Morrisons The Best Conegliano Valdobbiadene Prosecco Superiore DOCG, 75 cl

Product Information

Conegliano Valdobbiadene is a popular area with the famous Prosecco Superiore wines. It is surrounded by captivating foothills of the Alps in the Veneto wine region of Italy . Because of the excellent exposure to sunshine aromas develop well in the grapes, and each glass of wine tastes unique. If you are looking for an unparalleled wine experience, then we suggest visiting the Conegliano Valdobbiadene wine region. Situado al nordeste de Italia, este sitio abarca una parte del paisaje formado por terrenos de viñedos en los que se produce el vino “prosecco”. Ese paisaje vitícola se caracteriza por la presencia de bosques, de colinas de vertientes abruptas, de tierras de labranza y de aldeas, así como por la de pequeñas parcelas de vides cultivadas en estrechas terrazas con césped llamadas “ciglioni”. La mano del hombre ha modelado el territorio del sitio, adaptándolo a sus necesidades. Desde el siglo XVII el peculiar sistema de cultivo en terrazas fue creando un paisaje en forma de mosaico, constituido por viñas alineadas paralelamente y situadas en posición vertical con respecto a la pendiente de las colinas. En el siglo XIX, la estética del paisaje cobró aún mayor relieve con la introducción de la técnica de emparrado de las viñas llamada “bellussera”. Grape Varieties". Consorzio di Tutela delle Denominazione di Origine Controllata Prosecco. Archived from the original on 17 October 2017 . Retrieved 9 October 2015. Tank method wines have a much more “freshly made” taste with stronger yeast-dominant aromas. This is why “lager” or “beer” are often used as flavor descriptors for Prosecco.

Flood, Carlos (22 January 2021). "How Long Does Prosecco Last?". EulogyBar.com . Retrieved 11 March 2022. Zuccheri · Acidi · Composti fenolici · Sostanze azotate · Sostanze pectiche · Sostanze minerali · Sostanze aromatiche · Vitamine · Microrganismo La prima è la pressatura, condotta utilizzando macchine sofisticate, che agiscono sugli acini in modo soffice, così da estrarre solo il mosto fiore, che proviene dal cuore dell'acino. Da 100 chilogrammi di uva si ottengono al massimo 70 litri di vino. Segue la decantazione, dove il mosto torbido viene lasciato riposare a freddo (5-10°C) in vasche d'acciaio per circa 10-12 ore. Al termine dell'operazione la parte limpida del mosto inizia la vinificazione grazie ai fermenti naturali che, aggiunti al mosto, provocano la fermentazione alcolica, che si svolge per 15– 20 giorni in vasche d'acciaio ad una temperatura costante di 18-20 gradi. Al termine della vinificazione si ottiene il vino base.Come per l'altra DOCG ( Asolo Prosecco), il Conegliano Valdobbiadene - Prosecco DOCG non va confuso con del generico Prosecco DOC né tanto meno con altri vini IGT a base di uva glera. Dry: With 17–32 g/L of residual sugar, expect wines to contain 2.5–5 carbs per glass (5 oz serving). Since the 2000s, Glera grapes are cultivated and wine produced in other countries including Brazil, Romania, Argentina, and Australia. [3] Il Conegliano Valdobbiadene - Prosecco [1], chiamato anche Conegliano - Prosecco oppure Valdobbiadene - Prosecco, è un vino a denominazione di origine controllata e garantita (DOCG) prodotto unicamente nelle colline dell'alta provincia di Treviso tra i 150 e i 350 m s.l.m., in particolare nella fascia collinare compresa tra Vittorio Veneto e Valdobbiadene. Il terroir DOCG comprende 15 comuni: Conegliano, Susegana, San Fior, San Vendemiano, Colle Umberto, Vittorio Veneto, Tarzo, Cison di Valmarino, Follina, Miane, San Pietro di Feletto, Refrontolo, Pieve di Soligo, Farra di Soligo, Vidor e Valdobbiadene. This is basic Prosecco. It can be produced all over Northeastern Italy. Some is great, most is so-so. Prosecco Trieste DOC & Prosecco Treviso DOC

Brut - È la versione più moderna e internazionale. Si caratterizza per delicati profumi d'agrumi e di note vegetali e floreali, unita ad una bella e viva energia gustativa. Si apprezza servito a 7-9°C, su antipasti di pesce e verdure anche elaborati, primi con frutti di mare e piatti di pesce al forno o a tutto pasto. Il residuo zuccherino va da 5 a 12g/l e si colloca, mediamente, sulla fascia 7-10g/l.

