2025 Nani Rizzi Valdobbiadene Prosecco Superiore Millesimato Dry

This delicious Prosecco Superiore Cru Millesimato Dry DOCG is made from 85% Glera, 10% Bianchetta (also known as Arneis), and 5% Perera grapes. The Italian winery Nani Rizzi produces this Prosecco by combining traditional methods with new, innovative techniques. The beautiful vineyards in the Conegliano Valdobbiadene region are situated at an altitude of 250-300 meters. After the grapes have been harvested exclusively and very carefully by hand, the vinification is carried out using light cold maceration to obtain a high-quality product. Nani Rizzi selects the best grapes of the year for this Prosecco.

The Prosecco Superiore Cru Millesimato Brut, with its beautiful pale straw-yellow color, has an intense and refined taste with lovely fruity notes of ripe apple and yellow-fleshed peach, accompanied by a delightful light floral aroma of acacia flowers and rose petals. All of this makes this Prosecco perfectly suited as an aperitif and also delicious with fish starters. This Prosecco has a fine perlage with refined bubbles and is pleasantly mineral and dry with only 8g of residual sugar. In addition to its excellent contents, the packaging of this Prosecco Superiore Cru Millesimato Brut is a showpiece in itself.

Nani Rizzi Winery

Nani Rizzi is a famous and authentic winery located in the Conegliano Valdobbiadene region and is internationally known for its excellent Prosecco wines, which are made with great passion. Nani Rizzi is one of the few wineries allowed to use the Prosecco Superiore designation. After all, there is Prosecco and then there is Prosecco Superiore, and that makes a world of difference. To be allowed to use Prosecco Superiore DOCG, strict rules must be met:

1. The grapes must come from the Conegliano Valdobbiadene region and the vinification must also take place here. The following municipalities fall within this region: Conegliano, San Vendemiano, Colle Umberto, Vittorio Veneto, Tarzo, Cison di Valmarino, San Pietro di Feletto, Refrontolo, Susegana, Pieve di Soligo, Farra di Soligo, Follina, Miane, Vidor and Valdobbiadene.
2. The minimum amount of Glera (the official name of the Prosecco grape) in the wine must be at least 85%.
3. The maximum yield per hectare is 135 hectoliters per hectare. This is substantially higher for regular Proseccos.
4. The maximum amount of juice relative to the harvested fruit is 70%. Therefore, a maximum of 70 liters of juice may be pressed from 100 kilos of grapes.
5. Bottling must take place in the province of Treviso.

Only bottles produced according to the stated rules may bear this label, which is usually affixed to the back of the capsule. 'DOCG' is also often mentioned on the label, or written out in full: Denominazione de Origine Controllata et Garantita. The terms 'Prosecco Superiore', 'Valdobbiadene', and 'Conegliano' may also only be used for DOCG Proseccos. So, there are plenty of ways to see if the Prosecco in front of you meets the strict DOCG requirements!

FUN FACT: In the 'Attachments' tab, you will find the official factsheet for this fine wine. We will automatically send this to you upon ordering this wine. The wine is stored in our climate-controlled Wine Warehouse, and if you come to collect the wine, you will often receive a nice discount . You will see your discount immediately when you select 'Pick up' on the checkout page. We are located in Dordrecht, almost next to the A16, with ample parking. Click here for our address.

Need advice on finding the ideal wine for your dish? Click here for our exclusive Sommelier. Free for Grandcruwijnen customers.  

1. Fresh sushi with salmon and avocado

The soft fat texture of the salmon and the creaminess of the avocado are beautifully balanced by the fresh acidity and the light sweetness of the prosecco. The bubbles refresh the palate between bites and support the umami of the fish.

2. Crispy goat cheese salad with apple and walnuts

The slightly sweet notes of the prosecco harmonize with the fresh, tart apple, while the carbonation cuts through the creamy character of the goat cheese. The nutty component adds extra depth to the combination.

3. Tempura shrimp with lime mayonnaise

The fine mousse and slightly sweet style of the wine pair beautifully with the crispy batter. The lime in the sauce brings out the citrus accents in the wine, keeping the whole dish fresh and lively.

4. Vitello tonnato with capers

The creamy tuna sauce and the subtly seasoned veal slices form an elegant combination with the fruity freshness of the prosecco. The wine accentuates the saltiness of the capers and lends the dish a lightness.

5. Ravioli with lobster and mascarpone in a light butter sauce

The luscious lobster filling is softened by the fine prosecco mousse. The gentle sweetness complements the delicate shellfish flavors seamlessly, leaving room for the smoothness of the sauce.

6. Shallot tarte tatin with thyme and goat cheese

The caramelized shallots provide a subtle sweetness that complements the dry yet fruity character of the prosecco. The thyme and goat cheese give the dish an earthy, spicy undertone that contrasts with the fresh bubbles.