Pizzini Prosecco Magnum NV
Sparkling

Pizzini Prosecco Magnum NV

A fun Italian style sparkling with a lemony, dry finish. Initial aromas include yeasty and melon notes, as the wine opens up in the glass the nose smacks of citrus blossom, fresh lime, wisteria flower and green apples. It is refreshingly fizzy with gentle, lemony acidity.

The grapes were hand harvested and whole bunch pressed. The juice was fermented in stainless steel at a cool temperature of fourteen degrees Celsius.  Once dry, the base wine had the lees stirred once a week for four months prior to bottling to give more texture and complexity to the back palate. To create the fizz the wine went through a second fermentation in pressurised tanks, known as the “charmat method,” this process took about four weeks, after which time the wine was bottled, ready to drink.

Fermentation vessel: stainless steel
Fining agent: milk products
Type & percentage of oak used: nil
Filtration: sterile
Alcohol: 12% alc/vol
Residual sugar 9.5g/l
Acid: 5.9g/L
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$49.00
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The Wine

A fun Italian style sparkling with a lemony, dry finish. Initial aromas include yeasty and melon notes, as the wine opens up in the glass the nose smacks of citrus blossom, fresh lime, wisteria flower and green apples. It is refreshingly fizzy with gentle, lemony acidity.

Winemaking

The grapes were hand harvested and whole bunch pressed. The juice was fermented in stainless steel at a cool temperature of fourteen degrees Celsius.  Once dry, the base wine had the lees stirred once a week for four months prior to bottling to give more texture and complexity to the back palate. To create the fizz the wine went through a second fermentation in pressurised tanks, known as the “charmat method,” this process took about four weeks, after which time the wine was bottled, ready to drink.

Maturation

Fermentation vessel: stainless steel
Fining agent: milk products
Type & percentage of oak used: nil
Filtration: sterile

Final Analysis

Alcohol: 12% alc/vol
Residual sugar 9.5g/l
Acid: 5.9g/L

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$35.00