
Winery Bosco Levada FacchinStorie di Noir Prosecco
This wine generally goes well with
The Storie di Noir Prosecco of the Winery Bosco Levada Facchin is in the top 0 of wines of Prosecco.

Details and technical informations about Winery Bosco Levada Facchin's Storie di Noir Prosecco.
Discover the grape variety: Hölder
Aromatic, lively whites to drink young, with a pale golden colour, an airy palate with preserved acidity, and signature aromas of citrus (lemon), white flowers, green apple and mineral notes close to Riesling. Distinctive aromatic profile. Grown on a few hectares in Franconia, it remains confidential and is used for typical dry whites. A German white variety bred in 1936 in Würzburg (Riesling × Silvaner), late-ripening.
Last vintages of this wine
The best vintages of Storie di Noir Prosecco from Winery Bosco Levada Facchin are 0
Informations about the Winery Bosco Levada Facchin
The Winery Bosco Levada Facchin is one of of the world's greatest estates. It offers 8 wines for sale in the of Prosecco to come and discover on site or to buy online.
The wine region of Prosecco
Italian sparkling world star: Glera (85% min) by the Martinotti method (tank), fine convivial bubble, signature notes of green apple, pear, white flowers and sweet almond, fresh, light finish. From dry Brut to rounder Extra Dry. Prosecco DOC in Veneto and Friuli (36,000 ha), Conegliano Valdobbiadene DOCG on steep hillsides (UNESCO, ~8,700 ha) more complex and mineral, Cartizze at the top. ~90 M bottles DOCG/year.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Fees
This wine is characterized by a pleasant nervousness and an overall sensation of freshness on the palate, reinforced by minerality, a note of bitterness, a hint of CO2, and of course an appropriate serving temperature.









