Production area: in the hills of the typical doc area located at the feet of the mountains. Soil composition: loose and well aired, rich in stones and gravel. Growing system: guyot. Harvest: manual in mid September. Vinification: after the natural fermentation, a second fermentation in stainless steel tanks goes on for at least 3-4 months. When bottling, the residual sugar is adapted in order to obtain the “extra dry” result. Sensory profile: straw yellow colour. Refined and elegant on the nose, with mineral and fruity scents. Long and sapid on the palate, where the pleasant acidity is compensated by a nice sweetness. Food pairings: ideal as an aperitif, it goes very well throughout a meal. Service temperature: 8 – 10 °C.
Belcanto Prosecco di Valdobbiadene Superiore - Bellussi
Quite a vibrant yet mineral expression of upper-tier Prosecco here with both power and finesse. Intense green pear core is shot through with steely, stony minerality that tapers to a long, slow finish of white mushroom and lime. Bright acidity hides some residual sugar so it tastes drier than it is - and perfectly balanced. Much concentration and complexity for the price. Serve it with fish or seafood - ideally, grilled sardines on toast
Food Pairing: Excellent as an aperitif. It is perfect with delicate dishes, fish and shellfish.
Serving Temperature: Serve at 6°-8°C.
Blu Giovello Prosecco
**LCBO products are subject to $1 convenience surcharge**
The prosecco in the distinctive blue bottle. In the glass, this has bright aromas and flavours of lemon zest, ripe pear, kiwi and pineapple with notes of wildflower. The palate is dry, crisp and refreshing with lively bubbles and fresh pear and tangy citrus notes on the finish. Great on its own or paired with appetizers.
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