Crede, Valdobbiadene Prosecco Superiore DOCG – 2015
- Appellation: Valdobbiadene Prosecco Superiore DOCG
- Location: On top of steep hills
- Elevation: 250 meters (820 feet)
- Exposure: South, southeast
- Training: Double arched cane (cappuccina)
- Harvest Date(s): End of September
This wine is made from Glera, Veradiso and Pino Bianco grapes grown on the steep hills of the Bisol Vineyards. The first two varieties enjoy an ideal habitat in the clay-laden earth with subsoil of marine sandstone known as “crede” that is common to this part of the countryside. This type of terrain is particular and beneficial to the grapes, which do not suffer from aridity during critical periods but instead become notably enriched with noble acids, varietal aromas and fruitiness.
Fermentation: Stainless-steel tanks for 15 days at 16 C (61 F)
Maceration: Cold, for 12 hours
Second Fermentation: Charmat method in autoclaves (20 days at 16 C / 61 F)
The color is a brilliant, light straw yellow with nuances of green, while perlage features a myriad of minute and persistent bubbles. The bouquet of wildflowers is suitably intense, fresh and elegant and emanates an extremely agreeable fruitiness. The flavor reflects the fruity bouquet with its scents of apples and pears and the overall harmony is completed by a rich and fine sapidity.
- Serving Suggestions: Serve at a temperature of 8 C (46 F) in a crystal goblet.
Varietal Composition: 85% Glera, 10% Pinot Bianco, 5% Verdiso (made from 100% estate fruit)
Cases Produced: 25,000 (12/750)
Dry Extract: 17.5g/L
Crede, Valdobbiadene Prosecco Superiore DOCG – 2015 – Top 50 Wines of 2016, #27 – VinePair
"This is what high-quality prosecco should taste like: a creamy texture balanced by an extremely fresh and light acidity."
Crede, Valdobbiadene Prosecco Superiore DOCG – 2015 – 91 points – Vinous
“… flavors of green apple, nectarine and jasmine have a noteworthy mineral edge. Finishes long and bright, with memorable focus and purity. Delightful Prosecco Brut; I have long believed Crede to be one of the best Brut Proseccos made by anyone …”