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Lamberti Prosecco

Non-Vintage Sparkling Wine from Prosecco, Italy
    11% ABV
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    3.9 15 Ratings
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    3.9 15 Ratings
    11% ABV

    Winemaker Notes

    The fruit is sourced from the best hillside vineyards across Treviso in the Veneto. Grapes are harvested slightly before full maturation to preserve acidity. The base wine is re-fermented in enclosed pressure tanks for the "prise de mousse," utilizing the Charmat method for secondary fermentation, a method best suited to enhance the Prosecco grape's aromatic qualities.

    With a straw color, the wine has a clean flavor with natural residual sugar and an aromatic aftertaste.

    Critical Acclaim

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    Lamberti

    Lamberti

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    Lamberti, Prosecco, Italy
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    Lamberti, established in 1964, is named after one of the oldest noble families of Verona: the Lamberti, the ancient Lords of Verona who fought to gain control of the city from the powerful Della Scala family.

    It is said that the founder of the winery was born in the Lake Garda area and that he used to go as far as Verona on his inseparable Vespa to settle his business, making a personal visit to his customers and taking them some bottles of new wine to taste. Today, Lamberti still continues the journey that the winery's founder began, taking excellent wines to the tables of all Italians.

    The passion Lamberti puts into all of its wines comes directly from the land where the wines are produced. The current premises of the winery are situated in Cavaion, on the ancient Tenuta Preella, whose name means "small stone," originating from the word prea, namely stone in the local dialect. The soils of the lake area around the estate are of glacial origin and are therefore strewn with stones left behind when the glaciers retreated. This fact gives rise to the name of Lamberti's top-selling line of wines in the world: Santepietre, a name that reveals all the characteristics of the local area in its bouquet of aromas.

    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.

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