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Toffoli Prosecco di Conegliano

Toffoli Prosecco di Conegliano

750ml    
Sku: 1075453

Lead Time 5 day lead-time required Why?

Since 1964, the Toffoli family has been producing the finest wines of their region at the northern end of the Prosecco di Conegliano-Valdobbiadene appellation. It began when Gabriele Toffoli's father Vincenzo, who was a gifted grafter of vines in the 1950's, bought five hectares of land which he planted to vines. Today, most of the operations around the winery fall into Gabriele's hands, but his two brothers, Sante (the former mayor) and Luciano, also help in the vineyard. An additional five hectares are now leased from a neighbor due to demand for their Prosecco. Prosecco can be fermo (still), frizzante (slightly effervescent), or spumante (which only means sparkling in Italian, and has nothing to do with sweet). Prosecco undergoes the Charmat process, which is preferred because it is faster than Methode Champenoise, enabling the wine to get to the market with all its wonderful freshness. Prosecco s wonderful aperitif.

Tasting notes
Pale straw-yellow color with fine and persistent beading. Full, crisp, elegant and fresh.

Wine maker notes
Extra Dry means that the sugar has to be between 1 and 2% (10-20 g/l). The grapes are harvested before they are completely ripe in order to guarantee the fragrance the right balance of acidity. After destemming, the grapes are pressed using a "Bucher" pneumatic press.

With cold static decanting over 12-24 hours the solid particles (skins, pulp and seeds) precipitate from the wine. The fermentation of the clear must with selected yeasts takes place in stainless steel tanks at a controlled temperature of 59-64° F.

After the fermentation, the wine is decanted and separated from the deposited lees. It is then put in stainless steel tanks for decanting and periodic controls. It takes about three months in order for the wine to be clear. After these operations, the still wine is ready to be made into sparkling wine through the Charmat method in which the wine is put into a pressure tank with sugar and yeast is added, causing a second fermentation to take place. This phase requires an additional 50 days and subsequently the wine is ready for bottling. It is clarified and bottled using a counter-pressure filler.

The effervescence (interior bottle pressure) of the sparkling wine is around 4 bars.

The residual sugar of the "Extra Dry" Prosecco is 17 g/l (1.7%) while the total acidity is 6.5 g/l.


Technical notes
Spumante Brut, NV (95% Prosecco/5% Verdiso). The hand-picked grapes are pressed whole using a vacuum press prior to fermentation in stainless steel. The secondary fermentation is carried out through the Charmat method for a minimum of 60 days.

Other text
A classic use for Prosecco is in the Bellini cocktail, invented by Harry Cipriani at his famous bar in Venice. In a sparkling wine glass, mix one part white peach purée and two or three parts Prosecco. Pour carefully, as the marriage of the two ingredients is quite tempestuous, and the glass will quickly foam over. If possible, set a comfortable rocking chair on a shady porch overlooking a sun-splashed yard, sip and enjoy

Food pairing
A classic use for Prosecco is in the Bellini cocktail, invented by Harry Cipriani at his famous bar in Venice. In a sparkling wine glass, mix one part white peach purée and two or three parts Prosecco. Pour carefully, as the marriage of the two ingredients is quite tempestuous, and the glass will quickly foam over. If possible, set a comfortable rocking chair on a shady porch overlooking a sun-splashed yard, sip and enjoy!

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