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V8+ Carlo Prosecco Brut Millesimato DOC

9.93

 

Only the best Glera grapes of each vintage can become the V8+ Millesimato Brut. The best grapes are carefully selected in the vineyard to create a unique sparkling wine with a dry and decisive taste, great freshness and a pleasant acidity in the finish.

TASTE

Colour: It has a straw yellow color of medium intensity. In the glass, it creates a dense and minute crown of froth, which feeds on  small bubbles for a long time.

Bouquet: The scent has hints of jasmine flowers, green apple and pear.

Palate: When tasted, it is easy and pleasant to drink, initially fresh and soft on the palate, leaving room for fruity scents with hints of lime and a pleasant flavor in the finish.

PAIRING – To the aperitif and beyond. A wine well paired with: prawns and chicory, Treviso radicchio, and swordfish or a rich chicken Pad Thai.

PRODUCTION AREA
The terroir is a moderately deep and alkaline silt-clay soil, typical and characteristic of the Venetian plain. It rests on an ancient layer – a paleosol – called “caranto”. The climate is generally temperate and humid thanks to the proximity of the sea, but there are strong temperature shifts due to the alternation of cool (Bora) and hot-humid (Scirocco) winds.

WINE-MAKING
After the harvest, the grapes are pressed and subjected to soft pressing with pneumatic presses and a quick separation of the must from the skins follows. Fermentation takes place at a controlled temperature (15-16° C). The wine is then placed in steel autoclaves where the sparkling process takes place with the Martinotti method

In stock

SKU: V8CS00404544021 Category: Tags: , ,
Additional information

Additional information

Brand

V8+

Country

Italy

Region

Veneto

Grapes

Glera

Red or White

Sparkling Wine, White

Ageing

1-2 years

Food to be paired with

To the aperitif and beyond. A wine well paired with: prawns and chicory, Treviso radicchio, and swordfish or a rich chicken Pad Thai

Serving temperature

6°- 8° C

Alcohol Content

11.0%

Bottle Size

75cl

Biological

Non-Bio