Spumante Bianco Extra Dry - Corvezzo

Spumante Bianco Extra Dry - CorvezzoThe light-footed Spumante Bianco Extra Dry from the house of Corvezzo flows into the glass with brilliant platinum yellow. The perlage of this sparkling wine appears persistent and fine in the glass. The first nose of the Spumante Bianco Extra Dry reveals notes of honeydew melon and roses. The fruity impressions of the bouquet are joined by more fruity-balsamic nuances. The Corvezzo Spumante Bianco Extra Dry delights with its juicy, fruit-driven flavor profile. It was bottled with a generous 14 grams of residual sugar. As one would naturally expect from a wine at the upper entry-level price range, this Italian, for all its opulence, enchants with the finest balance. The light-footed Corvezzo Spumante Bianco Extra Dry presents an incredibly fruity taste on the tongue, which is of course also due to its off-dry flavor profile. On the palate, the texture of this light-footed sparkling wine is wonderfully crisp. Thanks to its present acidity, the Spumante Bianco Extra Dry reveals itself on the palate as wonderfully fresh and lively. On the finish, this sparkling wine from Italy finally impresses with a lovely length. Once again, hints of rose and honeydew melon appear. Vinification of the Spumante Bianco Extra Dry from Corvezzo The basis for the elegant Spumante Bianco Extra Dry from Italy is grapes from the Chardonnay, Glera and Pinot Blanc varieties. After harvesting, the grapes are brought to the press house as quickly as possible. There they are selected and gently crushed. This is followed by the fermentation of the base wines. After the assemblage of the cuvée, further maturation takes place using the Charmat method. Afterwards, the Corvezzo Spumante Bianco Extra Dry ages for several months in the bottle and is then disgorged. Food recommendation for the Spumante Bianco Extra Dry from Corvezzo Enjoy this organic sparkling wine from Italy ideally well chilled at 5 - 7°C as an accompanying wine to wok vegetables with fish, vegetable salad with beetroot or fried trout with ginger and pear.