Sale Riccardo - 6 bt Prosecco di Valdobbiadene D.O.C.G. Superior Dry Expand view

Riccardo - 6 bt Prosecco di Valdobbiadene D.O.C.G. Superior Dry

It is a dry spumante produced from a wine making process that starts with a soft pressing of the best harvested grapes to obtain a selected must, and end with a slow second fermentation (or “Presa di Spuma).

The ideal tasting temperature is of 7 - 8 °C, popping the bottle at the moment before consumption. Perfect spumante between meals, suitable with biscuits and delicate sweets.

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By buying this product, you will collect up to 64 quality points. Your order will total 64 quality points that can be converted into a voucher of 0,64 €.


64,90 €

-6,50 €

71,40 €

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Sheet

Package 750 ml
Quantity 6 bottles of 750 ml
Certifications D.O.C.G.
Typology Spumante
Region Veneto
Nation Italy

Description

The grapes from which it is produced come from old vineyards located on the Valdobbiadene’s hills. The grape harvest period starts in September and normally ends in mid October, the wine making is done in white, that means without skins, at the controlled temperature of 19 °C.

It is a dry spumante produced from a wine making process that starts with a soft pressing of the best harvested grapes to obtain a selected must, and end with a slow second fermentation (or “Presa di Spuma).

Bottle pressure is 5,5 atm., alcohol strength is of 11,5% vol. with a sugar content of 25 gr/liter and a total acidity of 6,20 gr/liter, it has a deep straw yellow color, very thin and persistent bead (or “Perlage”). Inviting and wide aroma, fruit scents recalling pear and apricots with hints of glazed almonds. Full-rounded, harmonious, mellow and balanced taste.

The ideal tasting temperature is of 7 - 8 °C, popping the bottle at the moment before consumption. Perfect spumante between meals, suitable with biscuits and delicate sweets.

Data Sheet

Wine grape variety: Glera 100%

Grape harvest period: September

Yield per hectare: 13.5 tons

Wine making: in white through soft pressing

Primary fermentation: at controlled temperature with selected yeasts

Second fermentation (or “Presa di Spuma”): 40 days

Analytical characteristics

Alcohol: 11,5 %

Residual sugar content: 25 g/l.

Total acidity: 6,20 g/l.

Organoleptic characteristics

Color: straw yellow

Bead (or “Perlage”): thin and persistent

Aroma: inviting with fruit scents

Taste: full-rounded, harmonious and balanced

Serving temperature: 8° C

Wine list name: Valdobbiadene DOCG Dry Millesimato

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Riccardo - 6 bt Prosecco di Valdobbiadene D.O.C.G. Superior Dry

Riccardo - 6 bt Prosecco di Valdobbiadene D.O.C.G. Superior Dry

It is a dry spumante produced from a wine making process that starts with a soft pressing of the best harvested grapes to obtain a selected must, and end with a slow second fermentation (or “Presa di Spuma).

The ideal tasting temperature is of 7 - 8 °C, popping the bottle at the moment before consumption. Perfect spumante between meals, suitable with biscuits and delicate sweets.

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