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The ensuing secondary fermentationin stainless steel tanks, using the Charmat method at a controlled temperature of 14-15°C and the prolonged storage on lees for a total period of about 60 days, create a young, lively sparkling wine with vivid flavors.
The bubbles are calm yet persistent, letting the aromas from the nose carry to the palate with an added pop of sugar.was born from this idea: combining the world of Prosecco with one of the greatest expressions of style and elegance: diamonds. This year’s offering from Josh Cellars has less depth and balance compared to last year’s, but it still packs a punch.
Whether it’s casual bottles from the larger Prosecco DOC or more focused offerings from the smaller Conegliano Valdobbiadene DOCG (a UNESCO World Heritage Site), we are enjoying them for brunch, lunch, dinner, or just ‘cause. The fruit is juicy with a little grip and the Pinot Noir and Glera work so well together, bringing punchiness calmed by great minerality. However, there appears to be a rising number of Brut and even Extra Brut Proseccos coming on to the market, offering a slightly sharper drinking experience, but, due to the use of fine, ripe fruit, a taste that isn’t too hard. A balanced Prosecco with deep fruit and a nice, earthy vibe, this is a wonderful example of how the Glera grape expresses itself.As for the issue of diversity, there seems to be a broadening of Prosecco styles, with successful results among the differing profiles. If one considers that Prosecco has increased in production volumes by tenfold in the past 15 years, from around 60 million bottles to more than 600m today, its remarkable how the fizz has reached such a scale while retaining its appealing combination of clean, aromatic peach and pear flavours, with a touch of sweetness, offset by a zesty edge. The General Wine Company is a family-owned and operated wine merchant in Liphook, Hampshire, England. At first, the very ripe notes of pear are front and center, but as the bubbles settle, so does the fruit.
Finally, we had a raft of rosés, as we assessed the quality of producers now making pink Prosecco, since the authorisation to do so in the DOC came in late 2020. As for the sweeter end of the scale, misleadingly dubbed ‘dry’ (17g-32g/l), it was notable how fine Prosecco can carry high levels of sugar and still taste fresh.Lean and balanced with aromas of jasmine, this Prosecco offers a nice minerality that runs through the glass.