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Mionetto Sergio Spumante

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  • Mionetto Sergio Spumante
  • Mionetto Sergio Spumante
  • Mionetto Sergio
  • Mionetto Sergio Sparkling Wine

Mionetto Sergio Spumante

  This prosecco is a delicate straw yellow colour and characteristic bouquet of honey and ripe apple, before giving way to a dry medium bodied palate of fresh green fruit, apricots and honey, with vibrant acidity and a long refreshing finish. Serve as an aperitif, or with seafood. The history... Read More

Quick Facts

  • Country: Italy
  • Region: Veneto
  • Vintage: NV
  • Bottle Volume: 75cl
  • Grape Variety: White Blend
  • ABV: 11%
  • Wine Style: Sparkling White
  • Taste: Off Dry
  • Food Match: Canapes

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Additional Information

This prosecco is a delicate straw yellow colour and characteristic bouquet of honey and ripe apple, before giving way to a dry medium bodied palate of fresh green fruit, apricots and honey, with vibrant acidity and a long refreshing finish. Serve as an aperitif, or with seafood.

The history of Mionetto, the oldest winery in Valdobbiadene, started in 1887 when the master wine-maker, Francesco Mionetto, began to bottle and sell the wine from the area, Prosecco, in and around Feltre. The small company was launched towards success and Francesco, after having bought and matured the best wines of the hills, started delivering them further away from his town in small casks that expert carters of the period brought everywhere.

In 1946 a modernization process was undertaken. This would be the event that would distinguish the company, as it still does today. In the early 1960s, the first automatic bottling lines of the semi-sparkling Prosecco wine were introduced. The finishing touch of tying a string over the cork, reintroducing the original tradition of the farmers of the area, was done by hand to prevent its uncorking during the natural fermentation of the typical bottled Prosecco wine.
Mionetto converted the production of Prosecco from bottle fermentation to autoclave fermentation definitively in 1982 by choosing the Charmat method which better preserves the flavours and fragrances of the a grape variety so rich in aroma and fruity scents such as Prosecco.

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