La Delizia Vignal Prosecco Extra Dry, NV
La Delizia Vignal Prosecco Extra Dry, NV
- White Sparkling
- 75CL
- 11%
- Glera
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La Delizia produces this Prosecco from vineyards around Valdobbiadene in Veneto's premier sparkling wine territory. The Extra Dry style contains 12-17 grams residual sugar, offering a rounder, more approachable character than Brut while maintaining the variety's signature freshness.
Clean pear and green apple flavours dominate, lifted by the Charmat method's preservation of primary fruit character. The mousse is persistent but not aggressive, making this an excellent aperitif wine that drinks well now until 2027.
This Prosecco is designed for immediate consumption and will not improve with age. The primary fruit flavours are at their peak now and will begin to fade within 18 months of release. Unlike Champagne, Prosecco does not develop beneficial secondary characteristics with time, so drink this vintage while the apple and pear flavours remain vibrant and the mousse stays lively.
Tasting Notes
AppearancePale straw yellow with persistent, fine bubbles forming a lasting mousse.
NoseFresh green apple and Williams pear dominate, supported by white flowers and citrus zest. A subtle mineral undertone adds complexity without overwhelming the fruit. The aromatics are clean and immediate, showing the Charmat method's preservation of primary character.
PalateThe attack is fresh and lively, with crisp acidity balancing the Extra Dry dosage perfectly. Pear and apple flavours continue from the nose, joined by hints of white peach and lemon. The texture is creamy but not heavy, with integrated bubbles providing lift rather than aggressive effervescence.
FinishClean and refreshing, with lingering fruit and a pleasant mineral aftertaste that invites the next sip.
Overall impressionA well-executed Prosecco that balances freshness with approachability, perfect for immediate enjoyment.
Food Pairings
In Veneto, Prosecco traditionally accompanies cicchetti - small plates of baccalà mantecato, sarde in saor, and prosciutto San Daniele served in Venice's bacari. The wine pairs beautifully with risotto alle vongole, its acidity cutting through the creamy rice while complementing the briny clams. Local tradition also pairs it with frico, the crispy Friulian cheese wafer, where the wine's freshness balances the aged Montasio's intensity. During summer aperitivo hours, it's served alongside tramezzini filled with tuna and artichokes.
We think this wine would go well with
Serve well-chilled at 6-8°C in tulip-shaped flute glasses to concentrate the aromatics while allowing proper bubble development. No decanting required - open just before serving to preserve the mousse. Avoid over-chilling below 4°C as this will mute the fruit flavours that define quality Prosecco.
The vineyards sit on steep hillsides with calcareous clay soils that provide excellent drainage while retaining enough moisture for consistent ripening. Cool morning mists from the nearby Alps preserve acidity, while warm afternoon sunshine develops the fruit flavours that define quality Prosecco. The elevation and aspect create ideal conditions for Glera's expression of mineral precision.
Prosecco di Valdobbiadene DOCG represents the finest expression of this sparkling style, with stricter regulations than the broader Prosecco DOC. The denomination requires hand-harvesting on steep slopes that often exceed 30% gradient. Only Glera may be used, with small percentages of local varieties permitted. The resulting wines show greater complexity and longevity than mass-produced Prosecco from flatter vineyard sites.
FAQs
What's the difference between Extra Dry and Brut Prosecco?
Extra Dry contains 12-17 grams of residual sugar per litre, making it rounder and slightly sweeter than Brut (which has under 12g/l). Despite the name, Extra Dry is actually sweeter than Brut, following traditional Champagne terminology that predates modern taste preferences.
How long will this Prosecco keep once opened?
Unlike Champagne, Prosecco loses its sparkle quickly once opened due to the Charmat production method. Use a proper sparkling wine stopper and consume within 24-48 hours for best results. Store in the refrigerator to slow the loss of carbon dioxide.
Why is Prosecco less expensive than Champagne?
The Charmat method used for Prosecco takes weeks rather than years, with no expensive riddling or disgorgement required. Additionally, Glera grapes yield more generously than Champagne varieties, and Italian production costs are generally lower than in Champagne's premium appellation.
Should I decant Prosecco?
Never decant Prosecco as this will eliminate the bubbles that define the style. Serve directly from the bottle into chilled glasses, pouring gently down the side of the flute to preserve maximum effervescence.
What food pairs best with Extra Dry Prosecco?
The slight sweetness makes Extra Dry Prosecco excellent with salty appetisers, fresh seafood, and soft cheeses. It works particularly well with Asian cuisine where the residual sugar balances spice, and with fruit-based desserts that aren't overly sweet.
Is this wine suitable for vegetarians and vegans?
Most modern Prosecco production uses vegan-friendly fining agents, but specific practices vary by producer. Contact the retailer for confirmation of La Delizia's current fining methods if this is a dietary concern.
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