The Valdobbiadene DOCG in the Extra Dry edition, if served at 8-10°C, is great as aperitif and it’s also the base of some cocktails as Spritz, Bellini and Rossini.
The Brut edition can be drunk with main courses, seafood and vegetables appetizers, seafood courses in general, both cooked and raw.
In Veneto, especially in the mountain area, they match the sparkling wine with bottom with sausages as headcheese, pork loin, rotisserie chicken and grilled pork sausages. The important thing is that everything is tasty. The best match ever is the food that is good with the wine.
Organoleptic characteristics of the Prosecco
Wine with lees
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