Contradagranda Prosecco Superiore Brut DOCG

When Epifanio Dal Bianco founded Masottina in 1946, the hills above Ogliano were farmed by families who had never heard of a gravity-feed winery — that engineering decision came from his son Adriano, who designed the Terre di Ogliano facility so that must travels from reception through soft pressing to fermentation tanks without a single pump stroke, eliminating oxidation at every transfer point. ContradaGranda is the house's DOCG multi-subzone blend, drawing fruit from three distinct communes: Ogliano for complexity, Solighetto for floral lift, and Rolle for structural acidity. Ogliano's soils are glacial-morainic — the only such geology in the entire Conegliano Valdobbiadene DOCG — delivering free-draining fertility and a natural water reserve that sustains vines through dry spells, while nightly Alpine air descending through the Fadalto valley drives diurnal swings that sharpen aromatic intensity. Secondary fermentation runs approximately one month in pressurised stainless-steel autoclaves at 13–14°C, followed by roughly one month of post-autoclave bottle rest; no oak touches the wine at any stage. Residual sugar sits at or below 12 g/l Brut threshold, consistent with the house philosophy of fruit precision over sweetness. The special feature here is the deliberate cross-subzone architecture: where most DOCG Prosecco draws from a single hillside, ContradaGranda is engineered as a composite terroir, using Rolle's limestone-driven acidity as a structural counterweight to Ogliano's richer morainic fruit.