V8 Vineyards
V8+ Prosecco Rosè Spumante Brut Millesimato 2023
| Denomination | DOC Prosecco Spumante Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | Glera, Pinot Nero |
| Aging | Blending. Refermentation takes place in autoclave using the Martinotti method. Minimum 60 days with the Martinotti method. |
Description
A Charmat method brut rosé sparkling wine produced by V8 Vineyards in Veneto, with an alcohol content of 11% vol. A 2023 Prosecco Rosé Millesimato that combines the freshness of Glera with the structure of Pinot Noir. On the nose, it releases aromas of roses and small red fruits, accompanied by pleasant fruity notes. The color is an elegant antique rose. On the palate, it is balanced, elegant, and persistent, thanks to the contribution of Pinot Noir. A perfect wine for celebrating special moments, ideal as an aperitif or paired with light dishes.
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
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| Name | V8 + Prosecco Rosè Prosecco Brut Lele Millesimato 2023 |
|---|---|
| Type | Rosé green charmat method sparkling wine brut |
| Denomination | Prosecco DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | Glera, Pinot Nero |
| Country | Italy |
| Region | Veneto |
| Vendor | V8 Vineyards |
| Origin | Glera: South Eastern Veneto / Pinot Nero: Western Friulian High Plain, Spilimbergo |
| Climate | Altitude: Glera: 30-40 m. a.s.l. / Pinot Noir: 130 m. a.s.l. |
| Soil composition | Glera: moderately deep, alkaline loamy-argi soil, typical and characteristic of the Veneto plain. It rests on a very ancient layer - a paleosol known as 'caranto'. Pinot Noir: luvionale-type terroir, predominantly gravelly or stony, known as 'claps'. |
| Cultivation system | Glera: Double inverted and free cordon Pinot Noir: Guyot-trained. |
| Plants per hectare | Glera: 3,600 - 4,000 / Pinot Nero: 4,000 vines per hectare. |
| Wine making | Glera: soft crushing and pressing with rapid separation of the must from the skins. Fermentation takes place in steel at a temperature of 15 6° C. Pinot Noir: maceration at 8 0° C for 24 hours. Fermentation at counter temperature. |
| Aging | Blending. Refermentation takes place in autoclave using the Martinotti method. Minimum 60 days with the Martinotti method. |
| Total acidity | 5.8 gr/L |
| Residual sugar | 8.0 gr/L |
| Allergens | Contains sulphites |