Bacio Della Luna

Prosecco Extra Dry

standard courier: 3 working days

Sold by: Vino.co.za

R 225

Ready to ship   available2 60 + Sold only in multiples of 6 Bottles

750 ml (Standard)


Cultivar:

100% Glera

Country:

Italy

Rating:

There are currently no ratings available.

Specifications:

11.00% alc vol Sugar g/l: N/A
Type: Sparkling Wine Cellaring Potential: 3 to 5 years
Origin: Veneto Appellation: Prosecco DOCG

Tasting Notes:

This Prosecco Extra Dry is made from Glera grapes in the Veneto region, with fine bubbles and intense fruity bouquet. A fresh and dry sparkling wine, excellent at any time of the day. Perfect bubbly for celebrating special occasions such as anniversaries, promotions and weddings.

White Flowers
White Flowers

Peach
Peach

Apple Blossom
Apple Blossom

Green Apple
Green Apple

"Bacio della Luna" dedicates its entire activity to the production of Prosecco and other prized sparkling wines. Schenk Italia, a company founded in 1952 in Reggio Emilia, controls it. Schenk Italia is one of the largest producers and exporters of Italian wines. Located in Ora, near Bolzano, since 1960, in the last few decades it has greatly expanded its production and processing facilities. Today its processing wine cellar handles over 6,300,000 litres per year. The winery has continuously been adapted to remain up-to-date with modern technologies and quality systems. In the last few years, Schenk Italia has strengthened its relationship with producers covering all the main wine producing areas in Italy. The quantity and range of products have improved, predominantly in quality, and its portfolio has been enhanced with top quality wines from Veneto, Piedmont, Tuscany, Abruzzo and Sicily.

Glera vineyards situated in the Prosecco production area of Treviso.

The Prosecco Extra Dry DOC spumante is made following the white winemaking process. The grapes are softly pressed to obtain the must, which is then treated by refrigeration and filtration. Fermentation takes places in temperature controlled stainless steel tanks at between 18°C and 22°C and there is no contact between the must and the skins during this time.

After the primary fermentation, stabilization and secondary fermentation (“prise de mousse”) follow according to the Charmat method. The residual sugar is balanced at the time of bottling according to the values for the Extra Dry classification. After the primary fermentation, stabilization and secondary fermentation (“prise de mousse”) follow according to the Charmat method. The residual sugar is balanced at the time of bottling according to the values for the Extra Dry classification. After the primary fermentation, stabilization and secondary fermentation (“prise de mousse”) follow according to the Charmat method. The residual sugar is balanced at the time of bottling according to the values for the Extra Dry classification.

Food pairing

Ideal as an aperitif even with sliced raw vegetables or with fish dishes, and also excellent at any time of the day.

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