Prosecco

DOP

The undisputed king of the aperitif on international tables, Prosecco is the perfect match for snacks and appetizers. That’s why a flute of this straw-yellow wine is rarely missing—especially during festive occasions.

6,95€ compreso IVA

Prosecco

DOP

The undisputed king of the aperitif on international tables, Prosecco is the perfect match for snacks and appetizers. That’s why a flute of this straw-yellow wine is rarely missing—especially during festive occasions.

6,95€ compreso IVA

Organoleptic Characteristics

Appearance

Bright straw yellow enlivened by a network of fine and persistent bubbles.

Scent

Winey, with a pleasing whiff of vegetables and fruit.

Flavour

Refreshes the palate with its light body and bitter endnotes.

A true ambassador of an ancient winemaking tradition, Lebovitz Prosecco DOP is well suited to modern, light, and even experimental cuisine—especially when based on fish Its innate elegance makes it easily adaptable to every stage of the meal, while its fine perlage ensures the flavour remains persistent. With its ability to cleanse the palate, it creates the ideal circumstances for the next course.

Blend

Glera

Residual sugar

8 _g/l

Alcohol content

11 _%vol

ACIDITY

6.3 _g/l

Serving temperature

13 _°C

A true ambassador of an ancient winemaking tradition, Lebovitz Prosecco DOP is well suited to modern, light, and even experimental cuisine—especially when based on fish Its innate elegance makes it easily adaptable to every stage of the meal, while its fine perlage ensures the flavour remains persistent. With its ability to cleanse the palate, it creates the ideal circumstances for the next course.

Blend

Glera

Residual sugar

8 _g/l

Alcohol content

11 _%vol

ACIDITY

6.3 _g/l

Serving temperature

13 _°C

Pairings

Thanks to a moderate sugar content that makes way for a pleasantly bitter aftertaste, Prosecco is particularly suited to accompanying appetizers and finger food, but also first courses, mains and desserts. This wine is ideal with light, modern cooking, especially steaming or cooking in canning jars. These types of cooking go perfectly with the dry acidity of the Prosecco, since they bring out the taste of the food even more decisively.

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