il Fresco Rosé Millesimato Prosecco DOC - Villa Sandi

il Fresco Rosé Millesimato Prosecco DOC - Villa SandiThe light-footed il Fresco Rosé Millesimato Prosecco from Villa Sandi shines a brilliant platinum yellow in the glass. The perlage of this Prosecco Spumante shines consistently and finely in the glass. On the nose, this Villa Sandi Prosecco Spumante presents all kinds of jasmine, honeysuckle, lilac, nashi pear and white currants. This Prosecco Spumante from Italy is also completely enchanting on the palate. One of the reasons for this is the subtle residual sweetness of 12 grams per liter, which makes il Fresco Rosé Millesimato Prosecco particularly light and crisp. This dry Prosecco Spumante from Villa Sandi is something for wine drinkers who can't drink their wine dry enough. The il Fresco Rosé Millesimato Prosecco comes very close to this, as it was vinified with just 12 grams of residual sugar. On the palate, the texture of this light-footed Prosecco Spumante is wonderfully light, crisp and silky. Thanks to its moderate fruit acidity, il Fresco Rosé Millesimato Prosecco has a velvety mouthfeel without lacking in juicy liveliness. The finish of this Prosecco Spumante from the Veneto wine-growing region, or more precisely from Prosecco DOC (IT), ultimately delights with good persistence. The finish is also accompanied by mineral notes from the clay and limestone-dominated soils. Vinification of Villa Sandi il Fresco Rosé Millesimato Prosecco This elegant Prosecco Spumante from Italy is made from the Glera and Pinot Noir grape varieties. The vines that produce the grapes for this wine grow on clay and limestone soils in Veneto. After being hand-picked, the grapes are brought to the winery as quickly as possible. Here they are sorted and carefully pressed. This is followed by fermentation of the base wines. Dining recommendations for il Fresco Rosé Millesimato Prosecco from Villa Sandi This Italian Prosecco Spumante is best enjoyed well chilled at 8 - 10°C. It goes perfectly with peach and passion fruit desserts, baked apples with yoghurt sauce or pear and lime strudel .