Winery Bernardi - Al Cavo Conegliano Valdobbiadene Rive di Collalto Prosecco Superior

Winery BernardiAl Cavo Conegliano Valdobbiadene Rive di Collalto Prosecco Superior

3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Al Cavo Conegliano Valdobbiadene Rive di Collalto Prosecco Superior of Winery Bernardi is a sparkling wine from the region of Conegliano-Valdobbiadene Prosecco of Veneto.
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.

Taste structure of the Al Cavo Conegliano Valdobbiadene Rive di Collalto Prosecco Superior from the Winery Bernardi

Light
Bold
Soft
Acidic
Gentle
Fizzy

In the mouth the Al Cavo Conegliano Valdobbiadene Rive di Collalto Prosecco Superior of Winery Bernardi in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.

Details and technical informations about Winery Bernardi's Al Cavo Conegliano Valdobbiadene Rive di Collalto Prosecco Superior.

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

Discover the grape variety: Putzcheere

It is believed to have originated in Hungary, in the region bordering Romania, from where it spread to Germany, Alsace and the southwest of France, particularly in the Gers and high Pyrenees departments. It is also found in the United States (California). Today, it is almost absent from French vineyards. - Synonyms: putchir, putscher, butschera (for all the synonyms of the grape varieties, click here!)

Last vintages of this wine

Al Cavo Conegliano Valdobbiadene Rive di Collalto Prosecco Superior - 2016
In the top 100 of of Conegliano-Valdobbiadene Prosecco wines
Average rating: 4.111110
Al Cavo Conegliano Valdobbiadene Rive di Collalto Prosecco Superior - 0
In the top 100 of of Conegliano-Valdobbiadene Prosecco wines
Average rating: 3.911110

The best vintages of Al Cavo Conegliano Valdobbiadene Rive di Collalto Prosecco Superior from Winery Bernardi are 2016, 0

Informations about the Winery Bernardi

The winery offers 37 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Conegliano-Valdobbiadene Prosecco in the region of Veneto

The Winery Bernardi is one of of the world's greatest estates. It offers 37 wines for sale in the of Conegliano-Valdobbiadene Prosecco to come and discover on site or to buy online.

Top wine Veneto
In the top 45000 of of Italy wines
In the top 8000 of of Conegliano-Valdobbiadene Prosecco wines
In the top 20000 of sparkling wines
In the top 250000 wines of the world

The wine region of Conegliano-Valdobbiadene Prosecco

The wine region of Conegliano-Valdobbiadene Prosecco is located in the region of Prosecco of Vénétie of Italy. Wineries and vineyards like the Domaine Andrea da Ponte or the Domaine Rebuli produce mainly wines sweet and sparkling. On the nose of Conegliano-Valdobbiadene Prosecco often reveals types of flavors of tree fruit, citrus fruit. In the mouth of Conegliano-Valdobbiadene Prosecco is a with a nice vivacity and a fine and pleasant bubble.


The wine region of Veneto

Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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