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Accademia Rainbow Prosecco DOC 75cl (CASE OF 6)

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Moryson, F. (1908). An Itinerary. Containing His Ten Yeeres Travell through the Twelve Dominions of Germany, Bohmerland, Sweitzerland, Netherland, Denmarke, Poland, Italy, Turky, France, England, Scotland & Ireland. Vol.IV. Glasgow. pp.80, 103. {{ cite book}}: CS1 maint: location missing publisher ( link) What better time to reach for a glass of Prosecco DOC than during National Prosecco Week, which runs June 3-9, 2019! Learn more about National Prosecco Week events, in-store opportunities, by-the-glass Prosecco specials and more at CasaProsecco.

a b "Prosecco Types". Consorzio di Tutela delle Denominazione di Origine Controllata Prosecco. Archived from the original on 16 April 2020 . Retrieved 14 April 2020. Prosecco has a minimum of 10.5–11.5% alcohol by volume, depending on the DOC/DOCG rules. [34] The flavour of Prosecco has been described as aromatic and crisp, bringing to mind yellow apple, pear, white peach, and apricot. [19] [34] Most Prosecco variants have intense primary aromas [34] and are meant to taste fresh, light and comparatively simple. [28]Prosecco is produced using the Charmat method (also known as “Charmat-Martinotti”), a process first developed in 1895 by Italy’s Federico Martinotti and improved a decade later by the Frenchman Eugène Charmat. Instead of producing the bubbles with the second fermentation in the bottle, a process sometimes used to produce the semi-sparkling version, the more modern method involves re-fermenting the wine in stainless steel tanks, where the bubbles are naturally created by the yeasts eating the sugar and creating CO2 and alcohol. Afterward the yeast is filtered out, and the sparkling wine is bottled. The first fermentation occurs in steel tanks with the addition of selected yeasts. In accordance to the Martinotti method, the second

For the suburb of Trieste, Italy, see Prosecco, Friuli-Venezia Giulia. For the Dalmatian wine, see Prošek.

The view that Prosecco cannot be aged has been challenged by other experts. A tasting in 2013 of wines produced between 1983 and 2013 demonstrated the longevity of the wines from one of their top producers. [45]

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