Winery Perla Del DogeKoné Prosecco Treviso Extra Dry
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This wine generally goes well with
The Koné Prosecco Treviso Extra Dry of the Winery Perla Del Doge is in the top 0 of wines of Prosecco di Treviso.
Details and technical informations about Winery Perla Del Doge's Koné Prosecco Treviso Extra Dry.
Discover the grape variety: Vermentino
Nervy, saline whites with cutting acidity and enveloping richness, showing aromas of grapefruit, lime, pear, white flowers, fresh almond, fennel and marine iodine notes. Slightly bitter finish. Star of Sardinia (Vermentino di Gallura DOCG), Liguria, coastal Tuscany (Bolgheri) and Corsica. Also in Provence and Languedoc-Roussillon as Rolle. An autochthonous Mediterranean variety.
Informations about the Winery Perla Del Doge
The Winery Perla Del Doge is one of of the world's greatest estates. It offers 5 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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
