Soligo Rive di Soligo Prosecco Superiore DOCG 2017
- Crisp, fine
- Prosecco Superiore DOCG
“Adorable, so nice and wholesome.” These are words you might hear about a child’s new partner, not a DOCG Prosecco. But these are the times we live in. And these words were uttered by our very own Wine Dealer, Ange, as he stated this sherbety, mouthfilling bubbly for the first time. He and Head Buyer John locked eyes. “Beautiful morning, noon or night,” agreed John solemnly. Well. Not how I thought that would go.
I can see why it’s cast a spell on them, though. It’s distinctly apple danish and marzipan on the nose - with redcurrant jelly and lemon zest over the top, mayhaps. It’s sweet-fruited and zesty, full and rich in the mouth. Satisfying, pretending not to be its dry self, but clean and crisp when you need it to be. This must be what happens when Prosecco gets DOCG’d. We dig it.
International Wine Challenge
“Intensive nose of spiced apple and pear. Beautiful creamy pear flavours on palate. Delicate mousse. Beautiful wine in a light, effortless style.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Prosecco Superiore DOCG
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Glera
- Serving Temp.
From the producer
COLOUR: Straw yellow with greenish tinges. BOUQUET: Delicate, bright, floral and fruity scents blend into a harmonic uniquely refined complex. TASTE: Slightly soft, balanced, sapid, pleasant acidic and fruity, with contained smoothness.
VINEYARDS: A group of vineyards in Rive di Soligo steep hills at the core of Prosecco DOCG area, with reduce yields per hectare. SOIL AND WEATHER: A hilly region that guarantees the maximum sun exposure. The weather is particularly cool and aerated, ideal to preserve the scent and the acidity of the product. GRAPE HARVEST: Grapes are collected at medium ripening in order to preserve the acid component. The grape harvest generally takes place in September.
FERMENTATION: Bunches are harvested manually and once they reach the wine‐cellar, they are gently pressed. Then, a slow fermentation takes place in steel reservoirs with indigenous yeasts in order to preserve the peculiarity of the product to the maximum. After cleaning the wine, it starts the sparkling wine production process in stainless steel tanks. RIPENESS: The vintage sparkling wine is bottled as from December and after a short ripening period in bottle, it is ready to be consumed.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chargrilled harissa fish
- 1 1/2 tablespoons harissa
- 4 x 200g blue-eye fillets, skin removed
- 1 red capsicum, cut into quarters, deseeded
- 2 x 400g cans chickpeas, drained, rinsed
- 1/2 cup flat-leaf parsley leaves
- 4 green onions, thinly sliced
- 1 lemon, juiced
- olive oil cooking spray
- 1/3 cup low-fat natural yoghurt
- Combine harissa and 1/2 cup cold water in a shallow ceramic dish. Add fish fillets and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
- Preheat a barbecue grill on high heat. Place capsicum, skin side down, on grill. Cook for until skin turns black. Transfer capsicum to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Roughly chop capsicum and place in a bowl.
- Add chickpeas, parsley and green onions to capsicum. Drizzle over 2 tablespoons lemon juice. Toss gently.
- Reduce barbecue grill to medium heat. Spray both sides of fish with oil. Cook for 3 minutes each side. Place fish and salad on plates. Top with yoghurt. Season with pepper and serve.