The colour is light straw - yellow tending to pale green. Its crystal clarity is laced with a persistent perlage of minute bubbles. The bouquet, although persistent and intensely fruity, is extremely delicate which brings mature golden apples and acacia flowers readily to mind. It is gently sweet and fresh on the palate and pleasantly light in alcohol, extremely smooth and well-balanced with long and fruity finish. With its great versatility, Giall'Oro can be enjoyed equally well as an aperitif or to enhance the close of a meal. Indeed, this is a wine that can brighten up any hour of the day.
Grape Varieties: Prosecco, with small quantities of Verdiso and Perera.
Geographical Location: Within the delimited D.O.C. production zone, on the hills of the first Dolomitic ridges in the northern part of the Province of Treviso.
Harvest Period: late September to mid-October.
Vinification: White vinification, that is to say without the skins, at a controlled temperature of 20°C (68°F).
Taking on of the Sparkle: Through slow refermentation in large sealed tanks at 12-14°C (approx. 54-57°F).
Pressure behind the cork: 5 atm.
Serving Temperature: 5-7°C (approx. 41-45°F), uncorking the bottle just before serving.
Contents: 0,75 lt.
Allergic-Info: This wine can contain sulfites
Alcoholic content: 12.00 %
Fresh cheese bovine, ovine and goat milk, Appearance: white with coloured dry fruits, smell: fruity - champignon, taste: harmoniously, consistency: creamy - softy, maturation: freshly, maturation time: to consume freshly.
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Goat milk soft cheese the Algovia. Maturation approx. 30 days. This Camembert is improved with a cream walnuts. As a festive hors-d'oeuvre with nuts for the holidays.
Blue cheese bovine raw milk, Appearance: covered in sweet grape mark, Aroma: fermented notes, Flavour: fruity, Consistency: very soft, Maturation: approx. 3 months in the refining cell and grape mark.
in cubes cut wheat bread, dehydrated
The perfect tasty match for this type of pasta is with either warm or cold fresh raw tomato, vegetable or aromatic sauces. Excellent also with quick sauces made with garlic, Cayen pepper anchovies and a drop of extra virgin olive oil. Also superbe with fish and shellfish sauces.
