Syltbar Il Concerto Sparkling Rose
Ideal as an aperitif, excellent with ham, fried seafood, white fish carpaccio and fried artichokes. Also perfect for a boat ride!
Vegan and vegetarian friendly, no sugar added, no sulfites added
Critical AcclaimAll Vintages
The Premium SYLTBAR Sparkling products are naturally low in sugar and it all starts with the fermentation process, or rather, the double fermentation process. The grapes start in a thermal-controlled stainless steel tanks for 10 days where the fermentation turns the grapes into wine. Next, the wine moves to pressurized tanks for the 25-day sparkling process. Then, it is held for another 60 days in stainless steel tanks, allowing the yeast to work. This leaves only fruit sugar behind from the 100% Glera or 100% Merlot grapes.
Sylt is a very famous German island the hot spot for the Germans which canna can be compared to the American Hamptons or Nanntucket. The Logo which you find on all SYLTBAR products is the shape of the island Sylt as its’s bar sets the standards for extraordinary quality. This particular Prosecco from Friuli/Italy, got famous 30 years ago on Sylt. Sylt is one of the destination in the famous book titled “1000 places to see before you die”.
Project Verde, translated as Green Project, is a set of actions, behaviors and procedures put forward to contribute to the environmental sustainability of the business, in order to respect the existing territorial balance. It is only a segment of a broader concept of "Social liability" that has guided the Sam Simone family in shaping their line of work: with maximum respect for the communities in which the company operates, suppliers, consumers, customers, land, and local cultural heritage.
Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture virtually inextricable from wine. Wine grapes grow in every region throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean. Naturally, most Italian regions enjoy a Mediterranean climate and a notable coastline, if not coastline on all borders, as is the case with the islands of Sicily and Sardinia.
The Alps in the northern regions of Valle d'Aosta, Lombardy and Alto Adige as examples, create favorable conditions for cool-climate varieties, while the Apennine Mountains, extending from Liguria in the north to Calabria in the south, affect climate, grape variety and harvest periods throughout. Considering its variable terrain and conditions, it's still safe to say that most high quality viticulture in Italy takes place on picturesque hillsides.
Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but are declining in popularity, especially as younger growers take interest in reviving local varieties. Most important are Sangiovese, reaching its greatest potential in Tuscany and Nebbiolo, the prized grape of Piedmont, producing single varietal, age-worthy wines. Other important varieties include Corvina, Montepulciano, Barbera, Nero d’Avola and of course the whites, Pinot Grigio and Trebbiano. The list goes on.
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, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasted bread or brioche qualities. 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.