Domnus Abbas | Abbazia di Praglia

Domnus Abbas | Abbazia di Praglia

Sale price€19,50
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Veneto (IT)
Chardonnay 33%, Garganega 33%, Raboso piave 33%
Enjoy it within 5 years
11,5% ABV
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Production and refinement

The monks aimed to create the perfect synthesis of great French sparkling wines here, using native grape varieties (white: Garganega; black: Raboso Piave) alongside the premier grape for sparkling wine, Chardonnay.

Fermentation in the bottle follows the typical Metodo Classico, once known as the "Benedictine method" due to the traditional association with the monk who refined the technique (Dom Pérignon). This wine has a gentle and harmonious soul, as solemn as the name it bears. Aged for 36 months on the lees, with only 3,000 bottles produced.

Organoleptic analysis

Visual exam

Of a beautiful deep straw-yellow color, with a continuous and very fine perlage.

Olfactory examination

It has a fragrant and exceptionally elegant bouquet, with notes of white and yellow flowers, bread crust, and aromatic herbs.

Tasting

On the palate, it is fresh and balanced, with a harmony between softness and salinity. This is a sparkling wine of the highest quality, exceptionally elegant.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Domnus Abbas | Abbazia di Praglia ? 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, Padova

Hectares of vineyards: 11

Abbey of Praglia

The Abbey of Praglia is located at the foot of the Euganean Hills, 12 kilometers from Padua. Founded between the 11th and 12th centuries, it remained a dependency of the Abbey of St. Benedict in Polirone of Mantua until 1304.

The Abbey enjoyed a flourishing period until its suppression by Napoleon in 1810. In 1834, with the support of the Austrian government, the monks returned to the monastery. The revival of Benedictine life in Praglia was short-lived because on June 4, 1867, a law was enacted in Veneto that again suppressed all religious corporations. The community was dissolved. Most of them found refuge in the monastery of Daila (Istria), then in Austrian territory, and only two or three monks remained in Praglia as custodians of the monastery.

Abbey of Praglia

On April 26, 1904, the first two monks returned to the monastery, and the life of the Abbey could resume regularly, continuing until today. Winemaking has always been practiced at Praglia. Today's production was restarted in the 2000s. The vineyard is small and meticulously cared for, with minimal intervention both in the vineyard and in the cellar, following practices respectful of the environment, as the monks also keep bees, which require a perfectly healthy ecosystem.

The Abbey's wines mature in an ancient cellar, located in the lowest point, in the heart of the monastery. In addition to red wine production, the monks are focusing on refining the Metodo Classico, with long and patient rests on the lees.

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.

Colli Euganei

Veneto is the leading wine-producing region in Italy; it's extremely rich in indigenous grape varieties, including Garganega, Trebbiano di Soave, Prosecco (or Glera) for white grapes, Corvina, Rondinella, Molinara, Raboso, and the lesser-known Turchetta for black grapes. Among the non-native varieties, some have found the perfect terroir among the Colli Euganei, such as Merlot and Cabernet Sauvignon.

The Colli Euganei are of volcanic origin, rising in the Po Valley near the cities of Abano Terme and Montegrotto Terme, mentioned as early as the 1st century AD by Martial, who wrote about the "Euganean hills with hillsides painted and quilted with vines."

Today, there are about 2500 hectares of vineyards registered under the Colli Euganei DOC denomination.

Depending on the cooler or warmer exposure, the grapes destined for sparkling and still wines, white or red, vary; they are young and fruity in the predominantly north-facing slopes, and more structured with reserve wines on the south-facing slopes.
These volcanic hills, famous since the time of Martial, produce Colli Euganei DOC wines, fresh in the north and structured in the south.

Recommended pairings and dishes

Matching by concordance

A broad and versatile Metodo Classico, best enjoyed with a glass on its own. It effortlessly accompanies an entire meal, provided it's paired with dishes that are delicate yet aromatic and full of character.

Matching by contrast

A sparkling wine with excellent and fine effervescence, which pairs beautifully with slightly fatty dishes: the wine cleanses and refreshes the palate, preparing it for the next bite.

It pairs well with

Cured meats, semi-hard cheese, appetizers, seafood dishes, vegetable-based first courses, even with rich sauces, and white meats.

Matching by concordance

A broad and versatile Metodo Classico, best enjoyed with a glass on its own. It effortlessly accompanies an entire meal, provided it's paired with dishes that are delicate yet aromatic and full of character.

Matching by contrast

A sparkling wine with excellent and fine effervescence, which pairs beautifully with slightly fatty dishes: the wine cleanses and refreshes the palate, preparing it for the next bite.

It pairs well with

Cured meats, semi-hard cheese, appetizers, seafood dishes, vegetable-based first courses, even with rich sauces, and white meats.

Baccalà Mantecato

A typical dish from the Veneto region that can be served as an appetizer, finger food, or main course: it's a delicious, very delicate cream of salted cod, served with polenta or bread crostini.

Seafood Risotto

A refined first course, a classic that encapsulates all the flavors of the sea: squid, clams, shrimp, red mullet... a dish rich in taste and character but delicate.

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