Carpene Malvolti Prosecco Rose 2020
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Ideal as an aperitif or paired with dishes based on fish, white meats, vegetables, cold cuts and cheeses with a delicate taste.
Blend: 85% Glera, 15% Pinot Nero
One of Italy’s pioneering winegrowers. There are many “1st’s” here. Five generations of Carpenè’s have overseen operations since legendary Prosecco ‘creator’ Antonio Carpenè started out in 1868. A scientist by trade (he was friendly with Koch & Pasteur, contemporaries of his time) as well as a scholar in the art of winemaking, he cofounded Italy’s 1st oenology school in 1876. A true pioneer of the Charmat Method, he was the 1st to perfect it, and went on to write many treaties on oenology that are still in use today.
All 5 generations have been instrumental in seeing Prosecco Treviso gain D.O.C. status & their beloved Conegliano-Valdobbiadene Prosecco Superiore gain D.O.C.G. status. Mr. Carpenè’s son (Etile) holds the distinction of being the 1st to bottle/label Prosecco di Conegliano in 1924. With over a century and a half of craftsmanship the consistently great Proseccos of Carpene Malvolti are here to stay.
Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.
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 of Prosecco wine 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 Prosecco wine is typically produced in a “brut” (dry) style, its fresh and fruity character makes it seem a bit sweeter than it actually is. “Extra dry” styles, incorporating higher levels of residual sugar, are quite popular, however.
Prosecco wine is 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.