Various Prosecco options from our portfolio, in one convenient place
Terregaie, Prosecco Brut NV
This lovely sparkler never disappoints. It's fragrant, with delicate scents of white spring flowers and white stone fruits while the
dry, refreshing palate offers ripe pear, apple and white peach alongside a hint of fennel seed. An elegant perlage and fresh
brightness provide the backdrop. Pairs well with Camembert, brie, seafood and light dishes.
Terre Gaie winery is a family affair owned and operated by Salvatore Lovo, his wife Rita Ferasin, and their daughter Silvia.
The property is in the Euganean Hills that were formed due to volcanic eruption long time ago. Steeped in centuries of winemaking tradition, the region is blessed with viticultural gifts: abundant sunshine, volcanic, calcerous soils, and moderating breezes from the Adriatic Sea. The terroir is ideal for the cultivation of cool-climate grapes like Pinot Grigio.
Conti Riccati, Prosecco Brut NV
Conti Riccati vineyards are planted in the rolling hills of Castelfranco, a village located in the Veneto. The winery has been managed by the same family since the 14th century! Conti Riccati has been practicing a sustainable viticulture for many years, and is currently in organic conversion.
This Prosecco has enticing scents of ripe orchard fruit, aromatic herb and fragrant white spring flower. The generous palate doles out juicy white peach, ripe Granny Smith apple and tangerine zest. Fresh acidity brightens the creamy flavours while an elegant mousse imparts finesse.
This wine is very food-friendly. It goes beautifully with antipasto and spicy Asian foods. In the Veneto region, Prosecco is usually paired with cured meats, which makes it the perfect wine to accompany a cheese and charcuterie board.
Conti Riccati grows mostly Glera, Pinot Gris and Pinot Noir though they are most known for their Prosecco.
The winemaker, Salvatore Lovo and the agronomist, Giovanni Pascarella take great pride in making the wines and tending the vineyards for the family. They practice sustainable viticulture and are currently in organic conversion.
San Tiziano, Prosecco Extra Dry NV
85% Glera from Treviso, Padova, Belluno, Venezia, Vicenza in the Veneto region. 4-day whole fermentation in steel tanks, after “spumantizzazione” in temperature controlled autoclaves according to the Charmat method, the wine is filtered and decanted with isobaric techniques, and then bottled.
Light straw yellow and greenish reflexes. Very bubbly when poured then maintaining a persistent perlage to the end. Bouquet pleasant, light, fine, persistent and fruity with a characteristic hint of green and golden apple, followed by floral notes. Flavor that is velvety, fresh, lively, fruity, light, and fluid with a fine perlage. It is well-bodied and harmonic, and has very good acidity and alcoholic degree; it is very persistent on the palate and best drunk when young. 11% alc. Excellent by itself as an aperitif. Ideal with all fish, salami and cured meats- also goes well with light pasta and rice dishes besides all the white meats.
Baglietti Prosecco Extra Dry No. 10
Baglietti Prosecco No.10 has a large scent and an elegant dry taste of pears, citrus and almonds. By allowing the wine to remain on yeast over time, a particularly dry and full flavor is able to evolve. In No.10 we only use grapes from the Piave area, which is Baglietti's most qualitative area in Prosecco.
The perfect serving temperature is 6-8°C.
Baglietti Spumante Rosato Extra Dry No. 7
Baglietti Rosé Extra Dry No.7 is an ecological spumante rosé with a rich scent from white peach, citrus and summer berries. The taste is elegant and dry with elements of raspberry, citrus and almond. A well-balanced acid combined with a dry finish gives the wine wonderful fullness. Baglietti No.7 is completely organic from start to finish. Serve the wine cold, 6 – 8°C. In No.10 we only use grapes from the Piave area, which is Baglietti’s most qualitative area in Prosecco.
The perfect serving temperature is 6-8°C.
Il Colle Conegliano Extra Dry Prosecco Superiore (187 ml & 750ml)
Production area: Valdobbiadene, Cartizze
Grape Variety: 100% Glera.
Harvest: middle - end of September. Rigorously by hand.
Wine Making Fermentation container: inox steel tanks.
Fermentation temperature: controlled temperature, max 20°C.
Yeasts: selected.
Fermentation span: abt. 10 days.. Sparkling Process Sparkling process: Martinotti method.
Maturation/Aging: second fermentation in autoclave for 30-40 days, at controlled temperature max 15° C, with selected yeasts. Extra 8 days refrigeration.
Alcohol content: 11% vol.
Residual sugar: 30-32 g/l.
Total acidity: 5,5 - 6,5 g/l.
PH: 3.15 - 3.25.
Colour: pale straw yellow.
Bouquet: scents of fruits an flowers, typical of Glera grapes.
Taste: sweet, well balanced, smooth and velvety.
Shelf life: within 18 months from the bottling.
Service: 6 - 8° C. It is perfect at the end of the meal, with dry pastries or a fruit tart.
Suggested glass: stem glass.
Villa Braida Rose Prosecco
Name: PROSECCO ROSÉ DOC MILLESIMATO
Grape variety: 90% Glera and 10% Pinot Noir
Production area: Hilly area in the typical DOC piedmont area
Soil composition: Loose and well-aerated, rich in stones and gravel
Training system: Guyot
Harvest: Manual in mid-September
Vinification: Soft pressing with fermentation at a controlled temperature of 14 -16°C
Aging: In autoclave on the yeasts for at least 2 months
Organoleptic characteristics: Bright pale pink color and persistent perlage. Flavour of berries and roses. On the palate it is dry and fresh with fruity notes and bright citrus flavours with a moderately long finish
Pairing: It pairs well with all appetizers, pasta and risotto, fish and light dishes
Closure: Mushroom-shaped cork stopper
Serving temperature: 6-8°C
Alcohol content: 11.0%
Yield per hectare: 112 hl
Sugars: 9.0 g/l
Bosa Prosecco Brut DOC
Classification: Controlled Denomination of
Origin Grapes: Glera at least 85% and Chardonnay and/or Pinot Grigio to complete
Lands: Hilly or per-hilly, but also flat. Not very deep, well drained and not too fertilized so as not to overly promote the natural vigor of the wine.
Alcoholic degree: 11% in Vol.
Area of origin: Veneto Region - Northen Italy
Production technique: Late medium grapes are subjected to a soft pressing, without peeling of the skins and without maceration. The fermentation of the must is carried out at low temperatures (60-64°F), very slowly and with selected yeasts. The perlage is purified in special sealed hermetic seals (autoclaves) according to the technique known as "Method Charmat".
Sensory analysis: Straw yellow color, with fine and persistent perlage. Intense flower fragrance, fruity, persistent and pleasing. Dry, harmonious, round and spicy taste, with a pleasant aftertaste of apple. Round and pleasantly balanced. Bottling:
It is bottled with the low temperature sterile microfiltration technique (near 0°) and isobaric to preserve the perlage. With carbon dioxide pressure around 3,5 bar.
Pairings: Fresh, fragrant wine, young for natural vocation. Ideal as an aperitif. Wine for conversation, is suitable for delicious first courses and fish dishes. Serve at 46-50°F.