Sangue di Miura Extra Dry
Sangue di Miura edition
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.
PRODUCT INFO
FORMAT 750ml
AREA OF ORIGIN Veneto Region
VARIETY: Glera (formerly known as Prosecco)
TRAINING SYSTEM Sylvoz
YIELD KG OF GRAPES PER HA: 15,000 KG
HARVEST PERIOD: From 10th September to 20th September
VINIFICATION In white by soft pressing
PRIMARY FERMENTATION: At controlled temperature and with selected yeasts
SPUMA: 10 - 20 days
AGING: From 1 to 2 months
ALCOHOL: 11% Vol.
RESIDUAL SUGAR: 15.00 g / l
TOTAL ACIDITY: 6.00 g / l
COLOUR: Straw yellow
PERLAGE: Fine and persistent
BOUQUET: Fine, fruity and harmonious
TASTE: Soft, harmonious and velvety
SERVING TEMPERATURE: 6 - 8 ° C
SPARKLING METHOD Martinotti - Charmat
Sangue di Miura edition
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.
PRODUCT INFO
FORMAT 750ml
AREA OF ORIGIN Veneto Region
VARIETY: Glera (formerly known as Prosecco)
TRAINING SYSTEM Sylvoz
YIELD KG OF GRAPES PER HA: 15,000 KG
HARVEST PERIOD: From 10th September to 20th September
VINIFICATION In white by soft pressing
PRIMARY FERMENTATION: At controlled temperature and with selected yeasts
SPUMA: 10 - 20 days
AGING: From 1 to 2 months
ALCOHOL: 11% Vol.
RESIDUAL SUGAR: 15.00 g / l
TOTAL ACIDITY: 6.00 g / l
COLOUR: Straw yellow
PERLAGE: Fine and persistent
BOUQUET: Fine, fruity and harmonious
TASTE: Soft, harmonious and velvety
SERVING TEMPERATURE: 6 - 8 ° C
SPARKLING METHOD Martinotti - Charmat
Sangue di Miura edition
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.
PRODUCT INFO
FORMAT 750ml
AREA OF ORIGIN Veneto Region
VARIETY: Glera (formerly known as Prosecco)
TRAINING SYSTEM Sylvoz
YIELD KG OF GRAPES PER HA: 15,000 KG
HARVEST PERIOD: From 10th September to 20th September
VINIFICATION In white by soft pressing
PRIMARY FERMENTATION: At controlled temperature and with selected yeasts
SPUMA: 10 - 20 days
AGING: From 1 to 2 months
ALCOHOL: 11% Vol.
RESIDUAL SUGAR: 15.00 g / l
TOTAL ACIDITY: 6.00 g / l
COLOUR: Straw yellow
PERLAGE: Fine and persistent
BOUQUET: Fine, fruity and harmonious
TASTE: Soft, harmonious and velvety
SERVING TEMPERATURE: 6 - 8 ° C
SPARKLING METHOD Martinotti - Charmat
