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This Prosecco is made using a technique called 'white vinification' (without the skins). The grapes are harvested from the hills of the first Dolomitic ridges in the north of Italy from late September to mid-October. The delicate 'sparkle' is added during a slow refermentation in large sealed tanks. The result is a classicly elegant Prosecco with tiny bubbles (the hall mark of quality) and a fresh green apple nose and palate, with a long, crisp finish. This is enjoyable on its own or with oven-poached fish in olive oil, warm asparagus and prosciutto salad or Thai spices shrimp salad with Asian greens and pesto dressing.more ↓ less ↑
|Grape||95% Prosecco, 3% Perera, 2% Verdiso|