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Lunetta Prosecco Spumante
Lunetta Prosecco Spumante

Country of Origin: Italy

Region: Veneto

Grape Varieties: Glera

Alcohol by Volume: 11%

Food Matches: Serve chilled as an aperitif or a celebration wine. Also goes well with Italian Panettone. 

Special Features: Award Winner

Global Prosecco Masters 2017 - Silver
Global Prosecco Masters 2016 - Silver
The Drinks Business 'Prosecco Masters' 2015 - Silver
IWSC 2015 - Bronze
Sommelier Wine Awards 2014 - Gold

Price: £9.76
Out of Stock


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Tasting Notes: A deliciously light and fruity Prosecco with hints of apple and peach on the nose and a fresh, softly sparkling palate with characters of soft ripe stone fruits.

Producer Details: Cavit is a modern and forward-thinking co-operative group in the mountainous Trentino region of northeast Italy whose 11 cellars are responsible for a massive 60% of the region's wine production. The endless permutations offered from their members' 7,000 hectares of vineyard, combined with an intriguing palette of indigenous and international grape varieties, enable Cavit to offer a broad range which excels at every level. The scale of production, combined with ultra-modern winemaking facilities, understandably makes Cavit one of Italy's most reliable sources of well-made, competitively priced wines, in particular Pinot Grigio. However, with wines such as Arele Vino Santo, Graal Metodo Classico (awarded 'Tre Bicchieri' for the 7th time and voted Gambero Rosso's Sparkling Wine of the Year in 2010) and the outstanding Maso Cervara Teroldego, chief winemaker Anselmo Martini is producing wines which rival the best of the Trentino region.

In The Vineyard: Lunetta Prosecco Spumante is made exclusively from Glera grapes cultivated in the Veneto region, in the hills north of Treviso, between the river Piave and the Prealps. The Glera grape flourishes in the fresh, loose hill soils in this area and the average yield is 90 hl/ha. The grapes are harvested by hand in mid September.

In The Winery: Temperature controlled fermentation in stainless steel. The second fermentation is carried out in tank (Charmat method), after which the wine is held on fine lees for 3 months before bottling..

 
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