Magnum - Prosecco Spumante Millesimato, Biscardo
Elegant, delicate and aromatic Prosecco with hints of apples and honeysuckle. Very easy to enjoy!
Vines are planted at 3,500 to 4,000 rootstocks per hectare and the crop growing technique is typical for this area (with simple or double espalier). Only traditional pruning is used and the annual yield is about 100 tons of grapes.
Harvest is handmade and, in order to avoid any skin or acetic fermentation, the grapes are immediately carried to the vinification cellar during the first hours of the day. Destalking and soft pressing at controlled temperature are the next two steps, where the must is kept in small stainless steel tanks until fermentation is completed. Fermentation is partially interrupted trough the cold-process, and the wine obtained is then transferred into small stainless steel tanks under nitrogen. Around 4 months after vinification, re-fermentation occurs in
Prosecco Rose, Ponte Villoni, Veneto, Italy
Brand new to the market - Prosecco Rose, which has only been permitted since October 2020. About 10% Pinot Nero is added to give Prosecco its delicate pink colour and delicate summer berry fruit flavour.
It's a dry style of Prosecco which promises to become a firm favourite in the coming months.
Organic Prosecco, Proverbio, Veneto, Italy
This Proverbio Organic Prosecco has wonderfully fine bubbles, with a classic Prosecco aromatic nose. The wine is very soft on the palate, offering refreshing acidity with lots fruity flavours such as apple, apricot and evn the faintest hint of banana.
All vineyards are situated on gentle hillside slopes in the Treviso province, at an altitude of 250 metres above sea level. The grapes are carefully handpicked in mid-late September when they have reached full maturity, but still retain a high acidity level, giving the freshness and fruitiness typical of Prosecco.