Ruggeri Giustino B. Prosecco Superiore 2014

  • 91 Robert
    Parker
  • 91 Wine
    Enthusiast
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Ruggeri Giustino B. Prosecco Superiore 2014 Front Label
Ruggeri Giustino B. Prosecco Superiore 2014 Front Label

Product Details


Varietal

Region

Producer

Vintage
2014

Size
750ML

ABV
11.5%

Your Rating

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Somm Note

Winemaker Notes

Dedicated to Giustino Bisol, who founded the winery in 1950, this sparkling wine is the fruit of extensive trials and experiments with particular selections and techniques, from the vines to the bottle. The Giustino B. therefore embodies the living expression of the winery's experience and determination in the search for the very best and of its passionate dedication to the grape itself (traditionally called Prosecco). After the first fermentation the wine matures in the big vats at a low temperature until spring and then it is transferred in the pressure-vats for the second fermentation. It remains with its yeast until the bottling that is carried on at the beginning of June.

Professional Ratings

  • 91
    The delicious 2014 Valdobbiadene Prosecco Superiore Giustino B. Extra Dry shows a surprising level of sophistication for this informal category of Italian sparkling wines and despite the difficult growing conditions in the wet and soggy 2014 vintage. The bouquet delivers lively tones of white flower, sweet peach and citrus. The mouthfeel is tonic and bright thanks to the clean and persistent nature of the perlage.
  • 91
    Heady scents of jasmine, wisteria, white peach and mountain herbs come together on this rich but racy wine. The aromas carry over to the palate of green apple, lime and a note of candied ginger offset by racy acidity and a refined mousse. The finish is clean and refreshing, and drier than one would expect from the Extra Dry category.

Other Vintages

2018
  • 91 Wine
    Enthusiast
2015
  • 92 Robert
    Parker
2013
  • 92 Robert
    Parker
Ruggeri

Ruggeri

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Ruggeri, Italy
Ruggeri  Winery Video
The Ruggeri winery was established in 1950 by Giustino Bisol, whose family boasts a deeply rooted, centuries-old tradition in viticulture in the Valdobbiadene area. The placename "Case Bisoi" (that is "the Houses of the Bisols") is to be found on the oldest maps of the area, in the heart of the zone now known as Cartizze and once called "Chartice" or "Gardizze". It is here, according to property/tax assessment documents in the public archives, that the Bisol family has been cultivating vines since many centuries.

In the 1800s Eliseo Bisol left further documentary evidence of his activity as a distiller. Around 1920, his son Luigi Bisol, an oenologist, built a winery in Montebelluna. In 1950, Luigi’s son Giustino Bisol established the Ruggeri winery in Santo Stefano di Valdobbiadene to produce and promote the sparkling Prosecco Superiore and Cartizze wines.

Today the winery is run by Paolo Bisol, who is assisted by his children Giustino and Isabella.

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Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.

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Prosecco Superiore

Conegliano Valdobbiadene DOCG

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The wines of Conegliano Valdobbiadene Prosecco Superiore DOCG represent Italy’s highest-quality designation in the Prosecco category. Situated approximately 30 miles north of Venice and 63 miles south of the Dolomites in the province of Treviso, Prosecco Superiore DOCG is defined by a limited geographic area that extends over 15 hillside towns, flanked by the municipalities of Conegliano to the east and Valdobbiadene to the west.

Hand harvesting and cultivation occur in the steep hillsides of Conegliano Valdobbiadene, the birthplace of Prosecco, and while incredibly labor-intensive, also drive quality grape selection and an artisanal approach throughout. To qualify as Prosecco Superiore DOCG, wines must contain at least 85% Glera. Other permitted varieties include Verdiso, Perera, and Bianchetta Trevigiana – but the aromatic Glera is the region’s star. Hardy and vigorous with hazelnut-colored shoots, Glera forms large, loose bunches of beautiful golden-yellow grapes that stand out against the bright green leaves of the vine.

Vines have been grown in Conegliano Valdobbiadene since ancient times. In 1876 Conegliano became home to the first enology school in Italy, an institution of learning and innovation. It fundamentally altered the future course of winemaking in the region, and indeed the entire country, by perfecting the Italian Method of sparkling wine production in autoclaves to preserve and enhance the aromas of the indigenous grape varieties. A Consortium of Conegliano Valdobbiadene producers was formed in 1963 and was instrumental in obtaining the very first Prosecco appellation in 1969. In 2009, Conegliano Valdobbiadene Prosecco was elevated to a DOCG, Italy’s highest wine category. Conegliano, home to the enology school and research center, is known as the area’s cultural capital, while Valdobbiadene, with its high altitudes, dramatically steep hillsides and twisting contours, is devoted mainly to production.

While the vast majority (95%) of Conegliano Valdobbiadene Prosecco is Spumante (sparkling or foamy), it is also made as a fizzy (Frizzante) wine, or even in a rare completely still version called Tranquillo. It comes in three different categories of residual sugar: “DRY,” with 17-32 grams of residual sugar per liter, is actually the sweetest; “Extra-Dry,” ranges from 12-17 grams; and Brut (0-12) is the driest category. Brut Nature or Zero Dossaggio Prosecco has less than 3 grams of residual sugar and Extra-Brut less than 6. Though most Prosecco is made in an autoclave, second fermentation in the bottle is still permitted under the DOCG guidelines, either in the traditional process known as Col Fondo (in which the sediment is left in the bottle) or Metodo Classico with sediment removed.

Due to the Conegliano Valdobbiadene’s complex geologic history, there is tremendous diversity of terroir between the eastern and western portions of the zone and even different sub zones and parcels within the same area. For this reason, in 2009 a sub-category called RIVE was created, which indicates a Prosecco made of grapes from one of 43 registered geographic areas. In order to qualify as a Rive, the grapes have an even lower maximum yield and the wine must be vintage dated. It is also possible to find Prosecco DOCGs made entirely from grapes of a single vineyard parcel.

Conegliano Valdobbiadene is currently shortlisted for inclusion as a UNESCO World Heritage Site.

WWH143482_2014 Item# 219874

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