RDO Prosecco Extra Dry Millesimato DOCG

When Adriano Dal Bianco engineered a gravity-feed vinification system at Terre di Ogliano — moving must from reception through soft pressing to fermentation tanks without a single pump — he applied a technique borrowed from premium still-wine estates to a Charmat-method house, a deliberate transgression of category convention.

The R.D.O. designation anchors this Millesimato to Rive di Ogliano, the only sub-zone in the entire Conegliano Valdobbiadene DOCG with glacially-derived morainic soils: free-draining, mineral-rich deposits left by the Piave glacier, sitting within a natural amphitheatre where cold Alpine air descends nightly through the Fadalto valley, driving diurnal swings that sharpen aromatic intensity and preserve acidity.

100% Glera, white-vinified at 15–18°C in stainless steel, undergoes secondary fermentation in pressurised autoclaves at 13–14°C for approximately three months — triple the duration of Masottina's standard DOC Treviso line — followed by a further month of post-autoclave bottle rest.

Residual sugar sits in the Extra Dry bracket (12–17 g/l), yet the morainic mineral backbone keeps the palate from reading sweet. The Millesimato single-vintage declaration is the special feature: where most Prosecco DOCG is blended across years, this bottling commits to a single harvest, making terroir expression — not consistency blending — the explicit goal.

Drink within two to three years of harvest for peak aromatic lift and mousse finesse.