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Avissi Prosecco

  • TP92
750ML / 11.5% ABV
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3.9 55 Ratings
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3.9 55 Ratings
750ML / 11.5% ABV

Winemaker Notes

The name "Avissi" comes from the delightful fizzy sound the bubbles make as they rise in the glass. This prosecco is brilliant straw-yellow in color with a fine and persistent perlage. The nose offers fragrant aromas of honeysuckle with refreshing flavors of green apple and ripe pear, with a clean, fresh and delicate finish. Serve well-chilled as an aperitif, or with lighter fare or fruit-based desserts. Mix with fresh ingredients for a signature sparkling wine cocktail or pair with take-out after work or all dressed up on a Saturday night. One bottle of Avissi Prosecco is 11% alcohol by volume. Life sparkles with Avissi!

Critical Acclaim

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TP 92
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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.

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Avissi

Avissi

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Avissi, Italy
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Transport yourself to Northeast Italy with Avissi Prosecco, where beautiful Italian tilework and intricate architectural design merge with time-honored winemaking traditions to create this delectable D.O.C. Prosecco. Sourced from 100% Glera grapes grown in the legendary Veneto region, every glass of Avissi Prosecco captures the very best of Italian style: elegance, sophistication, and a “La Dolce Vita” attitude.

Avissi is produced in small batches in the famed Veneto region, using traditional Italian production methods.*

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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.

Much of Italy’s Pinot grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

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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.

SOU939611_0 Item# 130000

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