Lamborghini - Demi Sec
Demi-Sec is the term used for sparkling wines that have between 32 and 50 grams per liter of residual sugar. Demi Sec is a French wine term meaning “half-dry”. Demi-sec sparkling wines are typically slightly to medium sweet.
Prosecco and Champagne are both bubbly with refreshing high acidity. Like Champagne, which can only come from the Champagne region of France, the name prosecco is protected by European law for wines made in the authorized production zone of the Prosecco DOC. Learn about the key differences between these two sparklers.
How to Serve Prosecco
Prosecco should be served ice cold. It can be served on its own as an apéritif or digestif, but is also a popular component of cocktails including the spritz, the mimosa (made with prosecco and orange juice), and the bellini (made with prosecco and white peach purée).
Prosecco is at its best when consumed immediately and not aged.
Prosecco is easy to pair with food as long as you keep its sweetness in mind. Relatively dry brut proseccos go well with salty food such as:
1. Parmesan cheese
2. Prosciutto-wrapped melon
3. Fritto misto di mare
4. Frittata or quiche
PRODUCT INFO
FORMAT: 750ml
AREA OF ORIGIN: Hills of Valdobbiadene
VARIETY: Glera (formerly known as Prosecco)
TRAINING SYSTEM: Autochthonous called modified capuccina
YIELD KG OF GRAPES PER HA: 13,000 KG
HARVEST PERIOD: From 15th September to 30th September
VINIFICATION: In white by soft pressing
PRIMARY FERMENTATION: At controlled temperature and with selected yeasts
SPUMA: 25 - 30 days
AGING: From 1 to 3 months
ALCOHOL: 11% Vol.
RESIDUAL SUGAR: 40.00 g / l
TOTAL ACIDITY: 6.00 g / l
COLOR: Straw yellow
PERLAGE: Fine and persistent
BOUQUET: fruity, elegant aromatic
TASTE: Fresh, sweet, with honeyed veins
SERVING TEMPERATURE: 6 - 8 ° C
SPARKLING METHOD: Martinotti - Charmat
Demi-Sec is the term used for sparkling wines that have between 32 and 50 grams per liter of residual sugar. Demi Sec is a French wine term meaning “half-dry”. Demi-sec sparkling wines are typically slightly to medium sweet.
Prosecco and Champagne are both bubbly with refreshing high acidity. Like Champagne, which can only come from the Champagne region of France, the name prosecco is protected by European law for wines made in the authorized production zone of the Prosecco DOC. Learn about the key differences between these two sparklers.
How to Serve Prosecco
Prosecco should be served ice cold. It can be served on its own as an apéritif or digestif, but is also a popular component of cocktails including the spritz, the mimosa (made with prosecco and orange juice), and the bellini (made with prosecco and white peach purée).
Prosecco is at its best when consumed immediately and not aged.
Prosecco is easy to pair with food as long as you keep its sweetness in mind. Relatively dry brut proseccos go well with salty food such as:
1. Parmesan cheese
2. Prosciutto-wrapped melon
3. Fritto misto di mare
4. Frittata or quiche
PRODUCT INFO
FORMAT: 750ml
AREA OF ORIGIN: Hills of Valdobbiadene
VARIETY: Glera (formerly known as Prosecco)
TRAINING SYSTEM: Autochthonous called modified capuccina
YIELD KG OF GRAPES PER HA: 13,000 KG
HARVEST PERIOD: From 15th September to 30th September
VINIFICATION: In white by soft pressing
PRIMARY FERMENTATION: At controlled temperature and with selected yeasts
SPUMA: 25 - 30 days
AGING: From 1 to 3 months
ALCOHOL: 11% Vol.
RESIDUAL SUGAR: 40.00 g / l
TOTAL ACIDITY: 6.00 g / l
COLOR: Straw yellow
PERLAGE: Fine and persistent
BOUQUET: fruity, elegant aromatic
TASTE: Fresh, sweet, with honeyed veins
SERVING TEMPERATURE: 6 - 8 ° C
SPARKLING METHOD: Martinotti - Charmat
Demi-Sec is the term used for sparkling wines that have between 32 and 50 grams per liter of residual sugar. Demi Sec is a French wine term meaning “half-dry”. Demi-sec sparkling wines are typically slightly to medium sweet.
Prosecco and Champagne are both bubbly with refreshing high acidity. Like Champagne, which can only come from the Champagne region of France, the name prosecco is protected by European law for wines made in the authorized production zone of the Prosecco DOC. Learn about the key differences between these two sparklers.
How to Serve Prosecco
Prosecco should be served ice cold. It can be served on its own as an apéritif or digestif, but is also a popular component of cocktails including the spritz, the mimosa (made with prosecco and orange juice), and the bellini (made with prosecco and white peach purée).
Prosecco is at its best when consumed immediately and not aged.
Prosecco is easy to pair with food as long as you keep its sweetness in mind. Relatively dry brut proseccos go well with salty food such as:
1. Parmesan cheese
2. Prosciutto-wrapped melon
3. Fritto misto di mare
4. Frittata or quiche
PRODUCT INFO
FORMAT: 750ml
AREA OF ORIGIN: Hills of Valdobbiadene
VARIETY: Glera (formerly known as Prosecco)
TRAINING SYSTEM: Autochthonous called modified capuccina
YIELD KG OF GRAPES PER HA: 13,000 KG
HARVEST PERIOD: From 15th September to 30th September
VINIFICATION: In white by soft pressing
PRIMARY FERMENTATION: At controlled temperature and with selected yeasts
SPUMA: 25 - 30 days
AGING: From 1 to 3 months
ALCOHOL: 11% Vol.
RESIDUAL SUGAR: 40.00 g / l
TOTAL ACIDITY: 6.00 g / l
COLOR: Straw yellow
PERLAGE: Fine and persistent
BOUQUET: fruity, elegant aromatic
TASTE: Fresh, sweet, with honeyed veins
SERVING TEMPERATURE: 6 - 8 ° C
SPARKLING METHOD: Martinotti - Charmat
