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Our Wines: Prosecco DOCG


Ca' Salina Rivette Valdobbiadene Superiore DOCG Brut

Ca' Salina Rivette Valdobbiadene Superiore DOCG Brut

A modern and internationally popular style of Prosecco. Drier, so less sweet, in taste. Perfect with elaborate fish or vegetable based hors d'oeuvres, seafood based. pasta and rice and baked fish recipes.

VARIETY:  Glera (Formerly known as Prosecco) in the Treviso D.O.C.G zone.

WINEMAKING METHOD:  Whole berries fermented off the skins under soft pressure

SPUMANTIZZAZIONE:  Second fermentation (or spumantizzazione) in the autoclave under controlled temperature (known as the “Charmat” method) which was developed and perfected in the Valdobbiadene area, the traditional home of the wine and where still today the finest examples are produced.

ALCOHOL CONTENT:  11.5% Vol

SUGAR RESIDUE:  8 - 9 grams/litre

PRESSURE:  4.5 - 5 Bar

COLOUR:  Straw yellow with green highlights

BOUQUET:  Elegant and harmonious with fruity aromas

FLAVOUR:  Dry and assertive

SERVING TEMPERATURE:  6 - 10°C

TASTING NOTES:  Lovely as an aperitif or with fish dishes. Its reliability and elegance make it the perfect way to unwind after a long day.


Ca' Salina Sirocol Valdobbiadene Superiore DOCG Extra Dry

Ca' Salina Sirocol Valdobbiadene Superiore DOCG Extra Dry

From the best of the Gregorio Bortolin family grapes this pleasantly soft wine has a very fine perlage and a full, harmonious flavour.

VARIETY:  Glera (Formerly known as Prosecco) in the Treviso D.O.C.G zone.

WINEMAKING METHOD:  Whole berries fermented off the skins under soft pressure

SPUMANTIZZAZIONE:  Second fermentation (or spumantizzazione) in the autoclave under controlled temperature (known as the “Charmat” method) which was developed and perfected in the Valdobbiadene area, the traditional home of the wine and where still today the finest examples are produced.

ALCOHOL CONTENT:  11.5% Vol

SUGAR RESIDUE:  15 - 16 grams/litre

PRESSURE:  4.5 - 5 Bar

COLOUR:  Straw yellow with green highlights

BOUQUET:  Elegantly intense and harmonious with aromas of white fruits and grape blossom

FLAVOUR:  Full and harmonious

SERVING TEMPERATURE:  6 - 10°C

TASTING NOTES:  From the beginning to the end of the meal this wine is perfect with all kinds of delicately flavoured dishes


Ca' Salina Paradiso Valdobbiadene Superiore DOCG Dry

Ca' Salina Paradiso Valdobbiadene Superiore DOCG Dry

With a particularly persistent perlage this pleasantly soft wine with its fragrant,fruity and flowery aromas is an ideal accompaniment for fine pastries.

VARIETY:  Glera (Formerly known as Prosecco) in the Valdobbiadene D.O.C.G zone.

WINEMAKING METHOD:  Whole berries fermented off the skins under soft pressure

SPUMANTIZZAZIONE:  Second fermentation (or spumantizzazione) in the autoclave under controlled temperature (known as the “Charmat” method) which was developed and perfected in the Valdobbiadene area, the traditional home of the wine and where still today the finest examples are produced.

ALCOHOL CONTENT:  11.5% Vol

SUGAR RESIDUE:  25 - 27 grams/litre

PRESSURE:  4.5 - 5 Bar

COLOUR:  Straw yellow with green highlights

BOUQUET:  Fragrant, fruity and flowery

FLAVOUR:  Harmonious and soft 

SERVING TEMPERATURE:  6 - 10°C

TASTING NOTES:  Excellent with refined pastries. A graceful companion to the sweetest moments


Cirotto Asolo Superiore Millesimato DOCG Extra Dry

Cirotto Asolo Superiore Millesimato DOCG Extra Dry

Elegance is the first quality of this Prosecco. The colour is pale yellow with bright tints, the crystal clear perlage is fine and lasting. The nose is extremely polished, pure and clean, with its unfailing aroma of golden delicious apple and pear. As a child of the Asolo and Montello hills, this Prosecco is out of the ordinary with its distinguishable mineral tones, sapidity and persistence of aromas. Our Prosecco vineyards grow on Asolo high hills as we aim to deliver the greatest freshness possible.

