Sparkling Wines

A wine with a fresh, harmonious blend of the prosecco grape’s unique perfumes and teh delicate effervescense of carbon dioxide.

The Raboso grape is a red wine grape grown primarily in northeastern Italy around Veneto. This little-known grape is essentially the sister grape of the white Prosecco, and Costaruél uses it to make a similarly delicate sparkling wine.
The aromas are elegant and intense with fresh delicate strawberry and peach touched by a scant bit of fresh herbs. The nose carries through to the crisp, prickly palate with fresh delicate summer fruits, watermelon, red berries and a creamy mousse. The subtle fruitiness is refreshing and tongue-tickling. All of this freshness leads to a crisp and dry finish. The initial signs of sweetness are backed with a tart acidity making this a round and structured pink sparkler.
This gentle pink is great served on a warm summer’s day as an apéritif prior to a barbecue with hors d’oeuvres, summer salads, Sunday brunches, strawberries, cheesecake or as a special dessert. This is a pretty pink wine with pale copper reflections, the fine effervescent beads provide a golden sparkle to the wine.

One of the more intersting Proseccos, a blend of Prosecco, Perera & Bianchetto grapes. A fresh herbal presence, sparkling delightful effervescence. Hints of white pepper, ginger, strawberries, crisp, clean, flavors in balance, and we have it avaialble here in the USA for you
Suggested as an aperitiv or dessert wine,but will go well with delicate seafood or poultry dishes.

High quality Spumante wine – Classic Method

Grape varieties: Two thirds Durella grape and one third Manzoni-cross (specific percentages differ yearly according to the harvest). The Durella grape is a traditional autochthonal vine from the Veneto region, grown between the provinces of Vicenza and Verona where the land is rich of minerals able to give the wine the remarkable acidity which lends itself to the production of spumante. The Manzoni-cross is an interesting cross between prosecco and cabernet sauvignon, with rather herbaceous notes, obtained by Prof. Manzoni a Conegliano (TV) in the 1920s.

Zone of production: the hills North-East of Verona, in the Mount Lessini region.

Growing Technique: short Veronese tendone; overhead trellis.

High quality Spumante wine produced by Fungaro

Perfume: fresh on the nose and lightly aromatic.
Tasting: harmonious middle bodied with the right amount of acidity and alcohol.

Lessini Durello Doc Spumante – Classic Method

Grape varieties: 100% Durella grape, a traditional autochthonal vine from the Veneto region, extremely vigorous, with a particularly thick, coriaceous skin, grown between the provinces of Vicenza and Verona where the land is rich of minerals able to give the wine the remarkable acidity with a high content of malic acid, which lends itself to the production of spumante.
Zone of production: the hills North-East of Verona, in the Mount Lessini region.

Growing Technique: short Veronese tendone; overhead trellis.

Terrain: Volcanic origin

Harvest: from the end of August to the beginning of October. The grapes are hand-picked into trays which are left in cold store for the cooling of the grape before pressing.

Vinification Technique: Lightly pressed in temperatures of 10-12° C. The first fermentation takes place in thermo-controlled tanks with temperatures of around 15-18°. Average time of fermentation in the tanks is 20 days. The prise de mousse, formation of bubbles based upon its natural fermenting agents, takes place in April. Maturing: in the bottle using its own yeast for at least 24 months. Remuage sûr pupitres: on final maturing, the bottles are taken from the stacks and inserted in the riddling racks neck down. They are rotated by hand every day for about 30 days after which the degorgement is carried out.

Characteristics

Alcoholic content: 12.50% vol.Colour: pale yellow

Perfume: youthful and mineral, yellow and white flowers, slight scent of yeast.

Tasting: well balanced between acidity and alcohol, full and persistent on the palate with a slight bitter aftertaste which invites salivation.

Perlage: fine and persistent.

Accompaniments: white meats and fried or grilled fish, including baccalà alla vicentina

Serve: 4-6° in flute as an aperitif; in coupe to highlight all its characteristics.

High quality Spumante wine – Classic Method
Grape varieties: Two thirds Durella grape and one third Chardonnay (specific percentages differ
yearly according to the harvest). The Durella grape is a traditional
autochthonal vine from the Veneto region, grown between the provinces of Vicenza
and Verona where the land is able to give the wine the remarkable acidity which
lends itself to the production of spumante. The Chardonnay is an international
grape, cultivated in all wine growing areas of the world and renowned for its
use in the production of champagne.

Zone of production: the hills North-East of Verona, in the Mount Lessini region.

Growing Technique: short Veronese tendone; overhead trellis

Terrain: Volcanic originHarvest: from the end of August to the beginning of October. The grapes are hand-picked into trays
which are left in cold store for the cooling of the grape before pressing.

Vinification Technique: Lightly pressed in temperatures of 10-12° C. The first fermentation takes place
in thermo-controlled tanks with temperatures of around 15-18°. Average time of fermentation in the tanks is 20 days. The prise de mousse, formation of bubblesbased upon its natural fermenting agents, takes place in April. Maturing: in the bottle using its own yeast for at least 15 months. Remuage sûr pupitres: on final maturing, the bottles are taken from the stacks and inserted in the
riddling racks neck down. They are rotated by hand every day for about 30 days after which the degorgement is carried out.

Characteristics
Alcoholic content: 12.50% vol.

Colour: pale yellow

Perfume: fresh on the nose with notes of matured fruit.

Tasting: harmonious middle bodied with the right amount of acidity andalcohol.

Perlage: fine and persistent.

Accompaniments: white meats and fried or grilled fish, including baccalà alla vicentina

Serve: 4-6° in flute as an aperitif; in coupe to highlight all its characteristics.

Lessini Durello Doc Spumante – Classic MethodGrape varieties: 100% Durella grape, a traditional autochthonal vine from the Veneto region, extremely vigorous, with a particularly thick, coriaceous skin, grown between the provinces of Vicenza and Verona where the land is rich of minerals able to give the wine the remarkable acidity with a high content of malic acid, which lends itself to the production of spumante.
Zone of production: the hills North-East of Verona, in the Mount Lessini region.

Growing Technique: short Veronese tendone; overhead trellis.

Terrain: Volcanic origin

Harvest: from the end of August to the beginning of October.
The grapes are hand-picked into trays which are left in cold store for the
cooling of the grape before pressing.

Vinification Technique: Lightly pressed in temperatures of
10-12° C. The first fermentation takes place in thermo-controlled tanks with
temperatures of around 15-18°. Average time of fermentation in the tanks is 20
days. The prise de mousse, formation of bubbles based upon its natural
fermenting agents, takes place in April. Maturing: in the bottle using
its own yeast for at least 36 months. Remuage sûr pupitres: on final maturing,
the bottles are taken from the stacks and inserted in the riddling racks neck
down. They are rotated by hand every day for about 30 days after which the
degorgement is carried out.

Characteristics

Alcoholic content: 12,50% vol

Colour: golden yellow

Perfume: notes of bread crust (yeast), vanilla and matured fruit. Great personalityand elegance

Tasting: hints of peach and matured fruit. Well balanced between acidity and alcohol, full and persistent in the mouth. Bodied and elegant on the palate with a lingering bouquet.

Perlage: fine and persistent, delicate, elegant and creamy mousse .

Accompaniments: white meats, fried or grilled fish, shellfish, first courses (pasta or vegetable risotto). Above all as welcoming aperitif and as a meditation wine.

Serve: 4-6° in coupe to highlight its persistent sensations.