Eyes: A bottle of Alice .G Prosecco Superiore sparkles with greenish reflections in its pale yellow color with long lasting effervescence
Nose: This bubbly refreshment of Glera will amaze you with its reviving fruity fragrances of peach skin, unripe green walnuts, almonds and Rennet apples creating an attractive combination with the scent of vanilla.
Mouth: The strength of this wine, made in classic method, is evident through its vibrant acidity and mouthful feeling that are in perfect harmony with its creamy mineral-filled texture with a persistent bubbly finish.
The uniqueness of elegant and powerful Alice .G Prosecco Superiore wine is crafted in the cellar of Le Vigne di Alice of Veneto region. This wine is made entirely from the superior-quality Glera grapes following the classic method. The fruits are collected manually at the second-half of September. The 30% of the total collection is put into big barrels and the rest is placed into steel tanks for primary fermentation. The tirage takes place in October after preliminary fermentation. The liquor witness secondary fermentation in bottle and the wine rests on the yeasts for at least two years at the controlled temperature of 14 degree Celsius. No dosage is added at any point of vinification.
The purity of a bottle of Alice .G Prosecco Superiore has been derived from the Glera grapes through classic method. The magnificence of this wine is created in the cellar of Le Vigne di Alice. The vineyard of this cellar rests at an altitude of 180 meters in Carpesica hillside of Veneto region. The soil has a surface layer rich in morainic residues of the ancient Piave glacier and has mixed clayey-chalky quality with varying depths. This area enjoys cold winters and warm breezy summers and brings forth a yearly yield of around 70 hectoliters per hectare with the help of Sylvoz training system.
This creamy and well-rounded wine can be paired seamlessly with caviar, smoked salmon, cheeses, dishes of fish and shellfish, or with cream sauces and is best served at the temperature of 8 degree Celsius.
Alcohol Percentage: 11.50% volume
Sugar: 1.63 g/l
Total Acidity: 5.5 g/l
Pressure: 6 bar
Net Extract: 22.0 g/l
Free Sulfite: 30 mg/l