N. 2 Valdobbiadene Prosecco D.O.C.G. Extra Dry

Bottignolo's Valdobbiadene Prosecco originates in the UNESCO-listed Prosecco hills northeast of Treviso, where slate and marl soils at 200–300 meters elevation define the subregion's mineral signature. The Glera grape—Prosecco's sole permitted variety—ripens on south-facing slopes with morning fog protection, concentrating acidity and stone-fruit aromatics.

Production follows the Charmat method: base wine undergoes secondary fermentation in sealed steel tanks (not individual bottles), preserving delicate floral notes while building fine, persistent perlage. The Extra Dry classification (12–17 g/L residual sugar) balances the wine's natural acidity with subtle sweetness, avoiding the cloying character of Demi-Sec expressions. Bottignolo's house style emphasizes extended lees contact post-fermentation, developing brioche and almond undertones absent in rushed commercial Prosecco.

This is a working-producer's wine: Bottignolo has farmed Valdobbiadene since the 1970s, resisting the industrial consolidation that homogenized the region. The Extra Dry sits at the intersection of aperitif freshness and food-wine versatility—neither bone-dry nor dessert-leaning.