Extra Brut DOCG Valdobbiadene

Harmonizes with oysters and seafood, light poultry dishes and fresh, crisp salads

Tradition, terroir and uncompromising quality

The Glera grapes for this Valdobbiadene Prosecco DOCG Extra Brut come from the steep, hand-tended vineyards of the Valdobbiadene area, known for its first-class soils and perfect microclimate. The grapes are harvested by hand and processed with particular care to preserve the purity and minerality of the terroir. After the first fermentation in stainless steel tanks, the second fermentation takes place in pressure tanks using the Charmat method, but with an extended maturation period on the lees. This develops an exceptional depth that makes the Prosecco particularly dry, precise and elegant.

Technical data:
Alcohol content: 11.3-12.3% vol.
Total acidity: 5-6 g/L
Residual sugar: 0 g/L
Pressure: 5-6 bar

The Spagnol family's villa (Domus Picta), now located on a hill overlooking the Piave, tells the story of 20th century Italy through its frescoes and history. After being preserved during the First World War, it was renovated in the 1980s, restoring Cadorin's decorations to their former glory.

In 1923, Cadorin was commissioned to create the fresco "Annunciation of the Resurrection" in the parish church of Vidor. For the villa, he planned a sgraffito and a frieze decorated with frescoes depicting the four seasons, inspired by the Venetian tradition. His work was praised by critics for its successful play of colors and light.

The Domus Picta winery was born from this tradition. The new wine cellar reflects the close connection to history, nature and art that was once produced for the pleasure of friends. Domus Picta was founded to honor Italy's creativity, cuisine and design. Its roots go back to 1848, when Oni Spagnol discovered his passion for Prosecco.

Today, with modern equipment and expert support, the winery offers nine quality products in the medium to high market segment. The new location is in the heart of the Prosecco growing area in Valdobbiadene.