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BISOL CREDE VALDOBBIADENE PROSECCO SUPERIRORE DOCG SPUMANTE BRUT 2010 BISOL CREDE VALDOBBIADENE PROSECCO SUPERIRORE DOCG SPUMANTE BRUT 2010

This is a light and delicate sparkling wine with a little bit of sweetness on the finish. It's made from the Prosecco grape variety and has aromas and flavours of honeysuckle, peaches, pears and a hint of refreshing citrus fruit. This is a top quality Prosecco.


VINEYARD
The wine is made from Glera, Verdiso and Pinot Bianco grapes grown on the steep hills of the Bisol Vineyards. The first two varieties enjoy an ideal habitat in the clay-laden earth with a subsoil of marine sandstone known as "crede" that is common to this part of the countryside. This type of terrain is particular and beneficial to the grapes, which do not suffer from aridity during critical periods but instead become notably enriched with noble acids, varietal aromas and fruitiness.

GRAPE VARIETIES
85% Glera, 10% Pinot Bianco, 5% Verdiso

VINIFICATION
The production process starts by harvesting Glera between the middle of September and the middle of October. During the harvest, the grapes are picked by passing through the vineyard at least three times in order to guarantee their perfectly mature state. The grapes, placed in steel pipes, are gradually brought to a temperature of 8°, starting the cryomaceration process that consists of maintaining the fermentation temperature for fourteen hours in order to enhance the aromatic characteristics of the grape variety.

The compound is then transferred to the pneumatic press Bisol use four different types of primary fermentation. The first takes place in steel vats with weekly racking and ends on average within 20 days. The second takes place in barriques with fifteen-day racking plus lees stirring every 7 days to keep the yeast in suspension. The third type takes place in steel tanks without racking but with continuous tank agitation. The fourth occurs in steel tanks with frequent racking, every three days, and gradual temperature reduction.

The second fermentation takes place at a temperature of 12° converting the sugar into alcohol and carbon dioxide. The secondary fermentation usually lasts for about thirty days. Fermentation is carried out in a sealed steel tank so allowing the carbon dioxide that develops naturally during fermentation to remain combined with the mass of wine so initiating the sparkling process.

The product is then filtered one last time and after a cold standing period of 10 days (at minus 2° centigrade) it is ready to be bottled.

TASTING NOTES
This prosecco has a brilliant, light straw yellow with nuances of green, while featuring a myriad of minute and persistent bubbles.The bouquet of wildflowers is suitably intense, fresh and elegant and emanates an extremely agreeable fruitiness.The palate reflects the fruity bouquet with its scents of apples and pears and the overall harmony is completed by a rich and fine acidity.

CLOSURE:    Cork

ALCOHOL:    11.5% (8.6 units of alcohol)




Per Bottle 14.99

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