APPELLATION: Asolo DOCG Prosecco Superiore Millesimato Extra Dry

GRAPE VARIETY: 100% Glera

PRODUCTION AREA:: Asolo high hills

DENSITY: 3.700 plants/ ha. (plant spacing 3,00 X 0,90)

YIELD PER HECTARE: 12.000 Kg/ha

WINE FARMING METHOD: Double Guyot

SOIL: Medium deep, sandy-clayey-pebbly subsoil, good drain off to rain water.

FERMENTATION: In ironsteel tanks with short criomaceration on the skins.

VINIFICATION: Whole clusters with soft pressing

SPARKLING PROCESS: 30 days

TOTAL ACIDITY: 5,40 g/l.

SUGAR: 15,00 g/l.

ALCOHOL CONTENT: 11,00 % in vol.

TASTING NOTES:  Excellent as an aperitif on its own or part of a Prosecco cocktail, perhaps a "spritz" or a "Negroni Sbagliato" Ideal with seafood, light soups, poultry, pasta dishes with delicately flavoured meat or cheese sauces. 


Cirotto Asolo Superiore Millesimato DOCG Brut

Cirotto Asolo Superiore Millesimato DOCG Brut

This precious Superiore Brut version comes from selected Glera grapes grown in the high hills of Asolo, with their privileged sun-kissed position. The first -choice selected grapes give this Prosecco a clean mouth-feel and fresh fragrances, along with fruit tones of golden apples and pears, a balanced, mineral polish and extremely clean taste.

APPELLATION: Asolo DOCG Prosecco Superiore Millesimato Brut

GRAPE VARIETY: 100% Glera

PRODUCTION AREA:: Asolo high hills

DENSITY: 3.700 plants/ ha. (plant spacing 3,00 X 0,90)

YIELD PER HECTARE: 12.000 Kg/ha

WINE FARMING METHOD: Double Guyot

SOIL: Medium deep, sandy-clayey-pebbly subsoil, good drain off to rain water.

FERMENTATION: In ironsteel tanks with short criomaceration on the skins.

VINIFICATION: Whole clusters with soft pressing

SPARKLING PROCESS: 30 days

TOTAL ACIDITY: 5,40 g/l.

SUGAR: 8,50 g/l.

ALCOHOL CONTENT: 11,50 % in vol.


San Giuseppe Conegliano Valdobbiadene Superiore DOCG Extra Dry

San Giuseppe Conegliano Valdobbiadene Superiore DOCG Extra Dry

A lovely crisp, modern Prosecco DOCG, presented in a clean green and gold bottle, reflecting both luxury and that green apple taste of the best Proseccos. Superb as an aperitif. Fantastic on its own and of course brilliant if used to make a Bellini or an Aperol Spritz.

VARIETY:  Glera (Formerly known as Prosecco) in the Treviso DOCG zone  

WINEMAKING METHOD:  Whole berries fermented off the skins under soft pressure 

SPUMANTIZZAZIONE: Re-fermentation known as the “Charmat” method in stainless steel pressure tanks.

ALCOHOL CONTENT:  11.0% Vol

SUGAR RESIDUE: 17 grams/litre

PRESSURE: 4.6 Bar

COLOUR:  Delicate straw yellow

BOUQUET:  Fruity, slightly aromatic

FLAVOUR:  Delicate and persistent

SERVING TEMPERATURE:  8 - 10°C

TASTING NOTES:  Excellent with antipasto, light pasta or fresh summer dishes.


