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Buy Toffoli Prosecco di Conegliano 750ml for less at Wine Chateau SKU: 1075453
Toffoli Prosecco di Conegliano
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BOTTLE SIZE: 750ml
Pale straw-yellow colour with green highlights, and fine and persistent beading.Focussed scents of fresh fruit, crusty bread, citrus and a vegetal note; flavoursome and vivacious.Rounded, well-orchestrated, crisp and zesty.
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Notes on the Toffoli Prosecco di Conegliano 750ML

Tasting Notes Pale straw-yellow color with fine and persistent beading. Full, crisp, elegantand fresh.

Wine Maker Notes Extra Dry means that the sugar has to be between 1 and 2% (10-20 g/l).The grapes are harvested before they are completely ripe in order to guarantee the fragrance the right balance of acidity. After destemming, the grapes are pressed using a "Bucher" pneumatic press.

With cold static decanting over 12-24 hours the solid particles (skins, pulp and seeds) precipitate from the wine. The fermentation of the clear must with selected yeasts takes place in stainless steel tanks at a controlled temperature of 59-64° F.

After the fermentation, the wine is decanted and separated from the deposited lees. It is then put in stainless steel tanks for decanting and periodic controls. It takes about three months in order for the wine to be clear. After these operations, the still wine is ready to be made into sparkling wine through the Charmat method in which the wine is put into a pressure tank with sugar and yeast is added, causing a second fermentation to take place. This phase requires an additional 50 days and subsequently the wine is ready for bottling. It is clarified and bottled using a counter-pressure filler.

The effervescence (interior bottle pressure) of the sparkling wine is around 4 bars.

The residual sugar of the "Extra Dry" Prosecco is 17 g/l (1.7%) while the total acidity is 6.5 g/l.

Technical Notes Spumante Brut, NV(95% Prosecco/5% Verdiso). The hand-picked grapes are pressed whole using a vacuum press prior tofermentation in stainless steel. The secondary fermentation is carried out through the Charmat methodfor a minimum of 60 days.

Food Pairing A classic use for Prosecco is in the Bellini cocktail, invented by Harry Cipriani at his famous bar in Venice. In a sparkling wine glass, mix one part white peach purée and two or three parts Prosecco. Pour carefully, as the marriage of the two ingredients is quite tempestuous, and the glass will quickly foam over. If possible, set a comfortable rocking chair on a shady porch overlooking a sun-splashed yard, sip and enjoy!

Additional Notes A classic use for Prosecco is in the Bellini cocktail, invented by Harry Cipriani at his famous bar in Venice. In a sparkling wine glass, mix one part white peach purée and two or three parts Prosecco. Pour carefully, as the marriage of the two ingredients is quite tempestuous, and the glass will quickly foam over. If possible, set a comfortable rocking chair on a shady porch overlooking a sun-splashed yard, sip and enjoy

Availability
1 bottle
will ship between December 1 and December 2
Case of 12
will ship between December 1 and December 2