Nani Rizzi Prosecco Valdobbiadene Superiore Extra Dry Magnum

Nani Rizzi is a beautiful family business from Valdobbiadene, located in the Italian province of Treviso. Nani Rizzi winery has been growing and producing high quality Prosecco for over 100 years, with grapes from the beautiful hills of Guia. All Nani Rizzi wines originate from the valuable Glera grape, which comes from the famous and picturesque hills of Valdobbiadene. The Glera grape is of very high quality and also represents the deep-rooted and strong roots of the history, family and terroir of winery Nani Rizzi. By combining the use of traditional methods with new innovative techniques, the grapes are transformed into excellent, highly qualified products. Nani Rizzi therefore has a wide range of sparkling wine, which more than represents the excellent quality of the terroir. There is a subdivision of 3 different product types: Cru Nani Rizzi, Docg Nani Rizzi and Doc Nani Rizzi.

The winery was founded by Giovanni who was nicknamed “Nani Rizzi”. Later the winery was greatly expanded by his son Ergi, after which it was taken over again by grandson Denis Spagnol. Denis still cultivates and produces according to the time-honored traditions of his father and grandfather with equally great love and care for the vines and the area.

Nanio Rizzi is one of the few wineries to carry the Prosecco Superiore label. You have Prosecco and Prosecco Superiore and that makes a world of difference. To be able to feed Prosecco Superiore DOCG, strict rules must be met:

- 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.

- The minimum amount of Glera (the official name of the prosecco grape) in the wine must be at least 85%.

- The maximum yield per hectare is 135 hectoliters per hectare. This is substantially higher with the regular Proseccos

- The maximum amount of juice compared to the picked fruit is 70%. So from 100 kilos of grapes, a maximum of 70 liters of juice can be squeezed.

- Bottling must take place in the province of Treviso.

Only bottles produced according to the stated rules are allowed to carry this label on the bottle, which is usually taped to the back of the capsule. The label also often mentions 'DOCG' or is written in full: Denominazione de Origine Controllata et Garantita. Also the terms 'Prosecco Superiore' and 'Valdobbiadene' and 'Conegliano' may only be used with DOCG proseccos. Enough way to see if the prosecco you have before you meets the strict DOCG requirements!

Conegliano Valdobbiadene is located in the picturesque foothills of the Alps in Italy's northeastern region of Veneto — an area renowned for producing excellent Prosecco Superiore wines. In 2009, Conegliano Valdobbiadene obtained DOCG status — the highest classification for Italian wines — and in 2019 it was declared a UNESCO World Heritage Site. Premium vineyards in this area grow amid an undulating landscape with daunting slopes, some so steep they can only be pruned and harvested by hand. The rich diversity of geology and microclimates contribute to the complexity and depth of these wines, which are produced with dedicated care — often reflected in a higher price. Wines may also be referred to here as 'Conegliano Prosecco Superiore DOCG' or 'Valdobbiadene Prosecco Superiore DOCG'.

To put a Prosecco Superiore & Conegliano Valdobbiadene on the label, the following rules must be met. If this is not met, the wine can safely come from Valdobbiadene, but it should certainly not be called Prosecco Superiore. Therefore Conegliano Valdobbiadene does not say much, although the Marketing department of many wineries would have you believe otherwise and the real quality Prosecco Conegliano Valdobbiadene are the wines that are allowed to carry Prosecco Superiore as a quality mark. A good example of a quality Prosecco wine house is for example Nani Rizzi

1. The grapes must come from the Conegliano Valdobbiadene region and this is also where the vinification must take place. 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 with the regular Proseccos.
4. The maximum amount of juice relative to the picked fruit is 70%. So a maximum of 70 liters of juice can be pressed from 100 kilos of grapes.
5. Bottling must take place in the province of Treviso.

The Veneto, known for its imaginative Venice and Lago di Garda. The varied landscape of the Veneto stretches from the Alps to the Adriatic Sea and includes mountains, hills, lakes, river valleys, plains and coastal areas.

More information about Veneto

In the field of wine production, the Veneto stands for both quantity and quality. With an annual production of about 9 million hectoliters from 75,000 hectares of vineyard, this region is number 1, closely followed by Apulieum; and Sicilium ;.

The quality is expressed in the allocation of the number of classifications: the region has 2 DOCGs and 19 DOCs. However, two thirds of the total wine production falls under the 9 IGTs of the region. This means that in addition to a large number of quality wines, the Veneto is also a major producer and exporter of relatively cheaper and easily drinkable wines. In the region almost all types of wine are represented: young white and red wines, a considerable amount of sparkling wines, solid red wines and finally the passiti, within which the Recioto di Soave even enjoys the status of DOCG.

The most famous wines are undoubtedly the Soave, the Valpolicella and the Bardolino. All three come from the westernmost part of the region, around the city of Verona and Lake Garda. The first is a dry white wine based on the Garganega, in combination with the Trebbiano di Soave. Large quantities of it are produced and exported. As with the Valpolicella and the Bardolino, the quality can be quite different, although there have been significant successes across the board in terms of quality in recent years.

