Morrisons The Best Conegliano Valdobbiadene Prosecco Superiore DOCG, 75 cl

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Conegliano Valdobbiadene Prosecco Docg, Prosecco Superiore Dal 1876". Archived from the original on 24 September 2015 . Retrieved 18 December 2012. Boatto V, Barisan L. (2012). Il mercato del Conegliano Valdobbiadene DOCG. In: C.I.R.V.E. Ambiente e mercato: una sinergia possibile. p. 43-86, Pieve di Soligo: Consorzio per la Tutela del Conegliano Valdobbiadene. Approximately 150 million bottles of Prosecco were produced in 2008. [3] Huge subsequent growth meant this figure approached 600 million bottles in 2018. [26]

Castelli di Jesi Verdicchio Riserva · Conero · Offida · Verdicchio di Matelica riserva · Vernaccia di Serrapetrona Il Conegliano Valdobbiadene - Prosecco [1], chiamato anche Conegliano - Prosecco oppure Valdobbiadene - Prosecco, è un vino a denominazione di origine controllata e garantita (DOCG) prodotto unicamente nelle colline dell'alta provincia di Treviso tra i 150 e i 350 m s.l.m., in particolare nella fascia collinare compresa tra Vittorio Veneto e Valdobbiadene. Il terroir DOCG comprende 15 comuni: Conegliano, Susegana, San Fior, San Vendemiano, Colle Umberto, Vittorio Veneto, Tarzo, Cison di Valmarino, Follina, Miane, San Pietro di Feletto, Refrontolo, Pieve di Soligo, Farra di Soligo, Vidor e Valdobbiadene. In the region of Conegliano and Valdobbiadene DOCG, there are more than 150 producers, [27] and together they form the Consortium for the Protection of Prosecco from Conegliano and Valdobbiadene (Consorzio per la Tutela del Prosecco di Conegliano e Valdobbiadene). DOCG also has its own consorzio, with 94 producers. This is basic Prosecco. It can be produced all over Northeastern Italy. Some is great, most is so-so. Prosecco Trieste DOC & Prosecco Treviso DOC Zuccheri · Acidi · Composti fenolici · Sostanze azotate · Sostanze pectiche · Sostanze minerali · Sostanze aromatiche · Vitamine · Microrganismo

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Prosecco ( / p r ə ˈ s ɛ k oʊ, p r oʊ-/; [1] [2] Italian: [proˈsekko]) is an Italian DOC or DOCG white wine produced in a large area spanning nine provinces in the Veneto and Friuli Venezia Giulia regions, and named after the village of Prosecco, which is in the province of Trieste, Italy. [3] It is made from the Prosecco grape (renamed "Glera" in Italy in 2009) but denomination rules allow up to 15% of the wine to be other permitted varieties. [4] Prosecco is almost always made in sparkling or semi-sparkling style ( spumante and frizzante, respectively), but a still wine ( tranquillo) is also permitted. [5] Within the larger designation are two small DOCG areas, Conegliano Valdobbiadene Prosecco in the hills between the towns of Conegliano and Valdobbiadene, and Asolo Prosecco around the nearby town of Asolo. [6] [7] Prosecco Superiore is always spumante and comes only from these DOCG areas. [8]

