A very classic Prosecco that combines fruit aroma with sharp liveliness of its perlage. Vivacious with intense fragrances of green apple, peach, pear, and citrus sensations that fade into floral notes of wisteria and acacia. Well proportioned, smooth and enveloping. Refreshing.
Conegliano Valdobbiadene: a difficult name for an inimitable wine, Prosecco Superiore. (Besides, the best things in life are hardly ever the easiest). It is a wine you will be able to recognize “blind” once you have tasted it: a fine, fresh, elegant ambassador for a unique region of steep hills covered in a dense coverlet of vineyards. Since 1st April 2010, in order to safeguard this precious treasure created by man and nature, Conegliano Valdobbiadene Prosecco Superiore has become part of Italy's premium wine category: D.O.C.G.. A “G” that stands for Guaranteed quality in every single bottle.
Some background info - By Sandy Mitchell
Prosecco: dry, lemony, and bubbling, is Italy's answer to refreshing, well-made, sparkling wine. Created from predominately Prosecco grapes in the northern Veneto region of Italy in the foothills of the Alps, Prosecco is light, affordable, and fun.
Traditionally Prosecco was made as a soft, somewhat sweet wine with just a little fizz, but today's Proseccos are dry and very bubbly. Sometimes combined with a small amount of Pinot Blanc or Pinot Grigio grapes, Prosecco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine. The Charmat method allows the wine to go through the second fermentation in pressurized tanks rather than in individual bottles. No turning the bottles every day as in Champagne. The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.
Straw-colored Prosecco, with its overtones of citrus, melon, lemon, almonds, and honey, is a perfect summer wine. It is crisp and clean with small bubbles and pairs nicely with seafood - especially calamari and crabmeat, salads, and even all but the heaviest pastas. Most Prosecco is at its best when consumed within three years of its vintage, but the highest-quality Prosecco can be aged for up to seven years. Venetians consider Prosecco an ideal apperitivo or ombrette (pick-me-up). Prosecco is also delicious when combined with fresh peach juice to make Venice's most famous cocktail, the Bellini. Prosecco is very affordable when compared to her French or California sparkling cousins.
Food recommendations:
Well matched with vegetables, soups, white meats, sashimi, seafood, egg salad, sandwiches, green curry, chow mien, pesto, tex-mex, fresh cheeses, desserts, candy canes
Variety: Prosecco
Origin: Italy, Conegliano Veneto
Body: medium
Suggested Serving Temperature: 7° - 9° C
Recommended Stem: Zalto Champagne
you can find all Zalto Denk'Art stems here
This product was added to our catalog on Sunday 22 July, 2012.
