Winery Le ContesseSingle Fermentation Prosecco
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 Single Fermentation Prosecco from the Winery Le Contesse
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Single Fermentation Prosecco of Winery Le Contesse 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 Single Fermentation Prosecco of Winery Le Contesse in the region of Veneto often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of tree fruit, citrus fruit or red fruit.
Food and wine pairings with Single Fermentation Prosecco
Pairings that work perfectly with Single Fermentation Prosecco
Original food and wine pairings with Single Fermentation Prosecco
The Single Fermentation Prosecco of Winery Le Contesse matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of sublime fish and shrimp colombo, quiche with leeks and fresh salmon from flo or bacon-gruyere-tomato cake.
Details and technical informations about Winery Le Contesse's Single Fermentation Prosecco.
Discover the grape variety: Olivette noire
Table grape with long clusters and oblong (olive-shaped) blue-violet berries with thin skin and crisp, sweet fresh flesh. Grown mainly in the Mediterranean for fresh consumption, prized for its attractive appearance and sweet taste; a traditional grape popular at market stalls and in supermarkets. French black table grape variety grown for fresh consumption.
Last vintages of this wine
The best vintages of Single Fermentation Prosecco from Winery Le Contesse are 0
Informations about the Winery Le Contesse
The Winery Le Contesse is one of of the world's greatest estates. It offers 48 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
