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Vecchie Viti Valdobbiadene Prosecco Superiore DOCG Brut 2021

Vecchie Viti Valdobbiadene Prosecco Superiore DOCG Brut 2020, excellent for first courses with mushrooms and vegetables. 0.75 l bottle

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18.50

Out of stock

Features

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Cellar

The history of the Ruggeri wine cellar is rooted in the winemaking tradition of the Valdobbiadene area, as proven by the place-name "Case Bisoi" (the Bisol family's houses) traced on the oldest maps, right in the centre of Cartizze. In the second half of the 19th century Eliseo Bisol owned a small winery in Santo Stefano and his son Luigi, one of the first oenologists in Valdobbiadene, built a cellar in Montebelluna around 1920. In 1950 Giustino Bisol founded the new company together with his cousin whose surname was chosen as the trademark for their enterprise. From the very beginning Ruggeri was one of the very few wineries in Valdobbiadene dedicated to the production of sparkling wine and Giustino's work has found natural continuity in the work of his son Paolo and niece Isabella. In 2017, Ruggeri became part of Rotkäppchen-Mumm, a choice supported by a full coincidence of vision, trust in the same values and the common goal of ever-higher quality.

Description

Olfactory cleanliness, essentiality, rigour, fine fruity and floral aromas, fragrance and savouriness that, thanks to the perfect balance between sweetness and acidity, intertwine in a long, intense finish.

Organoleptic characteristics: 

Fruity and floral bouquet, with scents of acacia flowers and, in certain vintages, white magnolia flowers. Fruity notes of pear, apple and gooseberry. Fresh notes are first expressed on the palate and it is immediately intense and velvety on the palate, with hints of peach and white flesh fruit as well. The perlage is fine and persistent. The complexity is underpinned by solid acidity, with an elegant savoury note on the finish.

Storage time: 

0-2 years

Vinification 

in white, i.e. without the skins at a controlled temperature of 16°C; prise de mousse in the spring following the harvest, by slow re-fermentation in large closed containers at 14-15°C, with a stay on the lees for approximately 3 months.

Acknowledgements 

Bibenda
Red Prawn
Veronelli 90/100

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