The best dry Soave's are usually found at the winemakers who also score high with the sweet DOCG version of the Soave, the Recioto di Soave. A beautiful golden yellow wine, made from partially dried grapes from the Garganega, supplemented with a maximum of 30% Trebbiano di Soave and / or Chardonnay and / or Pinot blanc. The dry Soave has a slightly bitter aftertaste and is a suitable accompaniment for various fish dishes and seafood.

The Valpolicella, from the area around the village of the same name between Verona and Lake Garda, is a blend of various grape varieties of which the Corvina Veronese and the Rondinella form the main basis. The result, as mentioned, varies in quality, but in general the Valpolicella can be characterized as soft, full and dry, which makes it a good accompaniment to many meat and pasta dishes.

Information about The Amarone della Valpolicella

The Amarone della Valpolicella is a phenomenon in itself: the late harvested grapes are placed on reed mats to dry in the sun, or hung in well-ventilated areas, so that the grapes largely dry out while the sugars are preserved. The grapes are not pressed until January and a sugar- and extract-rich must is produced. The final result is a powerful red wine that can achieve an alcohol content of approximately 15% due to the overall fermentation of the grape sugars. In addition to the high alcohol content, the wine is characterized by an intense bouquet and a full, complex structure with a pleasant bitterness ('amaro'). Fits well with game and hearty meat dishes, as well as with matured cheeses and is very suitable for bottle aging. When the grape sugars are not completely converted into alcohol, this is called a Recioto di Valpolicella: a sweet red dessert wine with an alcohol content of at least 14%.

Information about The Bardolino

The Bardolino, also from the hills around Verona, is also gaining fame. The Bardolino Superiore and the Bardolino Classico Superiore are now even allowed to put DOCG on the label. These are ruby red wines that must have at least 12% alcohol and must have had wood aging for 1 year before being placed on the market. They are dry, slightly bitter, but very delicate wines that can be drunk with various light meat dishes, but also with antipasti based on meat and cheese. In addition to the Bardolino Superiore, people also know the increasingly popular Bardolino Novello and the Bardolino Chiaretto. The latter is partially prepared without grape skins and owes its light cherry-red color. Both should be drunk young and slightly chilled.

The Bianco di Custoza, also from the Verona area, is made from Garganega and Trebbiano Toscano, among others. It is a fresh, slightly spicy white wine that is gaining fame, not only in Italy itself but also beyond.

Another 'given' in the Veneto is the Proscecco, which comes from the northeastern part of the region, around the villages of Conegliano and Valdobbiadene, and is made from the grape variety by the same name. Although there are also sweet varieties, most Proseccos are dry and almost always sparkling to a greater extent (in the form of a Spumante) or to a lesser extent (in the form of a Frizzante). The inhabitants of the Veneto like to enjoy this fresh white wine as an aperitif or with various salads and light fish dishes.

Two areas that are gaining popularity in wine production are the Colli Berici, for its creditable wines from international grape varieties, and the Colli Euganei, where ever better red and white wines are produced from native grape varieties. The Gambellara is made in the Vicenza area, east of Verona. A soft dry white wine with a nice bitter aftertaste. Drink as aperitif or as a companion to various fish dishes, salads and light meat dishes.

Finally, we mention the Torcolato: a beautiful velvety golden yellow sweet wine from dried grapes with a rich bouquet and a delicate taste with notes of honey and almond. The Torcolato falls under the DOC Breganze.

Glera is an Italian grape variety that is used to make prosecco. For a long time, however, the name Glera was not used, as the grape was simply called 'prosecco grape'. Glera is the new official name for prosecco. The name change of this white grape has a long history, but the main purpose is to prevent abuse and confusion. The name 'prosecco' can only be used within appellations in Veneto and Friuli, and no longer exists as a grape.
Glera does well in temperate wine climates in places that are not too dry. In addition to the Veneto, the grape has been planted in a few other Italian wine regions, but outside Italy the planting is very limited

What does wine from the Glera grape taste like?

Glera was traditionally cultivated in the Veneto region of Italy, in the areas of Conegliano, The grape variety has the ability to surprise drinkers with fresh, fruity flavors of apples and pears. Glera generally ripens late (fully ripe in October) and has low sugars, high acidity and fresh scents making it very suitable for the production of white sparkling wine (prosecco). Prosecco is made using a special method in which the grape juice is fermented in large closed stainless steel tanks, preserving fruitiness and carbonation.

The Perera grape is mostly used in Prosecco, supporting the main grape Glera. Marchiori is the only wine producer who makes a still wine as a monocépage, a thoroughbred natural wine. The Perera grape is only grown in the province of Treviso in the Veneto region.

What does wine from the Perera grape taste like?

The Perera grape provides the necessary elegance in the Prosecco. It also gives it the typical aromas of pear.