Santa Margherita
Valdobbiadene Prosecco Superiore Brut
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Subsequently, the sparkling wine is kept at a controlled temperature of 8-10 °C for at least one month, in order to promote its natural maturation in contact with the yeasts that have settled at the bottom of the autoclave; at the end of this phase, filtration and isobaric bottling are carried out. |
- Name: Prosecco Superiore Brut DOCG from Valdobbiadene, Veneto, 0.75 l bottle
- Grape variety and alcohol content: 100% Glera grapes, brut sparkling wine with 11.5% alcohol content
- Aromas: Scents of Renetta apple and peach blossom, with notes of white fruit and acacia
- Charmat Method: Re-fermentation in autoclave for 18–20 days, aged on the lees
- Perlage and pairings: Fine and persistent bubbles; ideal with sushi, raw fish and shellfish
Description
What kind of wine it is
Valdobbiadene Prosecco Superiore Brut by Santa Margherita is a sparkling wine from Veneto made from Glera grapes. It appears a pale straw yellow in the glass, enlivened by a fine and persistent perlage. The aromatic profile reveals clear scents of Renetta apple and peach blossom. On the palate, it offers a savoury freshness balanced by a rounded texture, ensuring a harmonious drinking experience. Its structure makes it ideal as a refined aperitif, perfect for enhancing raw fish, sushi, and soft cheeses.
Where it comes from
This sparkling wine originates in the heart of Veneto, on the hills of Valdobbiadene. The vineyards are located between three hundred and five hundred metres above sea level and are cultivated using the Sylvoz and Cappuccina systems. The vines sink their roots into morainic soils, which are shallow and rich in sandstone and conglomerates. This geological composition gives the grapes a distinct identity, resulting in a tense and clean expression, supported by lively bubbles.
How it is produced
Harvesting takes place in the second half of September. The secondary fermentation of the base wine occurs in steel tanks using the Charmat Method, with fermentation at a controlled temperature. Once the desired pressure is reached, the wine is cooled below zero for stabilisation. This is followed by a period of ageing on the lees for at least one month, before the rigorous isobaric bottling, which is essential to preserve all the effervescence.
History and Curiosities
Born from the vision of Count Gaetano Marzotto, a pioneer of modern viticulture, this Valdobbiadene Prosecco Superiore Brut DOCG embodies the excellence of the Santa Margherita winery. Since 1935, the company has combined a deep respect for sustainability in the vineyard with a constant drive for innovation. The meticulous production using the Charmat method and the precious natural ageing on the lees give these bubbles extraordinary elegance. A true Venetian oenological masterpiece, awarded 91 points at the Falstaff Trophy Prosecco 2025.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1935
- Oenologist: Loris Vazzoler
- Bottles produced: 13.000.000
- Hectares: 135
Santa Margherita was born in 1935 from the vision of Count Gaetano Marzotto, who believed in a modern and efficient agriculture based on the harmonious cooperation of people, nature and technology.
87 years have passed since that visionary beginning, but the core values are unchanged and have allowed this dream to grow into one of Italy's most important wine realities, capable of keeping up with the times and interpreting changes in lifestyles and consumption thanks to its widespread presence in more than 90 countries on 5 continents.
One of the pioneers in the sparkling of the Glera grape variety on the hills of Valdobbiadene since 1952, Santa Margherita has helped transform a territorial sparkling wine into a global success.
The company is also credited with the birth of Pinot Grigio as the world knows it today: a wine that has conquered the palates of several generations of winelovers thanks to its contemporary style and extraordinary ability to be paired with different foods and situations, and that 60 years ago triggered a true revolution in taste and oenological pleasure.
In addition to innovation, sustainability is a founding value for Santa Margherita, which has always been convinced that everything that comes from a healthy environment, conducted with wise measure in respect of life cycles, carries a unique value.
We are proud to share the results achieved by Santa Margherita at the end of the tastings conducted as part of the Falstaff Trophy Prosecco 2025:
- 91/100 - Valdobbiadene Prosecco Superiore DOCG Brut, Santa Margherita Read more
| Name | Santa Margherita Valdobbiadene Prosecco Superiore Brut |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Santa Margherita |
| Story | History and Curiosities Born from the vision of Count Gaetano Marzotto, a pioneer of modern viticulture, this Valdobbiadene Prosecco Superiore Brut DOCG embodies the excellence of the Santa Margherita winery. Since 1935, the company has combined a deep respect for sustainability in the vineyard with a constant drive for innovation. The meticulous production using the Charmat method and the precious natural ageing on the lees give these bubbles extraordinary elegance. A true Venetian oenological masterpiece, awarded 91 points at the Falstaff Trophy Prosecco 2025. |
| Origin | Valdobbiadene, Veneto, Italia |
| Soil composition | Morainic origin, relatively shallow, with sandstone and conglomerates |
| Cultivation system | Sylvoz - Cappuccina |
| Plants per hectare | 1,800–3,500 plants per hectare |
| Harvest | Second half of September |
| Fermentation temperature | 14–16 °C |
| Fermentation | 18-20 days |
| Production technique | Charmat method (fermentation in autoclave) |
| Wine making | The base wine is placed in a pressurised tank for the secondary fermentation, where it ferments for 18-20 days with the aid of selected yeasts at a controlled temperature between 14 and 16°C. Once the desired overpressure (around 6 bar) is reached, the batch is cooled to -4°C to halt fermentation and promote stabilisation. |
| Aging | Subsequently, the sparkling wine is kept at a controlled temperature of 8 0 °C for at least one month, in order to promote its natural maturation in contact with the yeasts that have settled at the bottom of the autoclave; at the end of this phase, filtration and isobaric bottling are carried out. |
| Residual sugar | 13.0 gr/L |
| Allergens | Contains sulphites |