Tre comuni selezione | Vallis Mareni

Tre comuni selezione | Vallis Mareni

Sale price€14,90
Sparkling wine
Veneto (IT)
Conegliano Valdobbiadene Prosecco DOCG Extra Dry
Glera, Perera, Verdiso
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11% ABV
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Production and refinement

The Tre Comuni Selezione is made from Glera, Perera, and Verdiso grapes sourced from the finest vineyards of the appellation. The vines are planted on limestone soils, ideal for drainage and aromatic expression, with optimal sun exposure that promotes balanced ripening of the clusters. Harvesting is done by hand and carefully selected to ensure only the best fruit is used.

Once in the winery, the grapes undergo gentle pressing to obtain the free-run juice, which ferments at a controlled temperature of 20°C. The sparkling wine gains its effervescence through the Charmat-Martinotti Method, with slow secondary fermentation in large autoclaves at 12–14°C. The wine is then dosed and filtered in an isobaric environment to preserve the bubbles. Aging takes place entirely in stainless steel, maintaining freshness and aromatic integrity.

Organoleptic analysis

Visual exam

In appearance, it shows a bright straw-yellow with a greenish tint, a crystalline clarity, and a fine, persistent, and lively perlage.

Olfactory examination

On the nose, fruity notes of Golden apple and delicate floral hints of acacia flowers are perceived, accompanied by subtle mineral notes derived from the limestone soil.

Tasting

On the palate, it is fresh, sleek, and soft, with a texture that is both creamy and crisp; the finish is long, harmonious, and fruity, with a lovely persistence that invites another sip.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Tre comuni selezione | Vallis Mareni ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Veneto, Treviso

Hectares of vineyards: 6

Vallis Mareni

The Vallis Mareni winery was founded by Giovanni, scion of a family that has made the history of Prosecco. Giovanni created Vallis Mareni – an Itinerant Winery, a project that represents his boundless desire for freedom and creativity applied to the world of wine. The estate spans 6 hectares of vineyards located in the municipalities of Vittorio Veneto, Conegliano, and Valdobbiadene, among hills renowned for the quality and excellence of Prosecco.

Vallis Mareni

The winery works passionately in the vineyards to maximize the expression of the terroir and the characteristics of the traditional local grape varieties, aiming for elegant, fresh wines with great personality, capable of conveying the authenticity of the Veneto region.

Region and territory

From Prosecco to Amarone: wines for every taste

Veneto

From Prosecco to Amarone: wines for every taste

Veneto

From Prosecco to Amarone: wines for every taste

Veneto

Grapevines have been cultivated in Veneto since the 7th century B.C., perfected by the Romans and continued in the Middle Ages. With Venetian domination from 1405, viticulture almost completely covers the territory, and Veronese wines, thanks to the Adige River, reach Venice. What sets this region apart from many others is the continuous commercial success of its wine products. From the late 18th century, the region experienced a crisis. However, the following century saw a qualitative leap in Venetian wines, also driven by the establishment of the Società Enologica Veronese in 1872. The first edition of Vinitaly took place in 1967.

Veneto has a complex wine production chain. Important areas include the Colline del Garda Veronese and Valpolicella, with Bardolino Superiore DOCG and Amarone della Valpolicella DOCG. Worth noting is the interregional Lugana DOC, between the provinces of Verona and Mantua. In the volcanic hills between the provinces of Verona and Vicenza lies the area of Soave Superiore DOCG, Soave DOC, and Gambellara DOC. The Colli Berici DOC, south of Vicenza, is known for its reds based on international varieties and Tocai Rosso. The Breganze DOC area, north of Vicenza, is renowned for its reds and whites based on Vespaiola grapes. In the Paduan area, there are the Colli Euganei with the Moscato Fior d’Arancio DOCG, while to the south lies the Friularo di Bagnoli DOCG. In Treviso, we find the Prosecco DOCG and the Colli di Conegliano DOCG. At the borders with Friuli is the Lison DOCG.

The presence of mountain ranges, hills, and vast plains provides significant temperature variations, mitigated near Lake Garda and along the coast. Veneto is therefore rich in diverse wines, made with both native and international grape varieties that find a second home here.

Treviso

We are in the territory of Treviso, where Prosecco is the prince of wines. The predominant grape variety here is Glera, which can be present either in purity or together with other more or less known white grape varieties such as Verdiso, Bianchetta, Perera, Chardonnay, Pinot Bianco, and Pinot Grigio, as well as black grape varieties like Pinot Nero.

The Prosecco territories are mostly hilly, where working with machines is very difficult. Vineyards are cultivated and harvested almost entirely by hand. The hills originated millions of years ago from the uplift of the sea floor. Indeed, once the entire area was below sea level, marine currents brought numerous debris to these areas, which were deposited layer by layer. Therefore, marls, clays, sandstones, and muds.

Subsequently, these sea floors emerged, giving rise to the various reliefs that make up the territory. Part of the hills also underwent modeling by the Dolomitic glaciers that covered them: once retreated, they left numerous sediments. After a process lasting millions of years, we now find different compositions of the subsoil: above a rocky layer, there are various layers composed of clays, marls, muds, sand, limestone conglomerates, and sandstones.
In the territory of Treviso, the hills, originally sea floors uplifted millions of years ago, are now fertile ground for viticulture.

Recommended pairings and dishes

Matching by concordance

This Extra Dry Prosecco expresses freshness, lightness, and a subtle sweetness; accordingly, it pairs well with equally delicate and aromatic dishes such as seafood appetizers, crustacean salads, fish or vegetable risottos, fish carpaccios, or lightly prepared white meat dishes, maintaining harmony between the wine’s structure and the texture of the food.

Matching by contrast

The liveliness of the bubbles and the fresh acidity contrast rich or spiced dishes, such as fish curry with coconut and lime, fried fish, or batter-fried shellfish: the bubbles perfectly cleanse the palate and prepare it for the next bite.

It pairs well with

Seafood appetizers; crustaceans and shellfish; fish carpaccios; fish and mollusk salads; seafood first courses; fish or vegetable risottos; savory pies; fish main courses; lightly prepared white meats; spiced dishes such as fish curry with coconut and lime; seafood aperitifs and snacks.

Matching by concordance

This Extra Dry Prosecco expresses freshness, lightness, and a subtle sweetness; accordingly, it pairs well with equally delicate and aromatic dishes such as seafood appetizers, crustacean salads, fish or vegetable risottos, fish carpaccios, or lightly prepared white meat dishes, maintaining harmony between the wine’s structure and the texture of the food.

Matching by contrast

The liveliness of the bubbles and the fresh acidity contrast rich or spiced dishes, such as fish curry with coconut and lime, fried fish, or batter-fried shellfish: the bubbles perfectly cleanse the palate and prepare it for the next bite.

It pairs well with

Seafood appetizers; crustaceans and shellfish; fish carpaccios; fish and mollusk salads; seafood first courses; fish or vegetable risottos; savory pies; fish main courses; lightly prepared white meats; spiced dishes such as fish curry with coconut and lime; seafood aperitifs and snacks.

Fried Fish

Fried fish, also enriched with battered vegetables, is characterized by broad and intense aromas, as well as delicate richness, capable of offering delicious combinations and great satisfaction.

Shellfish

Shrimp, prawns, and various shellfish make for a sophisticated dish for special occasions: the flavorful and delicate flesh, along with the scents of the sea, offer a unique culinary experience.

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