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Prosecco Valdobbiadene Superiore La Primavera di Barbara – Merotto

14.85

Perfect as an aperitif with biscuits and fine pastries.

Description

Prosecco Valdobbiadene Superiore La Primavera di Barbara Merotto

Prosecco Valdobbiadene Superiore La Primavera di Barbara Merotto DRY Millesimato

TECHNICAL CHARACTERISTIC

Production area: Col San Martino vineyards.

Varieties: 90% Glera, 10% Perera.

Wine making Technique: off-the-skin vinification, soft pressing and pure fermentation at controlled temperature. Second fermentation and natural fermentation in autoclave for about 60 days at 12 – 13°C.

Alcohol: 11,5%

Sugar residue: 21 g/l

SENSORY CHARACTERISTICS

Appearance: Straw yellow colour; bright with a lively, layered foam; fine and persistent perlage.

Bouquet: intense fruity scents of apple, pear and apricot; varied floral sensations of rose and wisteria complete the bouquet.

Taste: crisp, savoury and a balance of sweetness and freshness.

Finish: very fragrant and fresh despite the perceptible presence of residual sugar.

Suggested serving temperature: 5 – 7°C

Excellent aperitif, ideal with traditional biscuits and dry pastry.

The rules of Valdobbiadene DOCG Prosecco Superiore
1 – GRAPES:must come from the cadastral area of the 15 municipalities indicated by the specification
2 – GRAPE VARIETIES: used must provide at least 85% of Glera grape and the remaining maximum 15% of other authorized types such as: Perera, Bianchetta, Verdiso, etc.
3 – VINIFICATION: it can only take place in the province of Treviso
4 – SPARKLING WINE: it can only take place in the province of Treviso
5 – ORGANOLEPTIC EXAMINATION: mandatory before bottling by the Commission of Oenologists meeting at the authorized Chamber of Commerce

View all wines of Merotto

Additional information

Weight 1.6 kg
Alcol

11,5% vol.

Denominazione

Valdobbiadene Prosecco Superiore DOCG

Prodotto

Prosecco Spumante

Regione

Volume cl

75

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