04. AdB_Testata_IVini

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AdB_Fronte_80x50_150414:Layout 1Grape: Glera, indigenous vine of north-east Italy
Typology: Spumante  sparkling wine D.O.C.
Exposure: south-west, north-east facing
Initial Harvest: 2000
Alcohol: 10,5%
Storage: 18-24 months
Optimal Serving Temperature: 7/9°Co

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A pleasure for the senses.

This straw-coloured wine with a fine and persistent “perlage” has an elegant fruity and floral aroma with underlying notes of  pear and wisteria.

Serving suggestions.

Crisp and elegant, versatile and with a moderate level of alcohol, Prosecco Spumante D.O.C Treviso is suitable for all occasions: from aperitif to dessert, for informal get-togethers as well as more refined gatherings. At international level, Prosecco is always present when it is time for an aperitif underlining a typically Italian style of drinking which has today been adopted worldwide.
An ideal wine which can accompany all kinds of dishes from traditional ones to more sophisticated cuisine. The versatile character of this wine makes it perfect for exploring new gastronomic horizons: from Thai cuisine to Japanese (sushi and sashimi) and with seafood and crustaceans in general Prosecco is an ideal partner for dishes from around the world.

An ancient, Italian vine.

The grapes used for producing Prosecco Spumante D.O.C mainly come from the Glera vine, an indigenous vine of north-east Italy, renowned since Roman times and first mentioned by the “Giornale d’Italia” in 1772. This is a white grape vine with hazel-coloured shoots which produces large, long bunches of golden-yellow grapes. Its cultivation requires a vertical training of shoots, the elimination of those in excess, as well as pruning and tying as necessary, in order to obtain a microclimate suitable for allowing aromatic substances to accumulate on the grapes.

Process.

Grapes are harvested in the first weeks of September when organoleptic properties (sugars, acidity and aromatic substances) are optimal for the production of sparkling Prosecco D.O.C. In this phase it is essential that the individual grapes remain intact so as to avoid spontaneous fermentation. Following harvesting and once the grapes have been carefully destemmed they are pressed to gently extract the grapes’ floral must.
Selected yeasts are used for starting the wine-making process which transforms the sugars present in the grapes into alcohol and CO2. Fermentation last 15/20 days at a temperature which does not exceed 18°C so as to preserve the delicate aroma of the grapes. Immediately after fermentation, the settling stage begins during which decanting and filtration are carried out to obtain a clear, transparent wine.
The Italian or Martinotti method is used to make the wine sparkling. This takes place in large pressurised tanks and it is here, thanks to a second fermentation, that the wine acquires its famous bubbles.