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VALDOBBIADENE PROSECCO SUPERIORE DOCG EXTRA BRUT
“Zerogrammi” Valdobbiadene DOCG
Tasting Notes “Zerogrammi” Valdobbiadene DOCG
Colour:
Pale straw yellow with greenish reflections, compact and persistent foam, fine perlage.
Aroma:
Intense and fine. Floral scents, acacia and light notes of peach and minerals stand out.
Taste:
Dry and crisp on entry, with aromatic intensity. Round in the finish dry and balanced.
Product available!
Organoleptic characteristics of “Zerogrammi” Valdobbiadene DOCG
Production area:
Valdobbiadene.
Soil:
Limestone, clayey.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Destemming and cooling of the grapes at 15°C. 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.
Soil:
Limestone, clayey.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Destemming and cooling of the grapes at 15°C. 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 “Zerogrammi” Valdobbiadene DOCG
Ideal for intimate dinners between friends and loved ones, this fresh and elegant wine goes well with:
Autumn dishes, such as pumpkin soup
Seafood dishes, such as shrimp salad
The serving temperature of “Zerogrammi” Valdobbiadene DOCG
Serve at 6-8°C
The ideal recipes with “Zerogrammi” Valdobbiadene DOCG
FIRST COURSE - VEGETARIAN
Pumpkin soup
Cooking time 35 min
PREPARATION 15 min:
To make the pumpkin cream soup, first clean the pumpkin and cut 1 kg of pulp into cubes, then cut the leek into slices.
Heat the oil in a large saucepan, add the leek and sauté for a few minutes over medium-low heat, stirring to prevent it from burning. If necessary, you can add a ladle of hot broth.
When the leek is well browned, add the pumpkin and stir for a few minutes to flavor it, then cover with the hot broth. Cook the pumpkin, stirring often, it will take about 25-30 minutes.
When the pumpkin is very soft and almost mushy, season with salt and pepper, then flavor with nutmeg. At this point add almost all the cream, keeping some aside for the final decoration. Blend with an immersion blender to combine; it should be smooth and velvety.
Coarsely chop the hazelnuts with a knife. Pour the hazelnuts into a pan together with the rosemary and a drizzle of oil and toast for a few minutes.
Garnish the plates with the reserved cream, mix lightly and complete with the toasted hazelnuts and a few sprigs of rosemary: your pumpkin cream soup is ready to be served.
Heat the oil in a large saucepan, add the leek and sauté for a few minutes over medium-low heat, stirring to prevent it from burning. If necessary, you can add a ladle of hot broth.
When the leek is well browned, add the pumpkin and stir for a few minutes to flavor it, then cover with the hot broth. Cook the pumpkin, stirring often, it will take about 25-30 minutes.
When the pumpkin is very soft and almost mushy, season with salt and pepper, then flavor with nutmeg. At this point add almost all the cream, keeping some aside for the final decoration. Blend with an immersion blender to combine; it should be smooth and velvety.
Coarsely chop the hazelnuts with a knife. Pour the hazelnuts into a pan together with the rosemary and a drizzle of oil and toast for a few minutes.
Garnish the plates with the reserved cream, mix lightly and complete with the toasted hazelnuts and a few sprigs of rosemary: your pumpkin cream soup is ready to be served.
INGREDIENTS for 4 people - For the cream soup:
- 1,5 kg Delica pumpkin (to be cleaned)
- 150 g leeks
- 100 g fresh liquid cream
- 800 g vegetable broth
- 1 pinch of nutmeg
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
To garnish:
- 80 g whole peeled hazelnuts
- Extra virgin olive oil to taste
- 2 sprigs of rosemary
SINGLE DISH - FISH
Shrimp Salad
Cooking time 10 min
PREPARATION 30 min:
To prepare the shrimp salad, start by cleaning the shrimp. Separate the tail from the rest of the body, then remove the legs and cut the back where the dark filament of the intestine is. Separate that too using the tip of a knife or a toothpick. At this point you should have about 320 grams of cleaned shrimp. Pour them into a bowl and season with salt, pepper and oil. Add the sweet paprika, mix and set aside to flavor.
Meanwhile, clean the spring onion and cut the base. Then slice it thinly using a mandolin , or a knife, and then put it in a bowl with water and ice: this way the flavor will soften and it will be crispier.
In the meantime, clean the mango by peeling it and slicing it thinly; put this aside too. Finally, move on to the avocado: cut it in two, remove the seed using the blade and then peel it. Finally, slice it into 8 pieces. Heat a grill and cook the avocado slices, cooking for 1 minute first on one side and then on the other. Place on a plate and move on to cooking the shrimp, these will cook for 2 minutes on one side and 1 on the other: remember not to turn them so that the cooking will be uniform. Place these on the plate too so that they will cool and prepare the salad.
cleaned lamb's lettuce and rocket into a bowl . Add the drained spring onion slices, season with oil, salt and pepper and mix. On a serving dish arrange some salad together with a couple of pieces of grilled avocado and a few slices of mango. Finally garnish with the prawns.
Prepare a dressing by grating the zest of 1 lime into a bowl with the Greek yogurt. Then squeeze the juice and pour it in. Mix thoroughly and then pour a few spoonfuls onto the plate and your fresh and tasty shrimp salad is ready: enjoy your meal
Meanwhile, clean the spring onion and cut the base. Then slice it thinly using a mandolin , or a knife, and then put it in a bowl with water and ice: this way the flavor will soften and it will be crispier.
In the meantime, clean the mango by peeling it and slicing it thinly; put this aside too. Finally, move on to the avocado: cut it in two, remove the seed using the blade and then peel it. Finally, slice it into 8 pieces. Heat a grill and cook the avocado slices, cooking for 1 minute first on one side and then on the other. Place on a plate and move on to cooking the shrimp, these will cook for 2 minutes on one side and 1 on the other: remember not to turn them so that the cooking will be uniform. Place these on the plate too so that they will cool and prepare the salad.
cleaned lamb's lettuce and rocket into a bowl . Add the drained spring onion slices, season with oil, salt and pepper and mix. On a serving dish arrange some salad together with a couple of pieces of grilled avocado and a few slices of mango. Finally garnish with the prawns.
Prepare a dressing by grating the zest of 1 lime into a bowl with the Greek yogurt. Then squeeze the juice and pour it in. Mix thoroughly and then pour a few spoonfuls onto the plate and your fresh and tasty shrimp salad is ready: enjoy your meal
INGREDIENTS for 4 people - For the shrimp:
- 650 g shrimp (to be cleaned)
- 1 teaspoon sweet paprika
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fine salt
- 1 teaspoon black pepper
For the salad:
- 50 g lettuce
- 25 g rocket
- 120 g mangoes
- 1 Avocado
- 30 g red onions
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fine salt
- 1 teaspoon black pepper
For the yogurt sauce:
- 50 g Greek yogurt
- 1 lime
