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sparkling wine

Prosecco: Brut, Extra Dry, Sparkling and Rosé

Prosecco

Prosecco, a wine of ancient origin from north-east Italy produced with indigenous grapes, is undoubtedly the flagship of Abbazia di Busco.

 
 
 
 

Battistero - Prosecco DOC Brut Millesimato

Grapes: Glera, native vine of North Eastern Italy

Type: Martinotti method sparkling wine
Exposure: south-west, north-east
First vintage: 2016
Alcohol content: 11%
Serving temperature: 6/8 °

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battistero prosecco brut

A pleasure for the senses

This Prosecco Millesimato Brut sugar content, very pale straw yellow with greenish glints and a minute, persistent “perlage”, has an elegant fruity and floral aroma with underlying notes of pear and wisteria.

Serving suggestions

Crisp and elegant, versatile and with a moderate level of alcohol, Prosecco Spumante D.O.C Treviso Millesimato Brut is suitable for aperitifs, for informal get-togethers as well as more refined gatherings. At international level, Prosecco is always present when it is time for an aperitif underlining a typically Italian style of drinking which has today been adopted worldwide.

An ideal wine which can accompany all kinds of dishes from traditional ones to more sophisticated cuisine. The versatile character of this wine makes it perfect for exploring new gastronomic horizons: from Thai cuisine to Japanese (sushi and sashimi) and with seafood and crustaceans in general Prosecco is an ideal partner for dishes from around the world.

An ancient, Italian vine

The grapes used for producing Prosecco Spumante D.O.C mainly come from the Glera vine, an indigenous vine of north-east Italy, renowned since Roman times and first mentioned by the “Giornale d’Italia” in 1772. This is a white grape vine with hazel-coloured shoots which produces large, long bunches of golden-yellow grapes. Its cultivation requires a vertical training of shoots, the elimination of those in excess, as well as pruning and tying as necessary, in order to obtain a microclimate suitable for allowing aromatic substances to accumulate on the grapes.

Process

Grapes are harvested in the first weeks of September when organoleptic properties (sugars, acidity and aromatic substances) are optimal for the production of sparkling Prosecco D.O.C. In this phase it is essential that the individual grapes remain intact so as to avoid spontaneous fermentation. Following harvesting and once the grapes have been carefully destemmed they are pressed to gently extract the grapes’ floral must.
Selected yeasts are used for starting the wine-making process which transforms the sugars present in the grapes into alcohol and CO2. Fermentation last 15/20 days at a temperature which does not exceed 18°C so as to preserve the delicate aroma of the grapes. Immediately after fermentation, the settling stage begins during which decanting and filtration are carried out to obtain a clear, transparent wine.
The Italian or Martinotti method is used to make the wine sparkling. This takes place in large pressurised tanks and it is here, thanks to a second fermentation, that the wine acquires its famous bubbles.

Novizio - Prosecco Rosé DOC Extra Dry Millesimato

Grapes: Glera 85%, Pinot Grigio 15%

Type: Martinotti method sparkling wine
Exposure: south-west, north-east
First vintage: 2019
Alcohol content: 11%
Serving temperature: 6/8 °

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novizio prosecco rose

It is not a simple rosé, but a Prosecco Rosé. This means that it can only be produced with a very high percentage of the native glera of the territories of northeastern Italy in Veneto and Friuli-Venezia Giulia, between the Dolomites and the Adriatic Sea. Ours in particular is created only with proprietary vines, bred following the principles of integrated and sustainable production certified by SQNPI.

 

Sight, smell, emotions

Prosecco Rosé Novizio stands out for its soft and natural rosé color, and for its fine and persistent perlage. On the nose the fruity hints of cherry and wild berries are immediately noticed, which then open up in a delicate harmony of floral notes. Fresh and lively, it remains soft and pleasantly dry on the palate, thanks to its particular Extra Dry connotation

 

How to enjoy it at its best

Cheerful and carefree as an aperitif, obviously ideal for fish-based dishes, our Prosecco Rosé offers unexpected sensations accompanying meats such as game, mushroom recipes and stretched or soft cheeses such as mozzarella and gorgonzola. The hints of cherry and fresh berries enhance the flavor of the fruit, especially raspberries and blackberries. Perfect with creamy and intense desserts such as tiramisu.

