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Prosecco Extra Dry DOC

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Tasting Notes

Prosecco is Italy’s most popular sparkling wine: light, refreshingly effervescent and well-priced. What’s not to like? Borgo Magredo Prosecco is made with 100% estate-owned glera grapes sourced from within the DOC area. Unlike champagne that acquires its effervescence through costly fermentation in bottle, Prosecco is made in pressurized tanks: this process not only allows to keep costs down but also helps keeping flavors fresh and lively, creamy and balanced with a delicate combination of acidity and fruit.

Prosecco styles vary based on the amount of residual sugar and can range from brut (dry) to extra dry (which counter-intuitively means a little bit sweet). While this is by no means a sweet wine, that light touch of sweetness makes Borgo Magredo Prosecco Extra Dry especially pleasant to the taste, initially cool and soft on the palate with fine bubbles, then giving way to fruity traces of peach and pear flowers.

While delicious on its own as an aperitif, Prosecco can also be served throughout the meal especially with seafood and shellfish, light salads, tempura and sushi. Blended with fruit puree it is the ideal base for delicious bellinis.

Borgo Magredo Prosecco also comes in convenient 187ml bottles that are perfect for single servings or for pic-nics. Enjoy!

GOLD MEDAL in the Prosecco category by TheFiftyBest.com

 

Winery

Borgo Magredo

Region

Friuli

Varietal

100% Glera (Prosecco)

Location of Vineyards

Spilimbergo, estate-owned vineyards within the DOC prosecco area

Type of Planting

Traditional

Soil

Gravel and stones of alluvial origin

Vinification

Harvested grapes are de-stemmed and crushed gently. The must obtained is transferred to steel vats where fermentation takes place at controlled temperatures. Then the process of transforming to sparkling wine begins: a selection of yeasts is put in the tanks which, over a period of 4 months will transform the wine into a refined sparkling wine.

Alcohol Content

11%

Total Production

80,000 bts (750ml)

Oenologist

Riccardo Cottarella (consultant)