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Stellina di Notte Prosecco 2011

Bottle Size: 750ml Item #: 1791538
This item is not currently available for purchase.

Stellina di Notte Prosecco 2011 750ml

Stellina di Notte Prosecco

We hand harvested the Prosecco grapes from vineyards in the foothills of the Alps, in Italy’s northern Veneto region. This cool viticulture region forms an arc between the Italian Alps and the Adriatic Sea. The region’s high altitudes assure cool summers to retain the grape acidity that gives liveliness to sparkling wines, while warmth from its proximity to the Adriatic Sea assures full ripening. The Guyot-trained vines are deeply rooted in well-draining alluvial marl soils—-composed of clay, limestone and rock—that are believed to contribute to the unique minerality of Prosecco wines.We made our Prosecco using the Charmat sparkling wine process. First we cold fermented the juice to preserve the grapes’ fruitiness and then kept the wine sur lie (on yeast) for three weeks with frequent batonnage (stirring) for rich texture on the palate. A second fermentation, with sur lie aging, developed the wine’s aromas and fine, persistent bubbles.

Mix our Prosecco with fresh peach juice to make Venice’s famous bellini cocktail.Serve well chilled and point the bottle away from you when popping the cork.

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This product is not currently available for purchase.
Stellina di Notte Stellina di Notte Prosecco 2011
BOTTLE SIZE: 750ml
 

Notes on the Stellina di Notte Prosecco 750ML 2011

Wine Maker Notes We hand harvested the Prosecco grapes from vineyards in the foothills of the Alps, in Italy’s northern Veneto region. This cool viticulture region forms an arc between the Italian Alps and the Adriatic Sea. The region’s high altitudes assure cool summers to retain the grape acidity that gives liveliness to sparkling wines, while warmth from its proximity to the Adriatic Sea assures full ripening. The Guyot-trained vines are deeply rooted in well-draining alluvial marl soils—-composed of clay, limestone and rock—that are believed to contribute to the unique minerality of Prosecco wines.We made our Prosecco using the Charmat sparkling wine process. First we cold fermented the juice to preserve the grapes’ fruitiness and then kept the wine sur lie (on yeast) for three weeks with frequent batonnage (stirring) for rich texture on the palate. A second fermentation, with sur lie aging, developed the wine’s aromas and fine, persistent bubbles.

Food Pairing Mix our Prosecco with fresh peach juice to make Venice’s famous bellini cocktail.Serve well chilled and point the bottle away from you when popping the cork.