Marchesi Frescobaldi
Danzante Prosecco Extra Dry
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| Denomination | Prosecco DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Product name | Danzante Prosecco Extra Dry |
| Perfume | Very rich and velvety. |
| Taste | Fresh, attractive, and well-balanced on the palate. |
| Pairings | Ideal for an apéritif. |
| Region | Veneto |
| Country | Italy |
Description
Danzante Prosecco is a sparkling wine in the extra dry style. With a rich, velvety bouquet, it is fresh, attractive and well-balanced on the palate.
Details
Perfume
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
Pairings
Pasta
Desserts
Producer
Marchesi Frescobaldi
From this winery
- Start up year: 1300
- Oenologist: Nicolò D'Afflitto
- Hectares: 923
The little joys of life, the pleasure of flavours and taste – these are the sensations Tuscany offers, and which Frescobaldi wishes to dedicate to whoever sees in wine a culture beyond the vine and the grape. The dream of my family is to share our work, our emotions and our passion through our wines, to share a life dedicated to understanding and developing these terroirs, inspired by the spirit of Tuscany, the art of what is beautiful and what is good.
One thousand years of family history are a unique and incomparable treasure of knowledge and tradition. It is our duty to share this passion with future generations, passing on our love for these eternal places, these eternal hills. Read more
One thousand years of family history are a unique and incomparable treasure of knowledge and tradition. It is our duty to share this passion with future generations, passing on our love for these eternal places, these eternal hills. Read more
| Name | Danzante Prosecco Extra Dry |
|---|---|
| Type | White charmat method sparkling wine extra dry |
| Denomination | Prosecco DOC |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Marchesi Frescobaldi |
| Origin | Hilly area between the towns of Conegliano and Valdobbiadene (Treviso). |
| Cultivation system | Guyot. |
| Harvest | In September. |
| Wine making | The must is fermented off the skins, at cool temperatures and with cultured yeasts. The second fermentation takes place at a low temperature in pressure fermenters. |
| Total acidity | 5.7 gr/L |
| Residual sugar | 14.5 gr/L |
| Allergens | Contains sulphites |