The Wine

Brut: With 0–12 g/L of residual sugar, you should expect these wines to contain up to 1.75 carbs per glass (5 oz serving). Alta Langa · Asti · Barbaresco · Barbera d'Asti · Barbera del Monferrato superiore · Barolo · Brachetto d'Acqui · Dolcetto di Diano d'Alba · Cortese di Gavi · Dolcetto di Dogliani Superiore · Dolcetto d'Ovada superiore · Erbaluce di Caluso · Gattinara · Ghemme · Nizza · Roero · Ruché di Castagnole Monferrato ConVal’s wines take the main elements we have come to recognise in our prosecco – young fizzy wines with simple, sweet fruity flavours – and elevate this basic formula into something much more special. Each has its own unique identity, whether it be due to the technique of an individual winemaker or the particular soil type of a certain vineyard. These wines offer a level of depth and sophistication that DOC prosecco just cannot rival. Think everything from steely, flinty minerality to those delectable autolytic notes of butter, brioche and toast which we usually associate with champagne. There is truly a Prosecco Superiore for every palate (although you may have to work a little harder to find it!) Prosecco, perché? Le nobili origini di un vino triestino (in Italian). Trieste: Luglio Editore. 2012. ISBN 978-8896940877.

Conegliano Valdobbiadene wine appellation lies in the hilly countryside situated 50 km from Venice and around 100 km from the Dolomites. It is located near the center of the Treviso province and spreads across 15 Italian towns between Conegliano to the east and Valdobbiadene to the west. Studio Cattaneo & Ecmedia Web & Graphics. "History". Discover Prosecco Wine. Archived from the original on 24 March 2018 . Retrieved 6 January 2013. The story behind these statues is also very interesting. Angelo Favero, a former construction worker from San Pietro di Barbozza, started to create these statues after his retirement. The creator calls them putinòt and considers them soldiers of the Great War. Talk to any of the many proud ConVal winemakers who have dedicated their lives to Prosecco Superiore about what makes their wines special, and you will receive the same answer: The ultimate aim of producers here is to create a sparkling wine full of identity and individuality which truly expresses the unique terroir of the region, enhancing the natural characteristics of the Glera grape. The first known mention of the name Prosecco is attributed to the Englishman Fynes Moryson, who used the spelling Prosecho. Moryson, visiting the north of Italy in 1593, notes: " Histria is devided into Forum Julii, and Histria properly so called... Here growes the wine Pucinum, now called Prosecho, much celebrated by Pliny." He places Prosecco among the famous wines of Italy: "These are the most famous Wines of Italy. La lagrima di Christo and like wines neere Cinqueterre in Liguria: La vernazza, and the white Muskadine, especially that of Montefiaschoni in Tuscany: Cecubum and Falernum in the Kingdom of Naples, and Prosecho in Histria." [14]The wine was defined by the grape used to make it, Prosecco. The village of Prosecco was about 150km from the growing areas, and had never grown the glera grape. British importers started to be interested in importing the wine in quantity; in response the Italian minister of agriculture expanded the " denominazione di origine controllata" (DOC) to cover far-away Prosecco. This was followed by claiming UNESCO world heritage status for "Prosecco Hills of Conegliano and Valdobbiadene" a few years later. [17] [18] Prosecco was introduced into the mainstream US market in 2000 by Mionetto, now the largest US importer of Prosecco, who reported an "incredible growth trend" in 2008. [19] According to a 2008 New York Times report, Prosecco rose sharply in popularity in markets outside Italy, with global sales growing by double-digit percentages since 1998, aided also by its comparatively low price. [3] [19] The UK became in the mid-2010s the biggest export market for Prosecco, consuming one quarter of all Italian production. [20] Production expanded massively, to €500m sales in 2019. [18] a b "Prosecco Types". Consorzio di Tutela delle Denominazione di Origine Controllata Prosecco. Archived from the original on 16 April 2020 . Retrieved 14 April 2020. In 1574, Conegliano Valdobbiadene wine is mentiond by King Henry III of Poland. He received white wine from Conegliano hills as a gift for his coronation ceremony.