Bernardi Prosecco Frizzante D.O.C.
WHITE WINE: Since 1975 Azienda Agricola Bernardi has dedicated heart, will and commitment to the production of good, typical wines of the area. They are in the province of Treviso (north-east Italy) near Conegliano-Valdobbiadene, the historic home of Prosecco. With pride, meticulous enthusiasm they chose to marry Viticulture and Enology to encounter success and compliance from those passionate about wines
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Grape Type: Prosecco 100%
Terroir: mostly clay soil
Vinification system: the harvest is hand picked between the 20th September and 10th of October.
Wine Making Process: the grapes (160kg. per hectare) are destemmed then softly pressed. The fermentation occurs in thermo-controlled containers for 6-8 days. Then the ageing takes place in stainless-steel tanks for 30 days before bottling, which is never before March.
Organoleptic Characteristics
Colour: straw yellow.
Bouquet: Fresh fruity varietal aromas green apples and pears.
Taste: dry with a delicate fizz; elegant, fresh and lively
Alcohol Content: 11 % Vol.
Food matching: starters, Italian antipasti; light 1st courses; fish mains; vegetable dishes and soft cheeses.
Bernardi Prosecco D.O.C. Spumante Extra Dry
WHITE WINE: Since 1975 Azienda Agricola Bernardi has dedicated heart, will and commitment to the production of good, typical wines of the area. They are in the province of Treviso (north-east Italy) near Conegliano-Valdobbiadene, the historic home of Prosecco. With pride, meticulous enthusiasm they chose to marry Viticulture and Enology to encounter success and compliance from those passionate about wines
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Grape Type: Prosecco 100%
Terroir: mostly clay soil.
Vinification system: the harvest is hand picked between the 20th September and 10th of October.
Wine Making Process: the grapes (160kg. per hectare) are destemmed then softly pressed. The fermentation occurs in thermo-controlled containers for 6-8 days. Then the ageing takes place in stainless-steel tanks for 30 days before bottling, which is never before March. Te wine rests another month in the bottle before being put on the market.
Organoleptic Characteristics
Colour: light straw yellow
Bouquet: Delicately fruity and slightly aromatic.
Taste: dry with a delicate fizz; elegant, fresh and lively.
Alcohol Content: 11,5 % Vol.
Food matching: ideal with canapés and starters, it is perfect for serving as a pre-dinner welcoming drink, or a light after dinner bubbly to give verve to the conversation.
San Rocco Prosecco Brut D.O.C.
WHITE WINE : San Rocco is a classic Prosecco Brut. Young and fresh, very easy to drink, perfect for every occasion.
The farm is located in San Rocco Resera, a small medieval village with vineyards and forests of chestnut trees in the municipality of Tarzo, near the foothills Treviso. The Company operates in search of a quality product for a customer-conscious tradition of winemaking.
The vineyards of the finest growing area of Prosecco di Conegliano-Valdobbiadene DOC area suited to grape growing and proud bearer of a centuries-old tradition related to viticulture and winemaking.
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Grape type: 100% Prosecco.
Vinification system: traditional fermentation in stainless-steel tanks, refined on lees in Charmat method for 6 months.
Organoleptic caracteristics:
Colour: straw-yellow
Alcohol content: 11.5% Vol.
Bouquet: fresh floral and fruity with classic hints of green apple and pears.
Taste: pleasent fizz, dry palate.
Food matching: classic Italian aperitif, ideal for starters, salami, crispy nibbles, and vegetable risotto.
Oro Club Millebolle Prosecco Extra Dry D.O.C.G.
Oro Club select only the best wines in Italy, and as for Selezione Zanotto, Enrico Rana, a famous enologist, selected this D.O.C.G. produced in Conegliano, as one of the greater exampe of extra dry Prosecco.
Production is 10 000 bottles only.
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Grape Variety: 100% Glera. Terroir: The land has a mixed composition of marl, clayey limestone, sandstone and clay rough sea. Vinification System: the vines are grown using sylvoz method. Wine Making Process: Charmat. Organoleptic Characteristics Colour: straw yellow with fine and persistant effervescence. Bouquet: nose is very intense, rich in fruity aromas of apple, pear, citrus fruit which fades into the floral bouquet. Taste: The taste is soft, fresh, intense and persistent, moderately sweet. Alcohol Content: 12% Vol. Food matching: great aperitif, also joins perfectly to appetizers of salmon and raw fish and seafood dishes. Because of his slight residual sugar content is excellent with sweets and dry patisserie.
