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Carpene Malvolti '1868' Conegliano Valdobbiadene Superiore Prosecco Brut NV

Carpene Malvolti '1868' Conegliano Valdobbiadene Superiore Prosecco Brut NV
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Our Price:  £16.20Earn 16 Loyalty Points
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Producer:  Carpene Malvolti
Grape Varieties:  Glera 100%
Optimum Drinking:  Within 3 years
Wine Style:  Elegant dry style of Italian fizz
Alcohol by Volume:  11%
Closure:  Natural Cork
Country:  Italy

Availability:  

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Carpenè Malvolti '1868' Conegliano Valdobbiadene Superiore Prosecco Brut NV

Tasting Note

A floral and fruity bouquet with elegant aromas of ripe pear, crisp apple and citrus, layered with subtle herbaceous notes. Smooth on the palate with crisp, refreshing aromatics and an elegant finish.

Producer Note

Carpenè Malvolti, founded in 1868 by Antonio Carpenè, was the first winery to produce a quality Prosecco. A qualified chemist, in contact with Pasteur and Koch, he was convinced that a wine as good as Champagne could be produced in Italy. He applied his knowledge to the Prosecco grape, which is now known as Glera, the majestic variety of the Conegliano and Valdobbiadene zone. With 150 years of history, this is testament to Carpenè Malvolti's dedication to quality.

Vineyard

The vineyards are situated on the hillsides of the historic DOCG area of Conegliano and Valdobbiadene. This unique territory with its high hills and steep slopes is covered with vineyards. It is so special that is has been nominated to enter the World Heritage list. Located at an elevation of 200 to 300 metres above sea level, the vineyards enjoy a south to south-easterly aspect. The cooling hillside breezes blend with the warm Mediterranean sunshine, creating the perfect microclimate to produce wines with crisp, aromatic flavours and characteristic elegance. The vines are grown in a mixture of soil types including layers of flaky red soil, limestone marl, and grey-green chalk, which add complexity to the resulting wines.

Winemaking

The grapes were immediately taken to the winery where they were de-stalked and then gently pressed to extract only the free-run juice. The must was fermented in stainless steel tanks at a controlled temperature of between 18 to 20°C. It was then refermented at controlled temperatures in pressurised tanks, using local yeasts to obtain the "prise de mousse". The sparkling wine was then centrifuged, before being bottled under vacuum.

Serving Suggestion

Perfect as an apéritif or served with light Mediterranean dishes.

Grape

Glera 100%


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