Prosecco…un stilo di vita e l’anima della festa!
(A style of life and the life of the party!)
Italy is acclaimed for its luscious food, and over the centuries its wines have
been crafted with a higher acidity to perfectly accompany and complement food. The
Prosecco DOC is located in the hilly region of northeast Italy near Venice
and Verona, flanked by the Dolomite Mountains and the Adriatic Sea.
VINEYARDS & WINERY
OGIO Prosecco is crafted from only the finest grapes harvested in the hills of the
Prosecco DOC. Dating back to the early 1900’s, the third-generation winery
is still family owned and embraces both longstanding Italian winemaking tradition
and modern winemaking techniques.
After harvest the grapes are soft pressed, and the must transferred to stainless
steel tanks for fermentation, which is carefully controlled at 18°C (64.4°F) and
takes 8-10 days. The wine is filtered and then returned to steel tanks for a second
fermentation (Martinotti-Charmat method) at 14-15°C (57.2-59°F). Once the wine has
reached the required pressure levels, alcohol, and sugar content, it is refrigerated
and cold stabilized before a final filtering and bottling.
This Prosecco is pale light yellow in color with delightfully graceful perlage.
The delicate yet complex bouquet offers fruity notes of peach and green apple, followed
by hints of acacia and lilac. Fresh and light on the palate, it has a balanced acidity
that makes it very food friendly, and rounds out with a long and lingering finish.
Best served at 46-50°F.
Ideal as an aperitif, the balanced acidity makes this a perfect partner to hors d’oeuvres as well as sushi and other fresh seafood.