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Producer: Prapian EstateGrape Varieties: Glera 100%Optimum Drinking: Within 3 yearsWine Style: Fresh lively and fruity ProseccoAlcohol by Volume: 11.5%Closure: Natural CorkCountry: Italy
Fruity aromas of apple, fennel and acacia blossom lead to a lively, fresh and fruity palate with delicate bubbles.
The Prapian Estate is located in the heart of the Treviso hills in the foothills of the Dolomites between Nervesa Della Battaglia and Fonte, in the Veneto region of North East Italy. The estate covers over 45 hectares in the DOCG Valdobbiadene area and 20 hectares in the DOCG Asolo-Nervesa area. It is cultivated organically and the wines are vinified using organic techniques. Run by Filiberto Sacchetto alongside his son Paolo and daughter Beatrice, together they oversee all aspects of the winemaking process, with attention, passion and great flexibility. The combination of their innovative vision and modern vinification techniques in their state-of- the-art winery, results in this trio of stylish and characterful sparkling wines.
The grapes for this wine come from DOCG Valdobbiadene area. Located in the foothills, cooling hillside breezes combine with the warm Mediterranean sunshine creating the perfect microclimate for the Glera variety. The wide diurnal temperature range delivers warm, sunny days and cool nights which encourage the production of balanced, complex and aromatic grapes. Rainfall takes place mainly in spring, which replenishes the soils’ water reserves to nourish the vines throughout the warm, summer growth period. The soils of Conegliano Valdobbiadene have very ancient origins, deriving from raised sea and lake beds. Part of the area was influenced by the ancient glaciers of the Dolomites, which carried sediments downhill resulting in deep soils, rocky and sandy, rich in clay and iron oxides. In the remaining area, unaffected by the glaciers, the soils are marine in origin, with shallower marl and sandstone soils. The vines are Guyot trained and the grapes for this wine are organic.
Vinified organically, the grapes were carefully selected, de-stemmed and gently pressed in a horizontal press to obtain the must. The juice underwent a slow, temperature controlled fermentation in stainless steel tanks at 18°C reducing to 14°C, with selected yeasts. The wine underwent secondary fermentation in pressurised tanks known as the Charmat method, resulting in the gently sparkling wine, which was then aged in stainless steel tanks to preserve the freshness and pure fruit aromatics.
Fruity aromas of apple and acacia blossom lead to a lively, fresh and fruity palate with delicate bubbles.
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