a b DuBose, Fred; Spingarn, Evan; Maniscalco, Nancy (2005). The Ultimate Wine Lover's Guide 2006. Sterling Publishing Company, Inc. pp. 196. ISBN 1-4027-2815-8. The property and its attributes are subject to protection measures at national and local levels; and municipalities and professional associations have introduced additional safeguards through territorial planning tools and the formation of legal and voluntary charters. The protection of the rural landscape is primarily guaranteed by the rules of the Conegliano Valdobbiadene Prosecco Superiore DOCG that favour the maintenance of the vineyards, ciglioni and other attributes that are fundamental for maintaining local traditions and to the protection of the agricultural biodiversity and associated ecosystem services. Brut - È la versione più moderna e internazionale. Si caratterizza per delicati profumi d'agrumi e di note vegetali e floreali, unita ad una bella e viva energia gustativa. Si apprezza servito a 7-9°C, su antipasti di pesce e verdure anche elaborati, primi con frutti di mare e piatti di pesce al forno o a tutto pasto. Il residuo zuccherino va da 5 a 12g/l e si colloca, mediamente, sulla fascia 7-10g/l.Situado al nordeste de Italia, este sitio abarca una parte del paisaje formado por terrenos de viñedos en los que se produce el vino “prosecco”. Ese paisaje vitícola se caracteriza por la presencia de bosques, de colinas de vertientes abruptas, de tierras de labranza y de aldeas, así como por la de pequeñas parcelas de vides cultivadas en estrechas terrazas con césped llamadas “ciglioni”. La mano del hombre ha modelado el territorio del sitio, adaptándolo a sus necesidades. Desde el siglo XVII el peculiar sistema de cultivo en terrazas fue creando un paisaje en forma de mosaico, constituido por viñas alineadas paralelamente y situadas en posición vertical con respecto a la pendiente de las colinas. En el siglo XIX, la estética del paisaje cobró aún mayor relieve con la introducción de la técnica de emparrado de las viñas llamada “bellussera”. a b "Prosecco Types". Consorzio di Tutela delle Denominazione di Origine Controllata Prosecco. Archived from the original on 16 April 2020 . Retrieved 14 April 2020. Base wines and a special sugar and yeast mixture (called the “tirage”) are added to the tank. As the yeast eats the sugar and ferments it releases CO2 which causes the tank to pressurize. Since the pressure has no where to go, it carbonates the wine. Voila! A sparkling wine! Dry: With 17–32 g/L of residual sugar, expect wines to contain 2.5–5 carbs per glass (5 oz serving).

a b c Colombo, Fulvio (2014). Prosecco. Patrimonio del Nordest (in Italian). Trieste: Luglio Editore. ISBN 978-8868030636. Many of these precarious inclines are can only be tended by hand – but any producer here will grandly inform you that ‘no great wine of the world is grown on flat land’ and it is these often-extreme gradients and unusual soil types which make the wines here what they are. Not to mention the fact that winemakers put anywhere from 600 to 800 hours of intense manual work into cultivating each and every one of ConVal’s 6,700 hectares of vineyards … now, my maths is predictably appalling, but my trusty calculator reliably informs me that this equates to somewhere in the region of 5,360,000 hours in total every single year. (That’s the equivalent of 223,333 days). But wait! What about the wine!? Whether you are a lover of prosecco or not, the sparkling wines of Conegliano Valdobbiadene, with their surprising flavours and unique identity, are the very definition of ruffiano: playful, seductive, surprising, and unquestionably delicious! It is the aim of premium wine makers all around the world to produce startling, stunning wines which truly reflect the unique conditions that the grapes have grown in and the passion which goes into every single step of the winemaking process. It’s a shame that thanks to mass production and low prices, many of us don’t comprehend that a prosecco can be produced with the same love and care as a fine red Bordeaux or white Burgundy … but I assure you, it can and is! La prima è la pressatura, condotta utilizzando macchine sofisticate, che agiscono sugli acini in modo soffice, così da estrarre solo il mosto fiore, che proviene dal cuore dell'acino. Da 100 chilogrammi di uva si ottengono al massimo 70 litri di vino. Segue la decantazione, dove il mosto torbido viene lasciato riposare a freddo (5-10°C) in vasche d'acciaio per circa 10-12 ore. Al termine dell'operazione la parte limpida del mosto inizia la vinificazione grazie ai fermenti naturali che, aggiunti al mosto, provocano la fermentazione alcolica, che si svolge per 15– 20 giorni in vasche d'acciaio ad una temperatura costante di 18-20 gradi. Al termine della vinificazione si ottiene il vino base.

Frizzante

Moryson, F. (1908). An Itinerary. Containing His Ten Yeeres Travell through the Twelve Dominions of Germany, Bohmerland, Sweitzerland, Netherland, Denmarke, Poland, Italy, Turky, France, England, Scotland & Ireland. Vol.IV. Glasgow. pp.80, 103. {{ cite book}}: CS1 maint: location missing publisher ( link) For the suburb of Trieste, Italy, see Prosecco, Friuli-Venezia Giulia. For the Dalmatian wine, see Prošek. Conegliano Valdobbiadene wine appellation lies in the hilly countryside situated 50 km from Venice and around 100 km from the Dolomites. It is located near the center of the Treviso province and spreads across 15 Italian towns between Conegliano to the east and Valdobbiadene to the west.