Signature
VALDOBBIADENE SUPERIORE DOCG METODO CLASSICO MILLESIMATO
When daring to innovate redefines Glera’s boundaries.
Since 2009, Cinzia Canzian has challenged the territory’s unwritten rules: the first *Méthode Classico* from pure Glera grapes—a bold bet transforming bubbles into an identity manifesto. Believing in Valdobbiadene doesn’t mean repeating; it means innovating.
A dialogue between time and talent: creamy, silk-like bubbles, golden apple, toasted hazelnut, buttery brioche, and a saline minerality recalling the hills’ dry winds. Why choose it? It’s Prosecco’s historical roots as a *Méthode Classico*—a story still evolving. Tasting it every 3-4 months is like flipping through a cellar diary, where yeast and time pen ever-changing chapters.
Radical differentiation: these bubbles speak of hills, not plains, with complex structure, vertical freshness, and an elegance that screams terroir. Cinzia doesn’t produce wines: she cultivates questions. And every bottle holds the answer.
Pale yellow with greenish reflects, bright and sparkling fine continuous bubble
Peach skin, unripe green walnuts, almonds, and a peeled Rennet apple
Refreshing with almost crunchy mouthfeel, savory with minerals, creamy with umami
Drink it with somebody who look for you and want you
Alcohol | 11,5% vol. |
Sugar | 1,25 g/l |
Ph | 3,22 |
Total acidity | 5,5 g/l |
Pressure | 6 bar |
Net Extract | 22,0 g/l |
Sulphites | 30 mg/l |
Wines
Prosecco metodo Classico
Signature
VALDOBBIADENE SUPERIORE DOCG METODO CLASSICO MILLESIMATO
Signature
VALDOBBIADENE SUPERIORE DOCG METODO CLASSICO MILLESIMATO
When daring to innovate redefines Glera’s boundaries.
Since 2009, Cinzia Canzian has challenged the territory’s unwritten rules: the first *Méthode Classico* from pure Glera grapes—a bold bet transforming bubbles into an identity manifesto. Believing in Valdobbiadene doesn’t mean repeating; it means innovating.
A dialogue between time and talent: creamy, silk-like bubbles, golden apple, toasted hazelnut, buttery brioche, and a saline minerality recalling the hills’ dry winds. Why choose it? It’s Prosecco’s historical roots as a *Méthode Classico*—a story still evolving. Tasting it every 3-4 months is like flipping through a cellar diary, where yeast and time pen ever-changing chapters.
Radical differentiation: these bubbles speak of hills, not plains, with complex structure, vertical freshness, and an elegance that screams terroir. Cinzia doesn’t produce wines: she cultivates questions. And every bottle holds the answer.
Pale yellow with greenish reflects, bright and sparkling fine continuous bubble
Peach skin, unripe green walnuts, almonds, and a peeled Rennet apple
Refreshing with almost crunchy mouthfeel, savory with minerals, creamy with umami
Drink it with somebody who look for you and want you
Alcohol | 11,5% vol. |
Sugar | 1,25 g/l |
Ph | 3,22 |
Total acidity | 5,5 g/l |
Pressure | 6 bar |
Net Extract | 22,0 g/l |
Sulphites | 30 mg/l |
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