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Accademia Rainbow Prosecco DOC 75cl (CASE OF 6)

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Colombo, Fulvio (June 2014). "Storie di vini dell'Adriatico. Nuove indagini sulle relazioni tra il Prosecco e il Prošek dalmata" (PDF). La Ricerca. Bollettino del Centro di Ricerche Storiche di Rovigno (in Italian) (65): 11–13. a b c LeSinge, Theodore (2003). ADAC Reiseführer Venetien/ Friaul (in German). ADAC Verlag DE. p.78. ISBN 3-89905-116-5. A bottle of Prosecco di Conegliano spumante extra dry and a glass of Prosecco frizzante, which stops forming bubbles soon after it is poured Prosecco is produced using the Charmat method (also known as “Charmat-Martinotti”), a process first developed in 1895 by Italy’s Federico Martinotti and improved a decade later by the Frenchman Eugène Charmat. Instead of producing the bubbles with the second fermentation in the bottle, a process sometimes used to produce the semi-sparkling version, the more modern method involves re-fermenting the wine in stainless steel tanks, where the bubbles are naturally created by the yeasts eating the sugar and creating CO2 and alcohol. Afterward the yeast is filtered out, and the sparkling wine is bottled. Yarrow, Alder (14 July 2007). "The World's Best Prosecco: Tasting Conegliano Valdobbiadene". Vinography.

Tribaut-Schloesser was founded in 1929 in the heart of the champagne region in Romery, near Epernay. Four generations of the family have now built upon their passion and expertise to produce a range of impressively delicate and refined Champagnes. a b c d e f g Cortese, Amy (26 December 2008). "Italian Makers of Prosecco Seek Recognition". The New York Times . Retrieved 28 December 2008. Unlike Champagne and Franciacorta DOCG, Prosecco is usually produced using the alternative Charmat–Martinotti method, in which the secondary fermentation takes place in large stainless steel tanks rather than in each individual bottle, [24] making the wine less expensive to produce, and the minimum production time is 30 days. Higher quality Prosecco using this method will ferment the wine over a longer period, up to around 9 months (Charmat Lungo). Nevertheless, the production rules for both the DOCG's also allow the use of the traditional method of secondary fermentation in the bottle, known in Italy as Metodo Classico. DOC and DOCG rules allow up to 15% of Prosecco wine to be a blend of Verdiso, Bianchetta Trevigiana, Perera, Chardonnay, Pinot Bianco, Pinot Grigio, or Pinot Noir (vinified white). [4] [25] a b Robinson, J.; Harding, J.; Vouillamoz, J. (2012). Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours. Allen Lane. pp.102–103, 853–854. ISBN 978-1-846-14446-2. The wine was defined by the grape used to make it, Prosecco. The village of Prosecco was about 150km from the growing areas, and had never grown the glera grape. British importers started to be interested in importing the wine in quantity; in response the Italian minister of agriculture expanded the " denominazione di origine controllata" (DOC) to cover far-away Prosecco. This was followed by claiming UNESCO world heritage status for "Prosecco Hills of Conegliano and Valdobbiadene" a few years later. [17] [18] Prosecco was introduced into the mainstream US market in 2000 by Mionetto, now the largest US importer of Prosecco, who reported an "incredible growth trend" in 2008. [19] According to a 2008 New York Times report, Prosecco rose sharply in popularity in markets outside Italy, with global sales growing by double-digit percentages since 1998, aided also by its comparatively low price. [3] [19] The UK became in the mid-2010s the biggest export market for Prosecco, consuming one quarter of all Italian production. [20] Production expanded massively, to €500m sales in 2019. [18]

Accademia Prosecco Red Details

The unique regional geography and microclimate help produce Prosecco’s characteristic fruit flavors. In addition, the grape-growing practices for Prosecco include highly traditional vine-training methods, using historic forms like the double-arched cane, the Sylvos or Sylvoz system, also known as the hanging cane, as well as Burgundy’s traditional Guyot vine-training method. These traditional forms help to create extremely aromatic fruit, often with rich notes of fresh apples, peaches, pears, and melon, as well as jasmine flowers, acacia blossoms, nuts, and fresh-baked bread. palate. It is a blend of 40% Pinot Noir, 30% Chardonnay, 30% Pinot Meunier selected from 8 different terroirs; and includes 10% reserve wines aged in large oak casks (foudres). Flood, Carlos (22 January 2021). "How Long Does Prosecco Last?". EulogyBar.com . Retrieved 11 March 2022. The Various Types". Consorzio di Tutela del Prosecco di Conegliano Valdobbiadene. Archived from the original on 19 July 2015 . Retrieved 9 October 2015. 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.

The verses are: Ed or ora immollarmi voglio il becco Con quel melaromatico prosecco. Di Monteberico questo perfetto prosecco eletto ci da' lo splendido nostro Canonico (in Italian), "And now I would like to wet my mouth with that Prosecco with its apple bouquet. From Monteberico this perfect favorite prosecco Our Priest give us.... Mr Priest Jacopo Ghellini brother of Mr Pietro and Mr Marco. Those cavaliers from their estate on the Mount Berico (Monte Berico) collect the Prosecco, that has the most rare qualities, that a wine could have from any other place." [16] [ failed verification] Monte Berico is the hill of the city of Vicenza. Natasha Hughes (28 May 2009). "Prosecco to become DOCG". decanter.com. Archived from the original on 14 December 2009 . Retrieved 28 May 2009. The current Prosecco di Conegliano e Valdobbiadene[ sic] DOC zone became a DOCG from the 2009 vintage. Announcing the move, Prosecco DOC director Giancarlo Vettorello said that the IGT zone, which lies in the plains between Friuli and Veneto, will be upgraded to DOC status. Grape Varieties". Consorzio di Tutela delle Denominazione di Origine Controllata Prosecco. Archived from the original on 17 October 2017 . Retrieved 9 October 2015. The mild climate and quite regular rainfall favor the ripening process, leading to good acid balance and sugar values.Matias, Neil (26 December 2008). "Bubbling over into '09". The Herald News . Retrieved 28 December 2008. The view that Prosecco cannot be aged has been challenged by other experts. A tasting in 2013 of wines produced between 1983 and 2013 demonstrated the longevity of the wines from one of their top producers. [45]

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