Grape variety
90% Glera grapes - 10% Bianchetta Trevigiana
Production area
Bacio
Altitude
300 m a.s.l.
Ageing in Autoclave
Minimum of 5 months
Rootstock
420/A
Vine Training System
Double Arched Cane
Harvest
From mid to late September. Hand-harvested with careful selection of the grapes.
Wine making
Traditional white wine method at controlled temperature, with soft pressing of the grapes.
Ageing
The wine continues to age in tanks, with a 2–3 month period of cold ageing, developing greater harmony and structure.
Winemaking method
Made according to the Martinotti Method and in accordance with the production regulations for Valdobbiadene Prosecco Superiore DOCG. Secondary fermentation takes place in an autoclave at a controlled temperature of approximately 18 °C. After ageing on the lees, the wine is cold-stabilised at -4 °C and microfiltered before bottling.
Rooted in the terroir
Brunoro Valdobbiadene DOCG Rive di San Pietro di Barbozza Extra Dry comes from the steep hillsides of one of Valdobbiadene’s most highly regarded Rive. Here, Glera grapes find ideal conditions to express finesse, aromatic character and freshness, giving rise to a harmonious and elegant sparkling wine.
Azienda Agricola Brunoro, founded by Emma Brunoro together with her husband Matteo Varaschin, represents an important part of our family history. A story deeply rooted in these hills, carried forward today through wines that reflect their distinctive character and authenticity.
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Pairings
The features of this Brunoro make it elegant and versatile. It finds its natural place in fine dining, pairing beautifully with appetisers, first courses and delicate white meat dishes.
