COLOUR
White
TYPE
Sparkling
VINTAGE
NV
GRAPE
Glera
PRODUCER
Foss Marai
REGION
Veneto
CHARACTERISTICS
Body
Medium
Sweetness
Off-dry
Acidity
Finish
Intensity
Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Foss Marai's 'Strada di Guia' Prosecco di Valdobbiadene Extra Dry is a distinguished sparkling white wine from the heart of Italy's most prestigious Prosecco appellation. Named after the scenic 'Strada di Guia' route through the Valdobbiadene hills, this wine embodies the region's rich tradition of quality Prosecco production. The family-owned Foss Marai winery, founded in 1986 by Carlo and Adriana Biasiotto, is renowned for its commitment to high standards and respect for nature's rhythms. This particular Prosecco is celebrated for its distinctive balance of freshness and softness, complemented by a creamy, persistent mousse, making it a standout expression of Glera from Valdobbiadene.
ALCOHOL
11.5%
AVG. PRICE
€17
STYLE
Classic
SULPHITES
YES
When to drink
Now
Ideal temperature
6-8°C
INTERESTING FACTS
Fact 01
The wine is named after the 'Strada di Guia,' a famous scenic route through the Valdobbiadene hills.
Fact 02
Foss Marai is a family-run winery, founded in 1986 by Carlo and Adriana Biasiotto.
Fact 03
Valdobbiadene is considered the most prestigious appellation for Prosecco in Italy.
Fact 04
This Prosecco is noted for its perfect balance between freshness and softness, with a creamy, persistent mousse.
FOOD PAIRING
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WINE MAKING PROCESS
Foss Marai specializes in crafting high-end Italian sparkling wines using the Charmat method. The Glera grapes for this wine are carefully sourced from the steep slopes and mineral-rich soils of Valdobbiadene. The winery's viticultural philosophy emphasizes respecting the physiological times required by nature, ensuring optimal grape quality. The Charmat method, also known as the tank method, involves a secondary fermentation in large stainless steel tanks, which helps to preserve the fresh, fruity characteristics of the Glera grape while developing the wine's signature effervescence.
