COSTADILA 2013 Bianco Veneto - 280 - Frizzante 11%

Sparkling Wines, Italy / Venetie 75cl Ref: 6213

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€19.00
€19.00
   
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Description

Product details

Tasting note

  • Appearance : vieil or à reflets topaze.
  • Nose : fin, précis. Proche du raisin, le premier nez est également marqué par des notes d’amande, d’abricot et de poire. A l’aération, il évoque même une eau-de-vie de poire Williams. En réalité, il se révèle magnifique de présence de maturité et de fraîcheur. De plus, sa couleur trouble, non filtrée, est à elle seule une véritable invitation à la dégustation.
  • Palate : vive, nerveuse. Son attaque emplit bien le palais sans l’alourdir à aucun moment. Élancée, elle propose de nombreux fruits. Si les amandes reviennent en force, il y a également des dattes et des agrumes (orange, mandarine). Elle se prolonge sur des notes plus pâtissières (frangipane).
  • Overall : fraîche, élégante. Cette fois, place aux fleurs (pivoine, rose). Son amertume très délicate (zestes) dévoile de très agréables notes salines et herbacées (foin coupé, menthe). La rétro-olfaction est savoureuse et vineuse. Un vent de liberté souffle sur la toute fin de bouche. Le verre vide est au diapason du nez et de la bouche.
The brand

The brand

The prosecco produced by Costadila is the creation of Eros Zanon, and is produced and vinified according to traditional methods. The result is a naturally fermented wine, without the addition of sugar or sulphur. Unfiltered, it develops fine bubbles in the bottle due to the indigenous yeasts. The wine has a beautiful golden colour and the bouquet is dominated by notes of apple, peach and apricot; on the palate it is elegant, lively and very drinkable.

The line

Having developed in the boom years after the Second World War, conventional agriculture is based on notions of yield. Largely applied in the world of wine-growing, this approach began to be challenged in the early 1990s. Leading the revolt were a handful of grape growers and wine producers who denounced the over-use of pesticides, fungicides and yeasts that have been cultured in laboratories. This trend of moving towards natural methods, that the main wine producers are now also trying to develop, has resulted in the creation of many types of certification; among the strictest is Demeter; there are also various groups and associations in France and across the Alps such as Renaissance AOC and Triple A.

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