Vineyards and winemaking
Grave di Stecca comes from a 2.4-hectare Glera vineyard at the foot of Monte Cesen in Valdobbiadene, around 270 metres above sea level. Enclosed by a high stone wall, this singular site resembles a French clos. Its limestone formations and pockets of gravel, together with the protected microclimate, give the wine unusual depth and mineral definition.
The fruit is pressed and fermented at controlled temperature in stainless steel. The wine rests for an extended period on its fermentation sediment before a second fermentation in pressurised tanks, followed by lengthy bottle ageing. This patient approach builds creaminess and complexity while retaining the energy of the bubbles.
Tasting notes
Appearance
Deep straw gold, with fine bubbles that now show the refinement of extended bottle age.
Nose
Ripe pear and yellow apple unfold into sage, dried citrus, toasted almond and a distinctive flinty mineral note.
Palate
Dry, creamy and layered, combining mature orchard fruit with savoury herbs and stony freshness. The mousse is silky rather than exuberant, and the long finish carries almond and mineral tones. At this age, bottle variation should be expected; chill thoroughly and open slowly.
Food pairing
A compelling match for fish and chips, tempura prawns, roast turbot, prosciutto or a chicken and tarragon pie. Its mature savoury character also suits grilled artichokes or aged Parmesan.
Background story
The Franco family began working with Grave di Stecca in the 1990s, replanting selections of Glera from the existing vineyard. The subsequent acquisition of Villa Barberina, the eighteenth-century house within the site, completed the idea of a true enclosed vineyard in Valdobbiadene.
Founded in 1919, Nino Franco has played a central role in demonstrating Prosecco’s capacity for terroir and longevity. Grave di Stecca is among its most individual wines: a single-site sparkling wine whose identity extends well beyond the usual expectations of the category.
