Our oenologist Federico Salvador guides us in a tasting of one of the most popular Proseccos among those who prefer slightly sweeter wines: our Millesimato Extra Dry. To start, he takes a classic glass with a thin stem and an inverted cone bowl whose shape allows the bubbles to rise so we can appreciate the characteristics of the sparkling wine to the full.
Upon visual examination, the Extra Dry has a bright straw yellow colour with pale lime green reflections which are typical of this wine; the bead is fine and persistent.
Next the oenologist swirls the wine around in the glass to release the aromas so they can rise upwards. It is subtly fruity on the nose with clear notes of golden delicious apple, peach and pear and a floral hint of wisteria.
In the mouth, the wine reveals its full and pleasant fragrance that verges agreeably on the sweet, with a refined and unmistakable balance of flavours. With residual sugar of 15 g/l, it is a classic Extra Day and decidedly smoother than, for example, an Extra Brut.
All in all, it is an outstanding Prosecco, thanks to the unparalleled quality of the 100% Glera grapes which are harvested in Conegliano Valdobbiadene and, above all, the exclusive Gianfranco Follador Method® which preserves the aromas and enhances the flavours.
When served at its ideal temperature of 8°C, Follador’s Millesimato Extra Dry is an aperitif par excellence and the perfect accompaniment to fish and shellfish. As with all medium sweet wines, it is also ideal at the end of a meal when biscuits and dry pastries are brought out, a tradition typical of many regions in Italy.