Italy
Manufacturer/ Producer
Italy
Luvit & Lumoè Extra-Dry Prosecco is the most popular version among Prosecco wines. It’s a highly-structured wine with a fruity taste though. Extra-Dry Prosecco can be enjoyed during any celebration: it’s the perfect match to buffets and desserts but also to business happy hours or an informal toast with friends. We recommend serving it in a flute glass. Available in the mini size bottle.
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This certified organic ASOLO PROSECCO has a DOGC (controlled designation of origin) designation. It is made from a selection of organic grapes grown on Montello and Asolo’s hills. This territory has a low yield per hectare. Off-the-skins vinification with partial cold maceration and really slow bottle fermentation at low temperatures in autoclaves are carried out to produce this special Prosecco. This is an elegant and refined aperitif wine, the perfect match to Risotto or Italian fish dishes.
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Its colour is a delicate, glossy pink, its perlage is persistent, its aroma is well-pronounced and fine that reminds fruity aromas, such as peach, apricot and currants. Its taste is dry, well-structured, soft and fresh. This balanced wine can be served with cold cuts appetizers, pasta dishes and roasted white meat.
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It’s a great wine, with a rich colour, its aroma is intense with herbs shades. The colour is ruby red. When it ages, its quality gets refined, the colour darkens and the taste develops a pleasant bouquet with a dry and balanced taste. Thanks to these features it can be matched to any meals, from cold cuts to stewed or roast meat.
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Grappa Cru Monovarietale Vinacce di Prosecco is produced from Glera marc. Its aroma reminds of apple, it’s fine and pervasive. This is the perfect match to chocolate, cigar and…a good relaxing moment!
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The "Falchini Brut" is a Classic Method Millesimato Spumante produced with a careful selection of the best Vernaccia di San Gimignano and Chardonnay grapes from its own vineyards in Casale, together with a small part of other white grapes. In the cellars of Casale di Falchini, once the first fermentation has been completed in steel vats at a controlled temperature, and after a short period of time spent in French oak barrels, the wine is assembled and then bottled for the second natural fermentation in the bottle, typical of the Classic Method, which takes place over a period of many months (minimum 24 months) to complete the refinement of the real Spumante, which the French call "Champagne".
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