ELEGANCE AND TRADITION
SHINE IN THE PROMOSSO COLLECTION,
THE LINE DEDICATED TO HO.RE.CA,
THE AUTHENTIC SIGNATURE OF MONTELVINI’S HISTORY.
Part of a skillful range of wines obtained from white grapes, with maniacal attention to detail in the process of producing its sparkling character, Montelvini presents Promosso Spumante Extra Dry, a fresh, dynamic sparkling wine that represents our vocation as producers of this category.
The wine obtained from the vinification techniques is put in an autoclave, where it ferments again, in the presence of selected yeasts, at 16 degrees Celsius. On completion of the fermentation process, it is refrigerated at -4 degrees Celsius and left in contact with the yeast. After the aging period, the wine is centrifuged and undergoes isobaric filtration in a second autoclave, before being bottled.
The aromas are delicate fruity, and distinctly spicy.
On the palate there is a pleasurable acidity that is lively and fruity,
with a dry, delicate body. It perfectly suits shellfish and white fish,
as well as seafood; it is also excellent as an aperitif.
Part of a skillful range of wines obtained from white grapes.
It’s a fresh and dynamic white sparkling wine, result of
maniacal attention to detail throughout all the production phases.
Throughout the various phases needed for the creation of this sparkling
white wine, the product is always kept at a controlled temperature,
to guarantee its quality.
The wine obtained from the vinification techniques is put in an autoclave,
where it ferments again, in the presence of selected yeasts, at 16 degrees
Celsius. On completion of the fermentation process, it is refrigerated at -4
degrees Celsius and left in contact with the yeast.
After the aging period, the wine is centrifuged and undergoes isobaric
filtration in a second autoclave, before being bottled.
The aromas are fruity and fresh. On the palate
there is a pleasurable acidity, with a fine and persistent perlage,
good structure and a clean taste. It perfectly suits shellfish
and white fish, as well as seafood; it is also excellent as an aperitif.
A sweet, white sparkling wine, obtained from aromatic grapes that provide the typical organoleptic notes of the Treviso hills.
The must, obtained using the techniques of white-wine vinification, is partially fermented and then refrigerated. For the effervescing, it is placed in an autoclave and re-fermented in the presence of selected yeasts at 16 degrees Celsius. On completion of the fermentation process, it is refrigerated at -4 degrees Celsius and left in contact with the lees. After the aging period of the wine, it is centrifuged and undergoes isobaric filtration in a second autoclave, before being bottled.
Straw-colored with golden highlights, the aroma is intense and spicy on the nose. It has a subtle, persistent perlage, sweet
and velvety on the palate. It is perfectly suited after a meal
with fruit tarts and biscuits.
Produced from carefully selected grapes, with predominantly early red grapes. Silky pink with a subtle, persistent perlage.
The white grapes and Pinot Noir grapes are harvested and vinified separately to exalt their various characteristics, and it is only at a later stage that the blend is created. The crushed white grapes, obtained from a soft pressing, are immediately separated from the skins, clarified and fermented at controlled temperature of 17 degrees Celsius with the aid of various selected yeasts.
The vinification of red grapes instead requires several hours of maceration on the skins, with the liquid in contact with the skins to extract color and aromas. The combination of the two wines creates the basic cuvée. There then begins a second fermentation in pressurized tanks for the refermentation, after which the wine is subjected to stabilization and micro-filtration before being bottled.
The color is antique rose, with a subtle, persistent perlage; intense on the nose with fruity scents of peach and wild strawberry, yeast and bread crusts. On the palate it is full, silky and rich.
It is excellent as an aperitif, with fish hors d’oeuvres and salami, but also with rich meats, sauces and cheeses.
Obtained from carefully selected grapes,
with 85% of Glera and 15% of Pinot Nero.
The colour is a bright pale pink, perlage is fine
and persistent; the aroma is reminiscent
of flowers and white fruits with notes of red fruits
and small berries, overall intense and elegant.
CAMPAGNA FINANZIATA AI SENSI
DEL REG. UE N. 1308/2013
CAMPAIGN FINANCED ACCORDING
TO EU REG. N. 1308/2013
Millesimato - Extra Brut
The colour is a bright pale pink, perlage is fine and persistent;
the aroma is reminiscent of flowers and white fruits with notes of red fruits and small berries, overall intense and elegant. On the palate it is velvety, full, savoury and balanced with a good acidity.
Excellent as an aperitif, with fish appetizers, cold cuts, as well as mildly flavoured meats, sauces and cheeses.
Obtained from carefully selected grapes, with 85% of Glera and 15% of Pinot Nero.
The grapes are harvested and undergo the winemaking process separately,
in order to maximize the characteristics of both grapes. Only in a second moment, the two wines are blended together. The must of the white grapes is obtained by softly pressing the bunches of Glera; the must is then clarified and fermented at a constant temperature of 17 ° C with the help of selected varietal yeasts. For the Pinot Nero, the wine making process involves a short maceration of the must with the skins, in order to extract the colour and varietal aromas before proceeding with fermentation. The cuvée is then obtained by blending the two base wines just before starting the secondary fermentation in pressurized steel vats. This foaming process last about 65 days. Before bottling, the Prosecco Rosé is stabilized and microfiltered.
Typical from the land of Treviso, Glera is one of the oldest vines and it has been appreciated since Roman times. Clusters of Glera grapes are big, long, loosely
packed and winged with yellow-golden grapes.
Glera grapes ripen in late September. After a gentle pressing, the must is fermented at a controlled temperature by using a selected yeast. After the fermentation, wine is filtered and stored and fermented again in an autoclave where liquer de tirage is added at a temperature of 16° C. When sparkling wine is obtained, it is refrigerated at - 4° C and settled in contact with the yeast. After refinement, wine undergoes isobaric filtration in another autoclave and is bottled.
Pale yellow colour, fresh and intensely fruity reminiscent of acacia and wisteria flowers, wild apple and mountain honey. Fine and persistent perlage. Matches well with light fish and seafood, excellent aperitif.
A sparkling white wine obtained from Glera grapes. It is an extremely versatile wine, suitable for any occasion.
The Stelvin closure is the best method of maintaining the freshness and aromas of the wine.
The base wine is placed in an autoclave for the second fermentation where it ferments for 8-10 days, with the help of selected yeasts, at a controlled temperature between 14 and 16 degrees Celsius. Once the desired pressure (about 2.5 bar) is reached, the mass is cooled to -4 degrees Celsius to stop fermentation and assist the stabilization. Then it is kept at a controlled temperature for at least one month, so as to favor the natural maturation in contact with the lees. Finally, it is subjected to filtration and isobaric bottling.
A simple, easy-drinking wine, pale straw in color.
Agreeable notes of white fruits and acacia flower; pleasant to the taste also thanks to its moderate alcohol content that makes it particularly suitable for the whole meal.
A varied sparkling wine, obtained via natural fermentation using the Charmat method. Displays typical aromatic characteristics of the territory.
The Stelvin closure, still rarely used in Italy, is an innovation that significantly improves the storage of the wine, guaranteeing its authenticity.
The must is separated from the solid parts by means of soft, fractional pressing. The pressing step is crucial for preserving the balanced freshness of the product. After cold settling, the must starts its fermentation at a controlled temperature of 15-16 degrees Celsius. Second fermentation occurs in an autoclave for 10 days, at a pressure of up to 2.5 atm.
The color is straw yellow, fruity on the nose with a delicate, slightly spicy aroma. There is a pleasant acidity on the palate, lively and fruity, and its body is dry and delicate. Excellent as an aperitif, it is suitable as a wine for the whole meal, especially with mixed fried fish or vegetables.