Eyes: The shine of Alice Prosecco Superiore will fascinate you with a pale yellow color and sparkling bubbles.
Nose: This dry and bubbly wine from Conegliano-Valdobbiadene unfurls a captivating bouquet of gentle aromas composed of honeysuckle, acacia, pear, and apple.
Mouth: The subtlety of this exquisite wine can be experienced through its refreshing fruity flavor that is well-adjusted by nice acidity.
This sparkling and extra dry Prosecco Superiore wine of the cellar Le Vigne di Alice is as spectacular as the picturesque Conegliano and Valdobbiadene areas of the Veneto region. The grapes that are legally known as Glera are collected manually at the second-half of September. The fruits, after being de-stemmed, undergo gentle pressing of the hydraulics and the must is left in a tank, away from air, to facilitate static settling of the suspended particles. The fermentation takes place at 18 to 20 degree Celsius temperatures while the juice remains on the lees for a period of 45 to 60 days. Following the Charmat method, the second fermentation takes place in sealed pressurized stainless steel tanks for a period of about 50 days at 18 to 20 degree Celsius temperatures. After filtration, this bubbly wine is bottled under pressure in order to maximize the presence of effervescence in it.
This extra dry and sparkling Superiore wine from the cellar of Le Vigne di Alice is produced using Prosecco or Glera. These grapes are grown on the chalky, rock-filled, and lean soils of glacial moraine origin that are rich in minerals. The vineyard of Glera is situated at an altitude of 180 meters and in the hilly regions of Conegliano and Valdobbiadene of Veneto region. Following Sylvoz training system the yearly yield is around 85 hectoliters per hectare with the harvesting period starting at the second-half of September.
The balanced acidity of this dry bubbly wine is enjoyed best at ideal temperatures of six to eight degree Celsius and in the accompaniment of traditional Mediterranean cuisine, such as various pasta dishes or rich fish recipes, and can be paired heavenly with mature and hard cheeses.
Alcohol Percentage: 11,5% alcohol/volume
Sugar: 14.5 g/L
Total Acidity: 6 g/L
Pressure: 5 bar
Net Extract: 20.7 g/L