Prosecco DOC YM - Ca'Botta
Currently unavailable
- Alcohol content
- 11,5 % vol
- Net volume
- 0,75 l
- Allergens
- contains sulphites
- Origin
- Veneto, Italy
- Responsible food business operator
- Champagne, Spirits & More Distribution Company GmbH, Bürchleweg 30, 79241 Ihringen
- Vintage: non-vintage
- Producer: Ca'Botta
- Region: Veneto, Italy
- Alcohol: 11,5 % vol · Volume: 0,75 l
- Serving temperature: 16–18 °C
- Colour: Pale straw yellow with fine, lively perlage
- Nose: Fine, lively bubbles with aromas of ripe apple and lime marmalade
- Palate: Fine, lively bubbles with notes of ripe apple and hints of lime marmalade.
- Pairs with: Seafood, Fresh vegetable salads, Canapés and snacks, Aperitif, Cold cuts
Brief description:
Elegant traditional dry sparkling wine, produced using the traditional Spumante method.
Characteristics:
Delicate, vibrant sparkling bubbles create a festive mood even on ordinary occasions. The aroma of ripe apples with marmalade notes of ripe lemons inspires and lends itself to thoughts of beauty. Excellent for enjoying with friends, family or your partner.Brief description:
Elegant traditional dry sparkling wine, produced using the traditional Spumante method.
Characteristics:
Delicate, vibrant sparkling bubbles create a festive mood even on ordinary occasions. The aroma of ripe apples with marmalade notes of ripe lemons inspires and lends itself to thoughts of beauty. Excellent for enjoying with friends, family or your partner.
Technical details:
Prosecco grapes are grown in a carefully selected area on the hillside. Harvesting takes place early in the morning so that the grape temperature is optimal for pressing. After separating the grapes from the stems, the grapes are crushed very gently and the berries are filled into temperature-controlled stainless steel tanks. Maceration lasts 3 days at a temperature below 6°C, fermentation 5 days at a temperature below 14°C. Native yeasts are added so that the second fermentation takes place for 30 days at a temperature below 14°C. An isobaric process is used when bottling the wine to preserve the perlage.Prosecco grapes are grown in a carefully selected area on the hillside. Harvesting takes place early in the morning so that the grape temperature is optimal for pressing. After separating the grapes from the stems, the grapes are crushed very gently and the berries are filled into temperature-controlled stainless steel tanks. Maceration lasts 3 days at a temperature below 6°C, fermentation 5 days at a temperature below 14°C. Native yeasts are added so that the second fermentation takes place for 30 days at a temperature below 14°C. An isobaric process is used when bottling the wine to preserve the perlage.
Technical details:
Prosecco grapes are grown in a carefully selected area on the hillside. Harvesting takes place early in the morning so that the grape temperature is optimal for pressing. After separating the grapes from the stems, the grapes are crushed very gently and the berries are filled into temperature-controlled stainless steel tanks. Maceration lasts 3 days at a temperature below 6°C, fermentation 5 days at a temperature below 14°C. Native yeasts are added so that the second fermentation takes place for 30 days at a temperature below 14°C. An isobaric process is used when bottling the wine to preserve the perlage.Prosecco grapes are grown in a carefully selected area on the hillside. Harvesting takes place early in the morning so that the grape temperature is optimal for pressing. After separating the grapes from the stems, the grapes are crushed very gently and the berries are filled into temperature-controlled stainless steel tanks. Maceration lasts 3 days at a temperature below 6°C, fermentation 5 days at a temperature below 14°C. Native yeasts are added so that the second fermentation takes place for 30 days at a temperature below 14°C. An isobaric process is used when bottling the wine to preserve the perlage.
