Profile

Structure

Bodylight
Aciditymedium
Sweetnessoff dry
Oaknone or neutral

Drinking window

Best 1 to 3 years from vintage.

vintage1 yrs3 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Light-bodiedMedium acidityOff DryAromatic And Gently Sweet finish

Aroma: ripe pear, white peach, elderflower, light honey

Palate: soft peach, melon, delicate sweetness, citrus finish

The Extra Dry expression from Col Vetoraz's elevated hilltop estate. Off-dry with gentle floral sweetness; the altitude of the estate prevents the Extra Dry from tipping into overripe territory, maintaining freshness.

What it pairs with

With cheese

Asiago Pressato Our pick Fresh Asiago Pressato is sweet and slightly tangy, with a soft, buttery paste. An Extra Dry Prosecco carries a touch of sweetness that meets the milky flavour, while its acidity and bubbles clear the butter from the palate.

How to serve Col Vetoraz Valdobbiadene Prosecco Superiore Extra Dry

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a tulip flute , the bowl shape rewards the wine's structure.
  4. Pair with. Mixed cured meats (salumi misti), Fried zucchini flowers with ricotta. Match the wine's structure to the dish's fat and salt.

History

The Extra Dry was added to the Col Vetoraz range a few years after founding, responding to the category's dominance in Italian aperitivo culture. As with the Brut, the estate's altitude at Santo Stefano gives the Extra Dry a lift of freshness unusual in the style.

  1. 1995Col Vetoraz adds Extra Dry to the range alongside the Brut and Cartizze.

Facts

Producer
Col Vetoraz Spumanti · visiting guide
Grapes
Glera
Classification
Valdobbiadene Prosecco Superiore DOCG
Oak
No oak; Charmat method
ABV
11.0%
Price
EUR 13-18 at retail
Drinking window
1-3 from vintage
First vintage
1995

Frequently asked about Col Vetoraz Valdobbiadene Prosecco Superiore Extra Dry

What does Col Vetoraz Valdobbiadene Prosecco Superiore Extra Dry taste like?

On the nose, ripe pear, white peach, elderflower, light honey. On the palate, soft peach, melon, delicate sweetness, citrus finish. Structurally light-bodied, medium acidity with a aromatic and gently sweet finish. The Extra Dry expression from Col Vetoraz's elevated hilltop estate. Off-dry with gentle floral sweetness; the altitude of the estate prevents the Extra Dry from tipping into overripe territory, maintaining freshness.

When should I drink Col Vetoraz Valdobbiadene Prosecco Superiore Extra Dry?

Drink 1-3 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Col Vetoraz Valdobbiadene Prosecco Superiore Extra Dry?

Mixed cured meats (salumi misti) is the canonical pairing; Fried zucchini flowers with ricotta is the other strong match. Off-dry sweetness counterbalances the saltiness of cured meats.

What grapes are in Col Vetoraz Valdobbiadene Prosecco Superiore Extra Dry?

The blend is Glera. The wine is classified as Valdobbiadene Prosecco Superiore DOCG.

Tags

drink young glera light body medium acid mood easygoing mood fruity occasion aperitivo occasion weeknight off dry old world pairs with aperitif pairs with charcuterie price everyday sparkling tank

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