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but the fruit should soak that up easily with cellaring
Headed up by talented winemaker Guillaume Valli
The estate manages 100 hectares of vineyards in 300 plots across the foothills of the Sierra de Catabria that include a site planted in 1920
This profound 1995 still tastes like an adolescent
in southern France
Montelliana Prosecco Treviso Extra Dry NV (750 ml) Paarl but the fruit should soakSparkling wine made by natural fermentation with the Charmat method. Pale straw yellow colour with greenish highlights. It has the typical fruity bouquet reminiscent of Golden Delicious apples, with a hint of banana and peach. It is fresh, aromatic and velvety in the mouth with a pleasant roundness. Ideal as an aperitif, but also with starters, pasta, pizza, risottos, grilled vegetables and summer salads. It serves at 6 8 C
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