NV Masottina Contrada Granda Extra Dry Prosecco Conegliano Valdobbiadene is sold out.

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The producer behind Wine Spectator’s first Top 100 Prosecco.

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  • 95 pts Decanter
    95 pts Decanter
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NV Masottina Contrada Granda Extra Dry Prosecco Conegliano Valdobbiadene 750 ml

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  • Curated by unrivaled experts
  • Choose your delivery date
  • Temperature controlled shipping options
  • Get credited back if a wine fails to impress

Nature’s Finest Pairing for Prosciutto and Cheese

Masottina, the third-generation winery that crafted the first-ever Prosecco to crack Wine Spectator’s Top 100 list, is without question one of the most iconic sparkling-wine producers in Italy.  

So it came as no surprise to find them among Decanter’s 2021 Top Classic wines of the year, a list honoring bottles that epitomize a “premium, textbook style of wine.”

On this list, Champagne is represented by names like Dom Pérignon, Billecart-Salmon, and Louis Roederer. Prosecco is represented by Masottina’s signature wine: their Contrada Granda Extra Dry, which the magazine gave a staggering 95-point score.  

Praised by Decanter’s critics as “silky and seductive on the palate with a floral character and zesty acidity, ending in a steely finish,” this Masottina release can challenge—or even upend—your expectations of Extra Dry Prosecco.

Hailing from the hilly Conegliano Valdobbiadene region—widely recognized as the greatest terroir for Prosecco production—this wine takes its name, Contrada Granda, from the historic center of the town of Conegliano.

Made of 100% Glera, the main grape for Prosecco, 80% of the wine’s blend comes from the village of Ogliano, Masottina’s home base, where clay soils and meticulous farming help produce wines of superb structure and aromatic intensity. The remaining grapes are drawn from the vineyards of Solighetto, known for producing Proseccos with pronounced minerality, and Rolle, a northern area associated with wines of striking acidity.

This exquisite collection of terroirs undergoes secondary fermentation and maturation over the course of a month, followed by another month of aging. The result is Mother Nature’s finest pairing for prosciutto and Grana Padano cheese.