An ancient grape and a modern wine, strongly related to the territory, an element of its identity. It is a fresh, young, crispy wine with an alcohol level lower than other sparkling wines. It is the perfect drink in many different occasions. It is a "Produce of Italy": it can be produced only in the North East part of Italy. No one in Europe can use the word "Prosecco" on a bottle.
Fine bright perlage and delicate creamy foam. Pale light yellow colour, delicate and complex bouquet with fruity notes that remind of peach, green apple with second notes of lemon. Floral notes of acacia and rose flowers combined with a light spicy Mediterranean bouquet. Fresh and soft on the palate with a well balanced acidity and sapidity. Harmonic with a long and permanent aftertaste.
Ideal as an aperitif, it is a perfect accompaniment to hors-d'oeuvres and delicate first courses. Also wonderful with sushi, fish and shellfish. Serving Temperature: 8°- 10°C.
Awards and Accolades
92 Points - Ray Jordan, West Australian "Such a fine and delicate prosecco, with a beautiful light fragrance of pear and citrus blossom. The palate is lean and clean, with a refreshing feel. Lovely wine to drink now. This is the real deal and one of the best. Great value, too. 92/100"
Tony Love, Herald Sun "...this Italian original offers all that prosecco can give you — lighthearted, effervescent, fresh and fruity in a lemon barley cordial meets homemade lemonade way. It is spritely with easygoing zing, totally smashable at its low 11 per cent alcohol rating, and perfect as an afternoon aperitif or Aperol spritzer partner..."
From the Producer
Varietal Composition: Glera - A grape varietal going back to the ancient Romans. Glera is planted in Veneto and Friuli-Venezia Giulia and was one of the most well known and appreciated grape varietals at the time of the Romans; Livia Drusilla, Augusto’s wife, was one of its greatest fans.
Winemaker Marzio Pol is an Agricultural Expert Specialist in Viticulture and Oenology, who graduated in 1976 after six-year course at the prestigious Wine School of Conegliano (Treviso). His 22 years experience working as a consultant in the fi eld of sparkling and still wines is refl ected in the considered production of Divici Prosecco.
Grapes are carefully selected from the area of origin. The softly pressed must is stored in steel tanks for static cold decanting. Fermentation is made with selected yeasts at a controlled constant temperature of 18°C and is completed in 8 - 10 days. After settling, the winemaker carefully blends to achieve the Prosecco Spumante basic cuvée. Afterwards the wine is fi ltered and stored in stainless steel tanks with the addition of sucrose and selected yeasts to begin the second fermentation (Martinotti-Charmat method) at a controlled temperature of 14 - 15 °C. Once the wine has reached the required pressure levels, alcohol and sugar content, the wine is refrigerated and cold stabilized (-2/-3°C), filtered and then bottled.
