Glera

Grave di Stecca is Nino Franco's exposed single vineyard on the slopes of the Prealpi. The south-facing vineyard is planted exclusively with the Prosecco grape Glera. Brilliantly shining white gold, gently developing perlage, a bouquet of sage with fresh fruit flavours. Very pleasantly dry flavour, silky and long – the indisputably great top-quality wine from the renowned Prosecco producer. SUPERIORE.DE

107 hectares. That's all. Across the entire Valdobbiadene Denominazione, which stretches across 15 municipalities and thousands of hectares of steep slopes, there is exactly one hill that has been demarcated by its own regulations since 1969 – a golden pentagon, as the locals call it, whose plots measure on average barely two tenths of a hectare. Cartizze is the grand cru of Veneto. Andreola sources his grapes from the "Cartizze Alto" sub-region – the limestone-rich ridge of the hill, where marl and sandstone alternate, the soils are flat and rich in minerals, and the perfect south-facing aspect balances the "Alta Collina" climate. Temperatures remain mild and stable – cooler than in the valley floor, warmer than the exposed steep slopes surrounding it. It is precisely this balance that produces a Glera of exceptional ripeness and aromatic complexity. The grapes come from long-standing contract growers who have been supplying Andreola for generations – because Cartizze is not a vineyard you can simply buy. If you’re lucky, you might cultivate a fraction of it.

The family-run Andreola winery in Col San Martino was founded in 1984 by Nazzareno Pola in the heart of the Valdobbiadene wine-growing region. In his honour, a beautiful Prosecco Superiore is produced here every year in small batches, the 2024 vintage has once again received the highest accolade from Gambero Rosso. For Stefano Pola, the "Etichetta del Fondatore" represents the ultimate expression of finesse and olfactory elegance that the Glera grape can offer in the heart of the Prosecco Superiore region – combined with the verticality and juiciness imparted by the soils, without ever losing its lightness and drinkability.

Grappa Monovitigno Il Prosecco Bianco is the ideal summer grappa: fresh, floral and with a playful flavour. Excellent enjoyment at a serving temperature of 11 degrees and also brilliant for the preparation of many cocktails. SUPERIORE.DE

Cartizze is the smallest and most prestigious area within Valdobbiadene – a hilltop covering barely more than a hundred hectares, regarded as the Grand Cru of Prosecco. The aspect and soil composition of this vineyard, centred around the hamlet of Santo Stefano, have always guaranteed a level of excellence unmatched by any other part of the appellation. 100% Glera, gently pressed and fermented as a single variety under controlled temperatures. The wine is fermented in an autoclave – natural fermentation over around fifty days at 12 to 13°C, significantly longer than is usual in the standard Charmat method. This patience gives the wine its depth and complexity. The "Dry" style, sweeter than Extra Brut or Brut, is not a stylistic whim here, but a tradition: this is how Cartizze has always been made.

Bright silver-grey with a persistent, finesse-rich perlage. A wonderful nose of white flowers and light-coloured fruit. Full, broad and creamy elegance on the palate, supported by a delicate interplay of sweetness and acidity. A very expressive and sensual Prosecco Superiore from the top Cartizze vineyard. SUPERIORE.DE

Cartizze covers just over 100 hectares, and right in the middle of it, between Santo Stefano and San Pietro di Barbozza, lies Villa Sandi's La Rivetta vineyard. The slopes are steep and, in places, difficult to access; the vines are tended by hand, just as one would in a garden. The soil dates from the Miocene period; it is sandy, with calcareous sandstone and clay. Behind the estate stands the Polegato family: the grandfather purchased his first vineyards in the early 1920s. In the late 1970s, his grandsons Mario and Giancarlo acquired a villa in Crocetta del Montello, dating from 1622, which had once hosted Napoleon, and were among the first to export Prosecco abroad. The grapes are harvested in mid-September. The whole grapes are fed into the pneumatic press and gently pressed; the must is racked once. The second fermentation takes place at 15 to 16 degrees and is halted by cooling as soon as the alcohol and sugar levels are correct.

What remains when the Prosecco goes into the bottle? The Glera marc – aromatic, fresh, full of potential. Nonino recognises this value and transforms it into a grappa that combines the lightness of Prosecco with the depth of barrique ageing. Fresh, destemmed vinacce from selected growing areas are immediately fermented and distilled in Benito's copper steam stills. Then 24 months begin in barriques and small barrels under customs seal – time enough to turn clarity into warm amber with golden reflections. The result is soft and floral: green apple and almond blossom are reminiscent of the original grape, before subtle notes of vanilla and chocolate join in. Creamy and flattering on the palate, with a hint of milk chocolate on the long finish. SUPERIORE.DE

This artisanal grappa is produced by slow bain-marie distillation using the discontinuous method from selected Glera marcs from the estate's own Prosecco Superiore DOCG production. The pressed marcs are immediately taken to the distillery, where they arrive fragrant and fresh. After maturing in steel tanks, the grappa rests for at least 24 months in barriques made of first-class French oak and acacia wood, where it acquires its beautiful amber hue and great finesse and softness. Fine fragrance of apricots, vanilla and honey, of medium strength on the palate, very soft and full, with remarkable length. SUPERIORE.DE