Sensory notes<\/strong> Winemaking and sparkling winemaking<\/strong> How to combine our Prosecco DOC brut wine<\/strong> COLOR – Delicate pale straw yellow.<\/p>\n FLAVOR – Fresh fruit, green apple, peach, citrus and honey.<\/p>\n <\/p>\n To be served chilled, at a maximum of 4-6 degrees, and with a tall and narrow glass to be able to appreciate the perlage and aromas. Well suited with aperitifs, appetizers, fish dishes, vegetarian plates, meats and cheeses.<\/p>\n We imagine it with grilled scampi, baked red snapper with olives, linguine with sea urchins, ricotta ravioli with butter and sage, dried Abruzzo scamorza cheese.<\/p>\n Winemaking and sparkling winemaking<\/strong> How to combine our Prosecco DOC brut wine<\/strong> Prosecco – Itaalia p\u00e4rl. Kvaliteetne, elegantne ja \u00f5rna mulliga vahuvahuvein.<\/p>\n","protected":false},"featured_media":1727,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[144],"product_tag":[],"class_list":{"0":"post-1850","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-sparkling-wine","7":"description-off","9":"first","10":"instock","11":"taxable","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"yoast_head":"\n
\nColor:<\/strong>\u00a0a delicate pale straw yellow, with brilliant brightness and a dense and persistent frothy perlage.
\nNose:<\/strong>\u00a0intense and refined aromas, hints of fresh fruit, green apple, peach, citrus, honey and young acacia flowers, Scottish broom, as well as delicate bread crust.
\nTaste:<\/strong>\u00a0intense freshness and significant sapidity, balanced by moderate heat and a decisive softness in excellent harmony. A lively, fragrant and persistent finish.<\/p>\n
\nFermentation in thermo-conditioned steel vats, followed by a scrupulous ri-fermentation process with the Martinotti-Charmat method and, subsequently filtered and then bottled in an isobaric environment.<\/p>\n
\nTo be served chilled, at a maximum of 4-6 degrees, and with a tall and narrow glass to be able to appreciate the perlage and aromas. Well suited with aperitifs, appetizers, fish dishes, vegetarian plates, meats and cheeses. We imagine it with grilled scampi, baked red snapper with olives, linguine with sea urchins, ricotta ravioli with butter and sage, dried Abruzzo scamorza cheese.The olfactory characteristics are confirmed on the palate, but with greater emphasis and which is accompanied by a long; persistent finish rich in sapidity.<\/p>\nHow to match Prosecco DOC<\/h3>\n
\nFermentation in thermo-conditioned steel vats, followed by a scrupulous ri-fermentation process with the Martinotti-Charmat method and, subsequently filtered and then bottled in an isobaric environment.<\/p>\n
\nTo be served chilled, at a maximum of 4-6 degrees, and with a tall and narrow glass to be able to appreciate the perlage and aromas. Well suited with aperitifs, appetizers, fish dishes, vegetarian plates, meats and cheeses. We imagine it with grilled scampi, baked red snapper with olives, linguine with sea urchins, ricotta ravioli with butter and sage, dried Abruzzo scamorza cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"