Pure Prosecco 75cl x 6 Bottles

Product Information

The Conegliano-Valdobbiandene region is a stunningly beautiful set of green hills covered with vineyards. It rains quite a lot here and as a result, the best vineyards generally are found on southern facing slopes with good drainage and gentle winds that dry the grapes out after their daily shower. Prosecco has been made in this area for around 300 years (although earlier styles were likely less bubbly). Sugar, Cocoa Butter, MilkPowder, Cocoa Mass, Vegetable Fat (Sunflower, Palm), Whey Powder ( Milk), Almond, Hazelnut, Lactose ( Milk) Cocoa Powder, Sesame, Emulsifier (Soya Lecithin), Flavouring (Vanillin, Vanilla, Hazelnut, Caramel), Colouring (E100). If you can feel the cork pushing to leave the bottle already, get a glass ready. Otherwise, with the bottle gripped in one hand, slowly pull up the cork with the other. It may be quite stiff at first – if so, alternate pulling and twisting motions – but as you go you'll start to feel the pressure from within helping you out. Prosecco is produced almost entirely from the glera grape (with only 15% of other varieties permitted) and must come from within nine specific provinces in the Veneto and Friuli Venezia Giulia regions of Italy. As distinct from the centuries-old vinification style of bottle fermentation, which is employed in traditional method wines like Champagne and Cava, the majority of Prosecco is made using the Charmat method—which utilizes pressurized tanks for the second fermentation (in which carbon dioxide is produced, resulting in natural bubbles once the bottle is popped). Over the past decade or so, sales of the playful Italian sparkling wine known as prosecco have soared, and it’s no surprise why. As Champagne prices continue to climb—and the fervent interest in delicious bubbles remains as enthusiastic as ever—prosecco has emerged as the affordable, fruit-forward solution to satisfying one's sparkling needs. However, while every prosecco is made from the glera grape and hails from the same region in northeastern Italy, not all proseccos are created equal. So how to separate the lesser examples from the ones that are molto bene?

Proving that great, layered refreshing fizz can be found within Prosecco – a sparkling made by re-fermenting the wine in a pressurized vat – was this class-leading Brut example from top producer Andreola. Although its winemaking method means it doesn’t have the bready, nutty characters you find in traditional method fizz, such as Champagne, it delivers something else: fresh, aromatic, juicy fruit, from peach and pear to lemon and lime zest, complemented by a lovely mouth-filling creamy textured fizz.WheatFlour, Vegetable Fat [Responsibly Sourced Palm Fat, Water, Emulsifier: E471 (Mono And Diglycerides From Fatty Acids), Acidity Regulator: Citric Acid], Maltodextrin (From Corn), Salt (2.3%), MilkPowder, Raising Agent: Sodium Bicarbonate, Ammonium Bicarbonate; EggPowder, Pepper (0.6%), SoyaFlour.

Viewers were left baffled as to how Rose could ‘agree to disagree’ with Farage but still hold a grudge against Sireieix. Prosecco is surprisingly versatile and pairs well with a wide range of cuisine genres and dishes. It’s one of those wines that can be served as an aperitif (before food) but also works well alongside the main entrée. The Global Prosecco Masters is a competition created and run by the drinks business, and forms part of its successful Masters series for noble grape varieties, such as Chardonnay and Pinot Noir; major wine styles, from sparkling to rosé; and famous regions including Rioja, Champagne and Tuscany. The competition is exclusively for Prosecco.By the way, if you haven’t had an Extra Dry Prosecco yet, this style offers a great balance between Prosecco’s fruit, tingly acidity, and subtle sweetness. How to Serve Prosecco