Recognised as “Sparkling Wine Revelation” by the Descorchados Guide 2024, this young and approachable sparkling wine stands out for its versatility.
Made exclusively from 100% Glera (Prosecco) grapes, it is the ideal choice to toast with lightness and elegance.
The best moments belong to those who know how to celebrate!
Product Code: DPN423GF
EAN Code: 7898932685722
DUN Code: 17898932685729
Quantity per case: 6 bottles
Greenish-yellow color, with a fine, constant perlage.
With incomparable delicacy, it reveals aromas of pomelo, lime and a touch of citrus, garnished by floral nuances.
Harmoniously full, with juicy acidity, light body, creamy perlage and a refreshing finish.
Residual sugar: 18,42 g/l
Acidity: 5,47 g/l
Sec
Vale dos Vinhedos, Brazil
100% Prosecco | Glera
Charmat Method, 2 months on lees
Celebration Prosecco
VinhoSub 30
Ouro
2024
Style: Sec
Variety: 100% Prosecco | Glera
Terroir: Vale dos Vinhedos, Brazil
Winemaking: Charmat Method, 2 months on lees
Alcohol content: 10% vol.
Volume: 750ml
Vintage: N/V
Recognised as “Sparkling Wine Revelation” by the Descorchados Guide 2024, this young and approachable sparkling wine stands out for its versatility.
Made exclusively from 100% Glera (Prosecco) grapes, it is the ideal choice to toast with lightness and elegance.
The best moments belong to those who know how to celebrate!
Product Code: DPN423GF
EAN Code: 7898932685722
DUN Code: 17898932685729
Quantity per case: 6 bottles
Sensory Profile
View: Greenish-yellow color, with a fine, constant perlage.
Nose: With incomparable delicacy, it reveals aromas of pomelo, lime and a touch of citrus, garnished by floral nuances.
Palate: Harmoniously full, with juicy acidity, light body, creamy perlage and a refreshing finish.
Base wine production: Final selection of grape clusters; direct pressing under inert atmosphere; must clarification; inoculation with selected Saccharomyces cerevisiae yeasts; alcoholic fermentation under controlled temperature; tartaric stabilisation and filtration.
Sparkling wine process: Charmat method; inoculation with selected yeasts; second fermentation in high-pressure tanks; Charmat Method, ageing for 2 months on lees; filtration and addition of the dosage liqueur; stabilisation, bottling and labelling.
Technical Information:
Residual sugar: 18,42 g/l
Acidity: 5,47 g/l
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