A MATTER
OF RESIDUAL SUGAR
Difference between Brut and Extra Dry
Brut
In Brut, residual sugar ranges from 0 to 12 g/l. This is the most international version of Valdobbiadene DOCG. It is characterised by aromas of citrus fruits and bread crust. Best served at 7-9° C, with rich fish and vegetable starters, first courses with seafood and baked fish dishes or to be enjoyed throughout the meal.
Extra Dry
The residual sugar content of this more traditional version ranges from 12 to 17 g/l. The colour is a bright straw yellow. It is rich in aromas of fruit such as apple and pear, with a hint of citrus fruits that blend with floral notes, it is smooth and dry on the palate. Excellent as an aperitif, served at 8-10° C, ideal with delicate first courses, shellfish, meat sauces, fresh cheeses and white meats.
