Valdobbiadene Prosecco NV Producer|Garo'vinProsecco but this is Valdobbiadene Prosecco, the real deal! Made in the traditional method in the Valdobbiadene region, the Glera grape undergoes natural fermentation before a second fermentation in the bottle. This traps fine, concentrated bubbles, far from the gassy wines made under force carbonation. The bottle isn't disgorged, leaving the wine to sit on the lees, unfiltered. This results in a lightly hazy wine with salty, savoury complexity, along
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The wine is fermented on the skins as alternate layers of whole bunches and destemmed grapes for two months in tini
raspberry blackberries with just a hint of menthol and spice adding a layer of complexity
Remi is still working the soil by horse and plow
fresh acidity and clocking in at very inviting 10% ABV - a no-brainer fizz for the season
Fruits give way to woody hazelnut
The Crème de Tête 2012 was made from grapes harvested the third week of December "when the moon was in the constellation of Leo
the duo are producing a series of table wines
Each year wine is added to a tank that already contains wine from up to ten previous vintages
The wine is left on its lees in the bottle for 2 years before being disgorged
yet something totally unique that can only be the product of this specific location
the grapes are destemmed and macerated for about a day on the skins