Zanotto Col Fondo
WHITE WINE: This wine is a 100% glera, produced in the historic Prosecco area in Veneto, north-east of Italy. Natural, unfiltered- refermented on the bottle, this special wine sound very yeasty and plenty of taste, nothing to compare to most of the sparkling that we have around in London, this is the real essence of what was the Prosecco before pressurized autoclave were introduced in the production process.
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Grape type: 100% glera.
Vinification system: charmat 1st fermentation. 2nd fermentation on lees in the bottle.
Wine making process: Handpicked grapes in late september, following the grow moon calendar.
During the first fermentation the wine juice must is left in contacet with the grape skins for 2 days.The separation then is made by decanting the wine, that is then stored into refrigerated tanks , to stop the fermentation.
Close to Easter, following the “Grow Moon” calendar, the wine is then bottled with no added sulfites to process the second fermentation in the bottle.
The wine is not filtered, and it ferments in the bottle, being completely mature adound september.
This method, thanks to the yeasts that stays and deposit at the bottom of the bottle (from here the name “col fondo” literally “with sediment”) allows this wine to preserve for years.
Organoleptic caracteristics:
Colour: straw – yellow, greenish reflections
Bouquet: Great bisquity nose, with plenty of apple/brioche coming through, flowery end.
Alcohol content: 11%
Taste: dry palate, complex and pleasant.More reminiscent of champagne than prosecco. Slightly salty finish. Very mineral and calling for more.
Food matching: perfect to have as an aperitif, or to go with fish dishes, white meat and vegetable risottos. To be served chilled, 10-12°C.
Costadilà Col Fondo Wine
WHITE WINE: This Bianco dei colli Trevigiani I.G.T. is an unfiltered, well macerated wine
that re-ferments in the bottle thanks to its strong, natural wild yeasts, starting
from a period of at least four months onwards.
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Grape Variety: Glera (known as Prosecco, before a reform of the law), Bianchetta, Perera and
Verdisio.
Terroir: Shallow, marly and clayey soil
Vinification system: soft press, with pneumatic weight; temperature controlled fermentation
(18-20C°)
Wine Making Process: the grapes are harvested by hand, in small boxes, during late
September / early October. It spends 14 days macerating on the grape skins. The secondary
fermentation happens naturally in the bottle. In spring, before bottling, unfermented must is
added from the same variety of pressed dried grapes. Then the wine is refined in the bottle
until the end of the following summer.
Organoleptic Characteristics
Colour: orange, copper colour, due to long contact with grape skins; cloudy looking as
unfiltered
Bouquet: complex and intense to the nose with surprising notes of barely malts and apple
cider. Then citrus notes of grapefruit that returns to the palate.
Taste: very mineral to the palate, it reveals a good structure. Excellent freshness and
minerality contribute to its full taste. Crunchy green apples and a malted note reveal a long
and persistent aftertaste, calling for one more sip.
Alcohol Content: 11 % Vol
Food matching: due to its great structure this wine is paired well with any sophisticated
Risotto; Chicken casseroles with Polenta on the side; fresh charcuterie like Soppressa veneta,
and relatively young and fresh cheeses.
Drunk on its own is a perfect wine for pre-dinner
conversation.
Costadilà Col Fondo 280 a.s.l.
Costa di Là is situated on the hills of Treviso, in the historic area of the “Prosecco di Conegliano and Valdobbiadene DOCG”. Costadilà produces and grows according to the agricultural techniques of the organic methods and works in the cellar in the traditional way, just using wild yeasts. The fields’ range allows the producer to group his wines in 3 different above-seal-levels, giving to each of his wine different and unique features. This wine is rediscovered old gold; almost orange looking.
Like their forefathers used to, it is produced with white as well as red grapes. Maceration, pumping over, bottling without filtering, it ferments in the bottle with its own wild yeasts.
NO ADDED SULPHOROUS!
