Brilliant straw-yellow sparkling wine with a fine and persistent perlage. Aromas of honeysuckle with refreshing flavors of green apple and ripe pear, and a delicate finish. The fresh and inviting taste has fruity notes and a delicate finish.
A superb aperitif, ideal with any meal.
Critical AcclaimAll Vintages
Honeysuckle and gardenia make for sweet and delicate scents. The melting bubbles land gracefully, accentuating flavors of linen and orange cream. White rice and Asian pear dot the mid-palate, leading to a finish redolent of green apple. The liquid is as unique as the memorable packaging.
Italy’s rolling Treviso Hills lie just to the north of romantic Venice, sandwiched between the majestic Dolomites and the Adriatic Sea. Is it any wonder that the Prosecco produced here tastes the way it does? Avissi beautifully expresses the exuberant character of the Veneto region, famous throughout the world for producing unforgettable sparkling wines. Made from 100% Prosecco grapes, our DOC Italian sparkling wine is handcrafted with great care to capture the ultra-fresh flavors, floral fragrance and crisp effervescence that characterize top quality Prosecco. Avissi is born to drink young, when the fruit flavors and aromas are at their very freshest.
The name "Avissi" comes from the delightful fizzy sound the bubbles make as they happily rise in the glass. Avissi’s brilliant straw-yellow color makes the perfect backdrop for the wine’s fine, sparkling perlage, which releases a gorgeous bouquet of delicate floral notes and fruity aromas. Inviting fresh fruit flavors lead to a clean crispness on the palate and refined finish, making Avissi the perfect match for a wide variety of cuisines and occasions.
Start living la dolce vita. Every day is a special occasion with Avissi!
Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.
Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.
Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.