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Profile
Structure
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
Aroma: apple blossom, lemon, light pear, white flower
Palate: crisp apple, citrus pith, mineral, clean dry finish
The house Brut from Foss Marai at Guia di Valdobbiadene. The Guia area has some of the steepest terraced vineyards in the DOCG zone; the Brut reflects this with a crisp, mineral precision.
What it pairs with
- Insalata di mare (seafood salad) Mineral and high-acid brut is a clean match for mixed chilled seafood.More wines for shellfish and oysters →
- Linguine alle vongole Crisp acidity amplifies the saline depth of clam pasta.More wines for shellfish and oysters →
With cheese
Casatella Trevigiana
Local tradition Qualigeo says Casatella goes well with white and sparkling wines such as Conegliano Valdobbiadene Prosecco. The cheese is soft, sweet and milky, and a dry Valdobbiadene's acidity and fine bubbles cut the creaminess between bites.
Montasio
Local tradition Qualigeo lists Prosecco DOP among the wines of the Montasio zone that it is paired with. Young Montasio is milky and soft; a dry Prosecco's acidity and bubbles lift that richness and leave the mouth clean.
Schiz
Our pick Schiz is browned in butter, finished with cream and eaten with polenta. A dry Valdobbiadene brings acidity and fine bubbles that cut the butter and cream and leave the plain milk flavour clear.
How to serve Foss Marai Valdobbiadene Prosecco Superiore Brut
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a tulip flute , the bowl shape rewards the wine's structure.
- Pair with. Insalata di mare (seafood salad), Linguine alle vongole. Match the wine's structure to the dish's fat and salt.
History
Foss Marai was founded in 1947 at Guia di Valdobbiadene, one of the steepest sub-zones within the DOCG. The estate's founder chose Guia for its south-facing terraces on chalk and clay soils. The Brut has been the house standard since the beginning.
- 1947Foss Marai founded at Guia di Valdobbiadene on steep terraced hillsides.
Facts
- Producer
- Foss Marai · visiting guide
- Grapes
- Glera
- Classification
- Valdobbiadene Prosecco Superiore DOCG
- Oak
- No oak; Charmat method
- ABV
- 11.0%
- Price
- EUR 12-18 at retail
- Drinking window
- 1-3 from vintage
Frequently asked about Foss Marai Valdobbiadene Prosecco Superiore Brut
What does Foss Marai Valdobbiadene Prosecco Superiore Brut taste like?
On the nose, apple blossom, lemon, light pear, white flower. On the palate, crisp apple, citrus pith, mineral, clean dry finish. Structurally light-bodied, high acidity with a fresh and clean finish. The house Brut from Foss Marai at Guia di Valdobbiadene. The Guia area has some of the steepest terraced vineyards in the DOCG zone; the Brut reflects this with a crisp, mineral precision.
When should I drink Foss Marai Valdobbiadene Prosecco Superiore Brut?
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 Foss Marai Valdobbiadene Prosecco Superiore Brut?
Insalata di mare (seafood salad) is the canonical pairing; Linguine alle vongole is the other strong match. Mineral and high-acid brut is a clean match for mixed chilled seafood.
What grapes are in Foss Marai Valdobbiadene Prosecco Superiore Brut?
The blend is Glera. The wine is classified as Valdobbiadene Prosecco Superiore DOCG.
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