Non-Vintage Sparkling Wine from Veneto, Italy
The color is pale straw with greenish undertones The aroma is fruity with citrus, green apple and acacia flowers. On the palate is a fine and persistent perlage which creates a soft, round mouth feel. Pleasant acidity, freshness and full-bodied flavor finish make this a a versatile wine excellent for an aperitivo, appetizers or throughout dinner. Pair with light cheeses, cured meats, antipasti, fish (raw/cooked) fried foods, light-fleshed meats, light pastas and desserts.
Wine & Spirits - "This melds flavors of pear, peach and lime in an easygoing style that’s fresh and enjoyable. Pop a bottle on a sunny day for a picnic in the park."
Caposaldo was created in honor of the Roman Empire’s most famous racing horse of the Circus Maximus. Competing for an astounding 24 years and winning 1,500 of his over 4,000 races this horse gained the favor of Emperor Nero, who anointed the horse “Caposaldo”. In today’s modern world the classic icon of the horse still resonates as a symbol of superior achievement and quality. Standing as a benchmark of classic Italian wines from select regions of Italy, Caposaldo blends the best of a family / hand crafted artisanal approach to wine making with modern quality standards and techniques. The Caposaldo product line includes a handcrafted Pinot Grigio and Chianti, as well as a Prosecco; all are reference points of Italian wine and values you can count on. Caposaldo; the Modern Italian Classic. View all Caposaldo Wines
About VenetoView a map of Veneto wineries (vey-NEH-toe)
Notable FactsThe wine of Soave is most common white wine made here. Occasionally you can find an exceptional Soave, but for the most part the wine is easy-drinking and refreshingly pleasant. For the reds, the most popular are Amarone and Valpolicella – both made primarily from the good structured Corvina grape. While Amarone is always made in the recioto method (drying out the grapes to intensify the flavor), Valpolicella has a few different levels. Amarone is made from very ripe grapes, which are then dried and then pressed, producing an opulent, concentrated, full-bodied wine that has a distinctive and powerful taste that stays with you. Not for the lighter fare meal, this wine is almost port-like and delicious with cheese and/or dessert. Valpolicella can also be made in the recioto method, but it's more often found in a dry style – the wine goes up in rank, from Valpolicella to Valpolicella Classico to Valpolicella Classico Superiore. And finally, the bubbly of Veneto – Prosecco. Made from the same-named grape, Prosecco is less fizzy than Champagne and occasionally has a slight sweetness. It's absolutely delicious as a value aperitif.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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4 ratings, 4 with reviewsNapa Native - Napa, CA54/28/2010I had a group of friends coming over last weekend for brunch. I couldn't afford to serve my favorite Domaine Carneros or Taittinger so I decide to give the Caposaldo Prosecco a try. This turned out to be my lastest and greatest find. Very nice fruity nose, clean and crisp with nice delicate bubbles. Half the guest enjoyed it straight and the other had it in mamosa's. Either way they all liked it and it was very, very affordable fore me. I mark this wine a very good buy.Angela Black - Napa, CA512/10/2013One of my favorite proseccos.debparr - Friendship, WI33/12/2013Big Bubbles. Nothing amazing, on the drier side. Drinkable, but forgettable.kimandryan - South Burlington, VT55/12/2012This is like drinking sunshine. My most favorite prosecco.Related Products
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Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
- 5 Stars: