Prosecco Superiore Doro Nature brut

Valdobbiadene Prosecco Superiore Docg millesimato

An unusual but intriguing version of the Prosecco Superiore DOCG Valdobbiadene Brut because we like it ourselves, and we like to give you what we like.


Doro is the name of the vineyard, is coming from a single vineyard.

How we make

Vinification: destemming and gentle hydraulic pressing, static settling of juice, fermentation on the native yeasts, remains on the lees for a period of 90 days. We didn’t add sugar, we add just must. Pressurization in steel tank, charmat method.

Soil and vineyard

The soil is of glacial moraine origin, chalky, rocky, lean and reach in minerals. Vineyard altitude is 180 m above sea level. Training system: Sylvoz. Planting density: 4000 vines per hectare. Harvest period: second half of September. Yield: around 80 hectolitres per hectare. The climate can be defined as temperate, cold winters and warm, well-ventilated, non-muggy summers. Considerable day/night temperature shifts, particularly during summer.


Pale yellow, bright and sparkling fine continuos bubbles.


Distinct fruit and flower scent, typical of Prosecco: golden apple and bread crust.


Balanced, dry, slightly acidic creamy.


Alcohol 11,50% vol.
Sugar 3 gr/l
Ph 3,25
Total acidity 5,80 gr/l
Pressure 5,5 bar
Net Estract 21,5 gr/l
Sulfites: 75 mg/l

Drink it with

Somebody you love.