Riondo
Riondo Prosecco Rosè Millesimato Extra Dry 2023
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| Denomination | Prosecco DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 90% Glera, 10% Pinot Nero |
Details
Perfume
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
Pairings
Starters
Fish
Shellfish
Cheese
White fish
Producer
Riondo
From this winery
Cantine Riondos’ story summarises a deep-rooted history while reaching out to the future. Established in 2008 as the sales arm of the consortium of cooperati es Collis Veneto ine Group, its goal was to market the wine made from the grapes of its 2,000 associated farmers in both on- and off-trade channels all oer the world. This turned out to be a successful plan through si different brands each one having a specific identity and a precise profile, Cantine Riondo pays tribute to the high-quality wines of Veneto.
The 6,000 hectares of vineyards of the Collis Group cover the main production zones of the region between the Provinces of Verona, Vicena and Padua: Prosecco, Soave, Valpolicella, Ripasso, Amarone, Pinot Grigio, Chardonnay, Garganega and Corvina being the most renowned appellations and grape arieties among local and international consumers. Read more
The 6,000 hectares of vineyards of the Collis Group cover the main production zones of the region between the Provinces of Verona, Vicena and Padua: Prosecco, Soave, Valpolicella, Ripasso, Amarone, Pinot Grigio, Chardonnay, Garganega and Corvina being the most renowned appellations and grape arieties among local and international consumers. Read more
| Name | Riondo Prosecco Rosè Millesimato Extra Dry 2023 |
|---|---|
| Type | Rosé green charmat method sparkling wine extra dry |
| Denomination | Prosecco DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 90% Glera, 10% Pinot Nero |
| Country | Italy |
| Region | Veneto |
| Vendor | Riondo |
| Fermentation temperature | 16 °C |
| Wine making | Cold maceration of the grapes, natural fermentation at a controlled temperature of 16°C. The second fermentation occurs in pressurized stainless steel tanks for 2 months. |
| Total acidity | 5.6 gr/L |
| Residual sugar | 12.0 gr/L |
| Allergens | Contains sulphites |