We are very proud to inform you that Doro nature Prosecco Valdobbiadene Superiore DOCG received the Silver medal at the Champagne & Sparkling Wine World Championships, the most respected, comprehensive and rigorous international sparkling wine competition in the world.
The 50 wines selected by the Spirito diVino experts are:
Le Vigne di Alice - Conegliano
Valdobbiadene Prosecco Superiore
Metodo Classico DOCG “.G” 2013
Founded in 2005, the winery is boldly managed
by an all female team. With its 24 months
sur-lie the Glera grape dominates the stage in
search of a spot. Untiring, it divides and challenges
itself among delicious and captivating
notes like dried fruit and nectarine. A thick
fruit is transported by a fresh and mineral bubble.
M Fondo - marzemino col fondo
After the primary fermentation, the wine is racked and decanted from the gross lees. It remains sur lie for four months: the final assemblage is made adding native yeasts and must before the tirage (bottling). The wine undergoes its second fermentation. Then given a further three months´ ageing before release.
Fried chicken and sparkling wine go together like any great duo you can think of. They complement each other while also letting their individuality shine through. Here are three bottles of bubbles to reach for — Champagne, prosecco and cava — when you prepare this recipe. That’s a trio of great European wine traditions.
Pairings by sommelier Rachael Lowe of Spiaggia, as told to Michael Austin
Le Vigne di Alice Doro Nature Prosecco Superiore, Valdobbiadene, Veneto, Italy: From a single vineyard site, this is an approachable and balanced wine made entirely from the glera grape variety. Notes of peach pith, damp straw, tangerine and white flower come together on the palate with a zippy lemon rind character that will contrast the richness of the dish perfectly.
Doro Nature Valdobbiadene Prosecco Superiore 2016 has bee awarded a Bronze medal at 2017 Decanter World Wine Awards. Doro Nature is the name of the vineyard, is coming from a single vineyard. Vinification: destemming and gentle hydraulic pressing, static settling of juice, fermentation on the native yeasts, remains on the lees for a period of 60/90 days. Pressurization in steel tank, charmat method. We did not add sugar, we add just must.