Since it’s National Prosecco Week (for those keeping score it runs from July 19th to July 25th), we thought we’d share our thoughts on this pink Italian bubbly that landed on our doorstep not so long ago…
This Extra Dry Millesimato Prosecco is obtained through soft pressing of the Glera and Pinot Nero grapes which have been left in contact with the skins to macerate for several days to give this Rosé its pale pink hue. Secondary fermentation (Charmat method) in temperature-controlled stainless steel for a prolonged maturation of 60 days gives it its honey and bread crust aromas.
While we don’t drink all that much wine, when it comes to the bubbly stuff, we definitely prefer Prosecco to Champagne as it’s generally (a) more affordable, (b) more approachable, and (c) more affordable. Yes, we said more affordable twice. Because we’re cheap! Click the play button on the following video to find out if we’ve stumbled upon something that tastes as delicious as its maker has made it sound:
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