| Country | |
|---|---|
| Grape Variety | Glera |
| Region | Friuli Venezia Giulia |
| Producer | Piera Martellozzo |
| Certification | Organic |
Prosecco Organic NV – Piera Martellozzo
£17.60
Well balanced, intense yet delicate with fruity aromas. The palate displays hints of peach, pear and a touch of sweet melon with enough crispness to keep the palate lively and refreshed. Easy to drink. It is perfect for a variety of occasions and food pairings. Its light and refreshing character makes it an excellent choice for aperitifs and starting a meal. It pairs particularly well with seafood dishes, such as shrimp and grilled fish, thanks to its crisp acidity and effervescence.
Out of stock
Create your mixed case and save over 15% when you buy 6 to 12 bottles.
Mix and Match applied.
Colour
Lemon green
FLAVOURS
Floral
Green fruit
Stone fruit
Palate
Sweetness
Acidity
Body
Mousse
Abv
11.5%
Serve At
6-8°
Food Pairing
Aperitif
Cheese (soft, mild)
Fish
Shellfish
Beginning in 1899, at the Padua estate, Piera’s story has been passed down through the family from generation to generation, from father to daughter.
Founded by her grandfather Giovanni, developed by her father Mario, Piera 1899 owes its reputation both in Italy and abroad to Piera Martellozzo, who, with her pioneering, ahead-of-her-times spirit, led the winery to its primary role in the Italian wine scenario with talent, frequently anticipating trends and seeking out its own path to quality.
The recognised quality of Piera 1899 wines is the result of everyday hard work founded on respect for the land and its traditions.
Since the 1990s thorough reassessment work on then little known native vines was done with varieties such as Raboso del Piave and Ribolla Gialla. In 1998 the first organic wine range was launched. Since the noughties an ever growing Prosecco production has been supplemented by new sparkling wines such as Muller Thurgau, Traminer and Moscato.
Prosecco
Prosecco hails from Northeast Italy, its heartland regions are Veneto and Friuli Venezia Giulia.
While consumers often equate it with widely available commercial-quality fizz, access to Italy’s finest sparkling wines is rising. Many retailers now sell Prosecco for every occasion, from party-ready bottlings to companions for fine dining. Production techniques continue to improve, and the appetite for experimentation grows. The result is better bubbles and diminished sugar levels that showcase terroir, quality and style. Indeed, the world of Prosecco holds much to explore for the curious wine lover.
The grape used to make Prosecco is thin-skinned green called Glera which has been grown in the Veneto and Friuli Venezia Giulia regions of northern Italy for hundreds of years, moderately high acidity makes it a shoo-in for sparkling wine. It gives a lovely perfume of melons, peaches, pears and white flowers. The resulting wines are typically light to medium-bodied. Depending on the producer’s style and amount of residual sugar, alcohol levels can range from 8.5% to 12.5% for fully dry wines. Though some still wine is made, Prosecco is typically frizzante (fizzy) or spumante (fully sparkling).
As far as sweetness, it comes in four levels, from driest to sweetest: Brut, Extra Dry, Dry and Demi-Sec.
While Italian Prosecco has its roots in ancient times, the grape has long been grown in Slovenia, and more recently in Australia.
While Italian Prosecco has its roots in ancient times, the grape has long been grown in Slovenia, and more recently in Australia.
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