Vinicola Serena Luca Paretti Prosecco Organic Brut

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    Vinicola Serena Luca Paretti Prosecco Organic Brut  Front Bottle Shot
    Vinicola Serena Luca Paretti Prosecco Organic Brut  Front Bottle Shot Vinicola Serena Luca Paretti Prosecco Organic Brut  Front Label

    Product Details


    Varietal

    Region

    Producer

    Size
    750ML

    ABV
    11%

    Features
    Green Wine

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    Somm Note

    Winemaker Notes

    Luca Paretti Brut appears soft yellow with lime green hues and fine bubbles that produce understated aromas of green apple and peach with floral notes. It has a soft, but fresh, acidity on the mouth and the hint of fruit is delightfully pleasurable for those who enjoy exotic fruit on the palate.

    The hint of fresh fruit and crispness of this wine makes Luca Paretti Brut an ideal drink to enhance a lighter fish or vegetable dish served before an entrée, such as seared scallops or tomato tartlets.

    Vinicola Serena

    Vinicola Serena

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    Vinicola Serena, Italy
    Serena Wines was founded in 1881, and now, as then, they look to the future and innovation in the light of our oenological traditions.
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    A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.

    There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.

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    One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version of Prosecco wine that must meet more stringent production requirements is known as Prosecco Superiore and must come from the more rugged terrain between the towns of Valdobiaddene and Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While Prosecco wine is typically produced in a “brut” (dry) style, its fresh and fruity character makes it seem a bit sweeter than it actually is. “Extra dry” styles, incorporating higher levels of residual sugar, are quite popular, however.

    Prosecco wine is made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process (also called the tank method) means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

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