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VIGNA DEL NESPOLO

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    VIGNA DEL NESPOLO – Valdobbiadene Prosecco Superiore DOCG Brut Biologico

    13,00

    APPEARANCE: Straw yellow with greenish highlights.

    AROMA: Flowery overtones of acacia and wisteria, filled with citrusy notes.

    FLAVOUR: Robust with a distinct minerality

    SUGGESTED PAIRINGS: An international aperitif which highlights the flavours of fine raw fish dishes. Also an excellent partner to delicately flavoured Mediterranean hors d’oeuvres and first courses.

    DENOMINATION: Conegliano Valdobbiadene Prosecco Superiore Docg.

    TYPE: Brut Sparkling Wine.

    GRAPE: Glera.

    AREA: Valdobbiadene, the “Il Nespoler” vineyard.

    SOIL: On the flatlands of the Piave river alluvial plain, composed of gravel, sand and clay and of average depth.

    ALTITUDE: 200 m. above sea level

    VINE AGE: 10 years.

    YIELD: 13,500 Kg/hectare

    HARVEST: By hand.

    VINIFICATION: Off the skins with fermentation at a low temperature and second fermentation using the Charmat method

    ALCOHOL: 11.5% vol.

    SUGAR: 8 g/l

  • 0 out of 5

    VIGNA DEL NESPOLO – Valdobbiadene Prosecco Superiore DOCG Extra Dry Biologico

    13,00

    APPEARANCE: Straw yellow with greenish highlights.

    AROMA: Flowery and fruity with overtones of Golden apples and Williams pears.

    FLAVOUR: Elegant, harmonious and persistent.

    SUGGESTED PAIRINGS: Ideal as an aperitif, it goes well with sweet and savoury snacks and is an excellent accompaniment to seafood risottos and pasta dishes with white meat ragu sauce. Wonderful with fresh cheese.

    DENOMINATION: Conegliano Valdobbiadene Prosecco Superiore Docg.

    TYPE: Extra Dry Sparkling Wine.

    GRAPE: Glera.

    AREA: Valdobbiadene, the “Il Nespoler” vineyard.

    SOIL: On the flatlands of the Piave river alluvial plain, composed of gravel, sand and clay and of average depth.

    ALTITUDE: 200 m. above sea level.

    VINE AGE: 10 years.

    YIELD: 13,500 Kg/hectare

    HARVEST: By hand.

    VINIFICATION: Off the skins with fermentation at a low temperature and second fermentation using the Charmat method.

    ALCOHOL: 11.5% vol.

    SUGAR: 14 g/l