Winery MerottoFurlo Prosecco di Treviso Extra Dry
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 Furlo Prosecco di Treviso Extra Dry from the Winery Merotto
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Furlo Prosecco di Treviso Extra Dry of Winery Merotto in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Furlo Prosecco di Treviso Extra Dry
Pairings that work perfectly with Furlo Prosecco di Treviso Extra Dry
Original food and wine pairings with Furlo Prosecco di Treviso Extra Dry
The Furlo Prosecco di Treviso Extra Dry of Winery Merotto matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of marinated shrimp sautéed asian style, quiche with bacon and gruyère cheese or parmesan crisps.
Details and technical informations about Winery Merotto's Furlo Prosecco di Treviso Extra Dry.
Discover the grape variety: Neuburger
Rich and structured whites with good ageing potential, golden colour, ample mouth with moderate acidity, with signature aromas of almond, hazelnut, white flowers (acacia) and discreet mineral notes. Subtly vinous profile. Grown mainly in Wachau and Thermenregion. Austrian autochthonous white grape, a spontaneous cross of Roter Veltliner x Silvaner.
Last vintages of this wine
The best vintages of Furlo Prosecco di Treviso Extra Dry from Winery Merotto are 0, 2014
Informations about the Winery Merotto
The Winery Merotto is one of of the world's greatest estates. It offers 26 wines for sale in the of Prosecco di Treviso to come and discover on site or to buy online.
The wine region of Prosecco di Treviso
Historic heart of Venetian Prosecco (DOC, Treviso sub-zone): signature Glera as sparkling king white — fresh and accessible with notes of green apple, Williams pear, white flowers, citrus and an almond-hazelnut touch, fine persistent bubbles, light finish. Charmat method (tank), Brut, Extra Dry and Dry styles by residual sugar. Very pale straw hue, ideal aperitif and seafood (scallops, langoustines). Treviso province in Veneto, temperate pre-Alpine climate.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