( THIS PRODUCT WILL BE AVAILABLE FROM DECEMBER )
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Grape Variety: Glera (known as Prosecco, before a reform of the law), Verdisio and
Bianchetta
Terroir: Shallow, marly and clayey soil
Vinification system: soft press, with pneumatic weight; temperature controlled fermentation
(18-20C°)
Wine Making Process: the grapes are harvested by hand, in small boxes, during late
September / early October. It spends 14 days macerating on the grape skins. The secondary
fermentation happens naturally in the bottle. In spring, before bottling, unfermented must is
added from the same variety of pressed dried grapes. Then the wine is refined in the bottle
until the end of the following summer.
Organoleptic Characteristics
Colour: orange, copper colour, due to long contact with grape skins; cloudy looking as
unfiltered
Bouquet: complex and intense to the nose with surprising notes of barely malts and apple
cider. Then citrus notes of grapefruit that returns to the palate.
Taste: very mineral to the palate, it reveals a good structure. Excellent freshness and
minerality contribute to its full taste. Crunchy green apples and a malted note reveal a long
and persistent aftertaste, calling for one more sip.
Alcohol Content: 11,5 % Vol
Food matching: due to its great structure this wine is paired well with any sophisticated
Risotto; Chicken casseroles with Polenta on the side; fresh charcuterie like Soppressa veneta,
and relatively young and fresh cheeses. Drunk on its own is a perfect wine for pre-dinner
conversation.
Nicos – Col Fondo Wine
WHITE WINE: Nicos Brustolin’s family has a very long tradition in wine-production, possibly one of the oldest vineyard properties in the area of Valdobbiadene. Also known as the historic home of Prosecco.
His terroir has a considerable amount of clay that varies from white-beige to reddish brown and has a natural fertility base with very high optimal trace elements.Here, at 450 meters above sea level, he grows his glera grape.
(AVAILABLE FROM NOVEMBER)
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Grape Type: 100% glera.
Terroir: clay
Wine Making Process: grapes are strictly hand picked, the maceration is carried out on the skins only in part, with indigenous yeast.The fermentation happens at controlled temperature, extremely low use of sulphur dioxide , which in this case goes down to 40 milligram per liter.
Second fermentation happen in the bottle, and after an average of 40 days the wine is ready to be drink.It benefits from longer aging in the bottle. Even up to 3-4 years.
Organoleptic Characteristics
Colour: straw yellow, greenish reflections
Bouquet: very elegant, with defined apple and white flowers aroma like hawthorn and acacia
Taste: persistend and refined effervesence, long aftertaste that corresponds to the nose hints
Alcohol Content: 11%
Food matching: all round meal, from startes with almonds and pistacios to mains of risotto and fresh water fish like pike and trout.
Casa Belfi Col Fondo
WHITE WINE: La Basseta produces natural wines from young vines (8 years on average) planted on flat lowlands along the river Piave. This is a natural sparkling wine, very interesting both for look and taste. The tanks contains E.M. (effective micro-organisms) ceramic chips as means of controlling aromas and flavours in unsulfured wines.
NO ADDED SULPHOROUS!
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Grape Variety: 100% Glera (known as Prosecco, before a reform of the law)
Terroir: Cobblestone ground; a mix of clay and sand
Vinification system: soft press, with pneumatic weight; temperature controlled fermentation (18-20C°)
Wine Making Process: the grapes are harvested by hand, in small boxes, during the second half of September. The first fermentation happens in stainless steel tanks for six months on its lees. The secondary fermentation happens naturally in the bottle during the following 6 months.
Organoleptic Characteristics
Colour: intense straw yellow with sandy reflections; cloudy looking because unfiltered.
Bouquet: very intense and persistent nose with notes of apples, pears and candied citrus fruits.
Taste: To the palate it translates into a complex and lingering aftertaste. With biscuits and yeasty flavours this wine shows an excellent freshness and minerality which contribute to its full taste.
Alcohol Content: 11,5 % Vol.
Food matching: light vegetable starters and aperitifs; fresh charcuterie like Soppressa veneta, and relatively young and fresh cheeses. Drunk on its own is a perfect wine for pre-dinner conversation.
