> Prosecco DOC Extra Dry
Prosecco DOC Extra Dry
€9,80
11° vol | 750 ml | Sparkling Wine
Certified Organic and Vegan Wine
Quantity
In stock
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Wine highlights
Sugar grade
|
Brut Nature
Extra Dry
|
Sweet
color
AROMA
flavor
Distinguishing marks
Our Spumante Prosecco DOC Extra Dry is a sparkling wine made from Glera grapes grown in the Prosecco DOC lowland area.
Food pairings
appetizers and entrees of all kinds
Salmon croutons
Tart with berry compote
wine characteristics
White vinification by separation of the must from the skins with soft pressing and fermentation at a controlled temperature of 17°C to encourage the development and preservation of the original aromas. Foaming in autoclave using the Charmat method for about 40 days with an internal pressure of 4.5 atm.
YEAR 2022
Gold Medal at The Prosecco Masters by The Drink Business 2024
YEAR 2022
Prosecco Doc Top 50 Tasting 2023 - Certificated and recommended by Wein Markt
YEAR 2021
Bronze Medal at The Prosecco Masters by The Drink Business 2023
Bronze Medal at The Prosecco Masters by The Drink Business 2022
Mention of 89/100 at the Falstaff Trophy "Prosecco" 2022
YEAR 2020
Silver Medal 89 Par Points at the International Organic Wine Award 2021 Wine System AG
Silver Medal at The Organic & Vegan Global Masters 2021
Something more
Prosecco DOC: terroir and tradition.
Prosecco DOC originates in an area with unique environmental conditions.
The Prosecco DOC production area is located in the northeastern area of Italy and more precisely in the territories falling within 4 provinces of Friuli Venezia Giulia (Gorizia, Pordenone, Trieste and Udine) and 5 provinces of Veneto (Belluno, Padua, Treviso, Venice, Vicenza), one of the most beautiful territories of the Italian peninsula.
Grapes for the production of Prosecco DOC come from Glera, a native grape variety of northeastern Italy, known since Roman times.
Glera is a white grape variety. It has hazelnut-colored shoots and produces large, long clusters with golden-yellow berries.
CAMPAIGN FINANCED ACCORDING TO EU REG. N. 1308/2013
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