Winery Ameros - Prosecco Extra Dry

Winery AmerosProsecco Extra Dry

The Prosecco Extra Dry of Winery Ameros is a wine from the region of Pouilles.
This wine generally goes well with
The Prosecco Extra Dry of the Winery Ameros is in the top 0 of wines of Pouilles.

Details and technical informations about Winery Ameros's Prosecco Extra Dry.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11.5°
Allergens
Contains sulfites

Discover the grape variety: Portugais bleu

The Portuguese blue-black is a grape variety originating from Austria. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of vine is characterized by medium-sized bunches and large grapes. You can find the Portuguese blue-black cultivated in these vineyards: Loire Valley, South-West, Provence & Corsica, Rhone Valley, Savoy & Bugey, Beaujolais.

Informations about the Winery Ameros

The winery offers 3 different wines.
Its wines get an average rating of 3.3.
It is in the top 3 of the best estates in the region
It is located in Pouilles

The Winery Ameros is one of of the world's greatest estates. It offers 3 wines for sale in the of Pouilles to come and discover on site or to buy online.

Top wine Pouilles
In the top 250000 of of Italy wines
In the top 15000 of of Pouilles wines
In the top 150000 of wines
In the top 1500000 wines of the world

The wine region of Pouilles

Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.

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The word of the wine: Vatting

After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.

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