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Col Vetoraz Prosecco

Non-Vintage Sparkling Wine from Prosecco, Italy
    0% ABV
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    Winemaker Notes

    "Col Vetoraz is situated in one of the best areas for growing Prosecco, and is among the leading local wineries for quality. . .the Brut is one of the best Proseccos of this type, and the elegant range of aromas, a trademark of all Col Vetoraz products, is reflected in its balanced flavor."
    -Gambero Rosso, 2002

    You enter any good restaurant in northern Italy. You sit down. Before you can unfold your napkin, a waiter is pouring you a glass of sparkling wine. You begin to protest, but then you look around. Everyone is drinking it. Two delightful things are happening. You are experiencing culture shock, and you have just discovered Prosecco.

    Your first sip validates that there is a higher and older wisdom at work here. The Italians know much better than you that Prosecco's bubbles will start the meal with a festive flair, that it will stimulate your appetite, that it will work perfectly with your antipasti, and that you will smile when you see the price on your tab.

    For the record, Prosecco is the name of the grape and the wine. It comes from the Veneto Region, roughly between Verona and Venice. When you think of Italian sparkling wine, you might imagine that they are all like Asti Spumante. Believe us, Col Vetoraz Prosecco has nothing to do with sweet wine. On the other hand, it is not as acidic as Champagne and will never hurt your stomach, nor is it neutral and thin like many Spanish sparklers. It is its own animal, and kind of a secret, though this is changing. This wine is uniquely Italian, completely versatile, never boring, and so affordable you can open it on a whim. The utterly charming essence of Prosecco is a round, pear-like quality with hints of flowers and citrus. Why not start all of your meals with a glass of Col Vetoraz?

    Critical Acclaim

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    Col Vetoraz

    Col Vetoraz

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    Col Vetoraz, Prosecco, Italy
    "Col Vetoraz is situated in one of the best areas for growing Prosecco, and is among the leading local wineries for quality. . .the Brut is one of the best Proseccos of this type, and the elegant range of aromas, a trademark of all Col Vetoraz products, is reflected in its balanced flavor."
    -Gambero Rosso, 2002

    Prosecco

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    One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the more rugged terrain between the towns of Valdobiaddene and Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character makes it seem a bit sweeter than it actually is. “Extra brut” styles, incorporating higher levels of residual sugar, are quite popular, however.

    Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process (also called the tank method) means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

    Champagne & Sparkling

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    Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

    The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

    GPW317801_0 Item# 76161