Winery ProscottoSparkling
Sparkling wine
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Sparkling from the Winery Proscotto
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Sparkling of Winery Proscotto in the region of California is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Sparkling
Pairings that work perfectly with Sparkling
Original food and wine pairings with Sparkling
The Sparkling of Winery Proscotto matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of fish and shrimp curry, tuna wraps or sole meuniere.
Details and technical informations about Winery Proscotto's Sparkling.
Discover the grape variety: Verdelho
Structured, taut whites with precise acidity and a slender mouth, featuring aromas of citrus (lemon, orange peel), dried fruits, toasted almond, Mediterranean herbs and pronounced saline notes. A historic pillar of medium-dry Madeira (one of the island's four classic noble grapes) where it develops complex oxidative notes. Also as structured dry whites in Douro DOC and Australia (Hunter Valley). Native Portuguese grape, unrelated to Spanish Verdejo.
Last vintages of this wine
The best vintages of Sparkling from Winery Proscotto are 0
Informations about the Winery Proscotto
The Winery Proscotto is one of of the world's greatest estates. It offers 1 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