 

The production method

Prosecco Rosé Novizio is produced using grape varieties from our estate: glera, a white berried grape already used for the production of traditional prosecco, and Pinot Nero, vinified in red through maceration on the skins and present in a percentage of 15%, which gives this sparkling wine its pink color. It spends two months in an autoclave and is marketed, vintage, the year following the harvest

Portico - Prosecco DOC Extra Dry

Grapes: Glera, native vine of North Eastern Italy
Typology: Martinotti method sparkling wine
Exposure: south-west, north-east
First vintage: 2000
Alcohol content: 11%
Serving temperature: 7/9 °

 

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portico prosecco extra dry

A pleasure for the senses
This straw-coloured wine with a fine and persistent “perlage” has an elegant fruity and floral aroma with underlying notes of pear and wisteria.

 

Serving suggestions
Crisp and elegant, versatile and with a moderate level of alcohol, Prosecco Spumante D.O.C Treviso is suitable for all occasions: from aperitif to dessert, for informal get-togethers as well as more refined gatherings. At international level, Prosecco is always present when it is time for an aperitif underlining a typically Italian style of drinking which has today been adopted worldwide.
An ideal wine which can accompany all kinds of dishes from traditional ones to more sophisticated cuisine. The versatile character of this wine makes it perfect for exploring new gastronomic horizons: from Thai cuisine to Japanese (sushi and sashimi) and with seafood and crustaceans in general Prosecco is an ideal partner for dishes from around the world.

 

An ancient, Italian vine
The grapes used for producing Prosecco Spumante D.O.C mainly come from the Glera vine, an indigenous vine of north-east Italy, renowned since Roman times and first mentioned by the “Giornale d’Italia” in 1772. This is a white grape vine with hazel-coloured shoots which produces large, long bunches of golden-yellow grapes. Its cultivation requires a vertical training of shoots, the elimination of those in excess, as well as pruning and tying as necessary, in order to obtain a microclimate suitable for allowing aromatic substances to accumulate on the grapes.

 

Process
Grapes are harvested in the first weeks of September when organoleptic properties (sugars, acidity and aromatic substances) are optimal for the production of sparkling Prosecco D.O.C. In this phase it is essential that the individual grapes remain intact so as to avoid spontaneous fermentation. Following harvesting and once the grapes have been carefully destemmed they are pressed to gently extract the grapes’ floral must. Selected yeasts are used for starting the wine-making process which transforms the sugars present in the grapes into alcohol and CO2. Fermentation last 15/20 days at a temperature which does not exceed 18°C so as to preserve the delicate aroma of the grapes. Immediately after fermentation, the settling stage begins during which decanting and filtration are carried out to obtain a clear, transparent wine.
The Italian or Martinotti method is used to make the wine sparkling. This takes place in large pressurised tanks and it is here, thanks to a second fermentation, that the wine acquires its famous bubbles.

Pulpito - Sparkling Prosecco DOC

Grapes: Glera, native vine of North Eastern Italy
Type: Sparkling wine
Exposure: south-west, north-east
First vintage: 2000
Alcohol content: 10.5%
Serving temperature: 6/8 °

 

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pulpito prosecco frizzante

A pleasure for the senses

This sparkling wine has aromatic characteristics which span from fruity, with hints of pear and citrus to floral with scents of white flowers, wisteria, acacia and jasmine. A balanced acidity helps create a dry, soft and velvety flavour, suited to and appreciated in all occasions.

 

Serving suggestions

Crisp and light, Prosecco sparkling wine is perfect for an aperitif or to accompany light starters. It also does its duty alongside seafood and fish dishes as well as vegetable-based dishes. Furthermore, it is an excellent companion to biscuits particularly Venetian specialities such as “zaleti veneziani” and “crostoli”.

Process

Grapes are harvested in the first weeks of September when the organoleptic properties (sugars, acidity and aromatic substances) are optimal for the production of sparkling Prosecco D.O.C. The wine-making process used is the Method Martinotti. Following fermentation, the settling stage begins during which decanting and filtration are carried out to obtain a clear, transparent wine. The Martinotti method is used to make the wine sparkling. The wine then move on to the final phase which is specific to Prosecco: natural re-fermentation.