San Giuseppe Conegliano Valdobbiadene Superiore DOCG Extra Dry

Prosecco Ora Treviso Doc

Con Gusto are pleased to bring our customers an estate bottled Treviso DOC. This lively spumante combines an exceptional “fizz” with a crisp taste, making it the ideal Prosecco for cocktails and spritzes. We have chosen to bring you a Brut version, so that you may best judge the quality of the wine, without the addition of extra sugar that is sometimes used to disguise an inferior DOC

VARIETY:  100% Glera  

SPUMANTIZZAZIONE: Charmat method.

ALCOHOL CONTENT:  11.0% Vol

SUGAR RESIDUE: 9 grams/litre (6.75 grams/bottle)

TOTAL ACIDITY: 5.5 grams/litre (4.1 grams/bottle)

COLOUR:  Pale straw colour, with an aggressive perlage.

BOUQUET:  Large and intense, with that characteristic nose of apple and grapefruit.

TASTING NOTES:  Ideal on its own, in cocktails, spritzes or as an accompaniment to antipasto, fish entrees or creamy pasta dishes.


San Giuseppe Conegliano Valdobbiadene Superiore DOCG Extra Dry

Domus-pictA Prosecco DOC Treviso Brut

We just had to bring you another classic Treviso DOC. This estate bottled Valdobbiadene Prosecco is aimed at the discerning drinker. A crisp nose, a lovely perlage and above all a “make you smile “ taste. A great introductory Prosecco  - by the glass, by the bottle or in cocktails – Bellinis, Spritzes or Prosecco Royales.

VARIETY:  100% Glera  

SPUMANTIZZAZIONE: Charmat method, Spumante.

ALCOHOL CONTENT:  11.5% Vol

SUGAR RESIDUE: 8-12 grams/litre

TOTAL ACIDITY: 5-6 grams/litre

COLOUR:  Pale straw colour, with a consistent perlage.

BOUQUET:  Notes of apple, lemon and grapefruit and hints of acacia and wisteria in bloom

TASTING NOTES: Ideal on its own as an aperitivo and as a wine to drink accompanying cooked meats and salami, fish dishes or light pasta dishes.


San Giuseppe Conegliano Valdobbiadene Superiore DOCG Extra Dry

Domus-pictA Valdobbiadene Prosecco Superiore DOCG Brut

The DOCG quality allows this wine to handle complex dishes and a certain amount of spice, cleansing the palate and allowing the diner to experience the full taste of the food with every mouthful.

VARIETY:  100% Glera  

SPUMANTIZZAZIONE: Charmat method, Spumante.

ALCOHOL CONTENT:  11.5% Vol

SUGAR RESIDUE: 8-12 grams/litre

TOTAL ACIDITY: 5-6 grams/litre

COLOUR:  Pale straw colour, with a consistent perlage.

BOUQUET:  Hints of apples and pears with the trademark floral notes of acacia and wisteria in bloom.

TASTING NOTES:  Perfect as an aperitivo or as a wine to accompany a wide range of entrees: antipasto, fish and pasta dishes.


San Giuseppe Conegliano Valdobbiadene Superiore DOCG Extra Dry

Domus-pictA Valdobbiadene Prosecco Superiore DOCG Extra Dry

Here we have the Italians favourite style of Prosecco. A high quality, celebratory, sweeter (but not too sweet) wine that is the embodiment of “la dolce vita”. As with the Brut, the DOCG quality of the Extra Dry allows the wine to handle and complement a variety of traditional Italian dishes and some Oriental ones.

VARIETY:  100% Glera  

SPUMANTIZZAZIONE: Charmat method, Spumante.

ALCOHOL CONTENT:  11.5% Vol

SUGAR RESIDUE: 15-19 grams/litre

TOTAL ACIDITY: 5-6 grams/litre

COLOUR:  Pale straw colour, with minute and persistent perlage.

BOUQUET:  Hints of apples and citrus with the trademark floral notes of acacia and wisteria in bloom.

TASTING NOTES:  Perfect as an aperitivo or as a wine to complement a variety of traditional Italian dishes and some Oriental ones.



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