruyere cheese on each crostini and brown them for another minute; then, place a spoonful of chanterelles on each slice of bread and you are ready to serve your chanterelle and Gruyere crostini at the table.
Meanwhile, grate the Gruyere and cut 8 slices of bread about 2-3 cm thick from a loaf of bread. Place the bread slices on a baking tray, turn on the grill and bake them for a minute, until they are toasted. At this point, place some Gruyere cheese on each crostini and brown them for another minute; then, place a spoonful of chanterelles on each slice of bread and you are ready to serve your chanterelle and Gruyere crostini at the table.
INGREDIENTS for 4 people:
- 8 slices of bread
- 1 clove of garlic
- 150 g chanterelle mushrooms
- 8 tablespoons of Gruyere to grate
- 1 bunch of parsley
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Black pepper to taste
