Discovering Brut Nature
The Superiore Brut Nature, with its particularly low sugar residue is a unique wine with superb rotundness, perfectly at home on the table and able to respond to the more discerning consumer’s requirements for a wine that is at once fine and complex.
A wine with an ancient soul, deeply rooted in the area’s traditions yet in tune with changes in tastes and market trends. This is one of the key factors in the success of Prosecco Superiore, alongside the unique landscape, soil and climate in the hills provided by mother nature, always ideal for wine cultivation, and the incredible innovations made by oenologists keen to improve quality year-on-year and provide the right kind of wine for every kind of consumer. It’s certainly no accident that the oldest wine school in Italy, founded 140 years ago in Conegliano, is right here in the Superiore area.
The keyword in the work and development of the Superiore over the last few years has been destagionalizzazione (literally “deseasoning”, making the wine less season-dependent). The Superiore DOCG, as a wine for special occasions or for everyday aperitifs, has become extremely versatile, perfect for every occasion, and throughout the meal. This evolution has been driven by the range of versions that define the denomination and which are differentiated by sugar residue: The Brut (with a sugar residue between 0-12 grams per litre) is ideal for fish and vegetable-based hors d’oeuvres as well as with all kinds of first courses and throughout the meal. The Extra Dry (from 12-17 g/l) makes a great aperitif but goes well with bean and seafood soups, pasta dishes with delicately flavoured sauces, cheeses and white meats. The Dry (from 18-32 g/l) is the sweetest version and is best with special dishes from spicy international fusion recipes to pastries and cakes.
This classic distribution has now been broadened – offering even greater versatility and the ability to pair the wine with even greater precision – by two new versions. The Extra Brut (sugar residue below 6 g/l) and the Brut Nature (below 3 g/l). This last is the latest addition to the Superiore family, a wine which is the result of a great deal of hard work to maintain the aroma, softness, loveliness and fruitiness so typical of the Conegliano Valdobbiadene area, but which also has its own peculiarities and a quality which will appeal to the finest palates. Above all this new version is especially suited to certain foods, including raw fish, crustaceans, scampi and delicately flavoured seafood (so no oysters, for example).
The Superiore Brut Nature, with its particularly low sugar residue is a unique, almost niche wine with superb rotundness – the softness deriving from its structure – perfectly at home on the table and able to respond to the more discerning consumer’s requirements for a wine that is at once fine and complex. This wine adds to the Superiore range, ever more sure of their reputation as wines of genuine quality and wine-producing culture.
[This article was originally published in the Visit Conegliano Valdobbiadene magazine, issue Autumn Winter 2017. The magazine is available here]