Winery VictoriaProsecco Millesimato
Sparkling wine
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 Prosecco Millesimato from the Winery Victoria
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Prosecco Millesimato of Winery Victoria in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Prosecco Millesimato of Winery Victoria in the region of Veneto often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Prosecco Millesimato
Pairings that work perfectly with Prosecco Millesimato
Original food and wine pairings with Prosecco Millesimato
The Prosecco Millesimato of Winery Victoria matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of chicken tagine with apricots and almonds, goat cheese and bacon quiche or express beef samoussa.
Details and technical informations about Winery Victoria's Prosecco Millesimato.
Discover the grape variety: Rèze
Structured, original dry and oxidative whites with a pale golden to amber colour, an ample palate and preserved acidity, showing signature aromas of candied citrus, dried fruits (walnut), honey, white flowers and alpine mineral notes, extended by slow oxidation in high-altitude barrels. Emblematic variety of the Vin du Glacier of Val d'Anniviers, aged in altitude by solera. Indigenous Swiss variety of the Valais, one of the oldest in the country.
Last vintages of this wine
The best vintages of Prosecco Millesimato from Winery Victoria are 2017
Informations about the Winery Victoria
The Winery Victoria is one of of the world's greatest estates. It offers 16 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
