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Producer: Carpene MalvoltiGrape Varieties: Glera 90%, other varieties 10%Optimum Drinking: Within 4 yearsWine Style: Top quality Italian sparkling wineAlcohol by Volume: 11%Closure: Natural CorkCountry: Italy
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.
2018 was a high quality vintage. Warm weather during the growing season was accompanied by cool night temperatures in the hills, during late July, which extended the ripening period so the grapes retained natural balancing acidity. The grapes harvested were in very good health, due to the dry and windy conditions.
The vineyards are situated on the hillsides of the historic D.O.C.G. area of Conegliano-Valdobbiadene. This distinctive territory with its high hills and steep slopes is covered with vineyards. 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.
The ‘1924 Prosecco’ is a special cuvée dedicated to the founder Antonio Carpenè, who first experimented with the Prosecco sparkling wine process. This wine and its packaging are a vintage reproduction of the first Prosecco produced by Carpenè Malvolti back in 1924. The Glera-dominant blend replicates the original wine. The grapes were immediately taken to the winery where they were de-stemmed and then gently pressed to extract only the free-run juice. The must was fermented in stainless steel tanks at a controlled temperature to retain the purity of fruit and the nuances of the terroir. The wine was then re-fermented in pressurised stainless steel tanks lasting 25 days, using local yeasts to obtain the "prise de mousse".
Intense aromas of citrus fruit and white floral notes are complemented by herbal undertones. On the palate it expresses a refreshing character with subtle notes of almond on the finish.
An elegant apéritif; serve with refined fish or poultry dishes.
Glera 90%, Other Varieties 10%
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