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  • Petra Cernà Vino Spumante bianco
  • Petra Cernà Vino Spumante bianco
  • Petra Cernà Vino Spumante bianco

Petra Cernà Vino Spumante bianco

SKU:VNP750B00267
€24.40

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A surprising Passerina Spumante "Without Added Sulfites" full, structured and dry with a long persistence. This sparkling wine has a good aromatic intensity with scents typical of Piceno’s hills. A full and enveloping taste with the right acidity that enhances the freshness. We start with a dry taste which will soften with the passage of minutes.


Type: Passerina Spumante 
Producer: Azienda Agricola Capecci Roberto
Made in: Italy
Alcohol content: 11,5% vol
TasteStructured and dry 
Aroma: Ripening white fruit aromas
Colour:  Yellow with golden hues

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The grape is handpicked. The first fermentation is obtained thanks to indigenous yeasts, bottled and fermented again in the bottle. Without added sulfites, no stabilizers or preservatives, is not carried out the disgorging.

Azienda Agricola Capecci Roberto. Acquaviva Picena (AP). Over the hills located between the Apennines and the Adriatic Sea, Acquaviva Picena enjoys excellent climatic characteristics favouring the cultivation of the vine. Here, the farm Vini Capecci handed down from generation to generation the love for vineyards. In 2002, the company began to produce wines following the unwritten rules of ancient oenology. The Vini Capecci produces no sulfites added wines and wines in natural stability where the fermentations are activated through indigenous yeasts and are not used allergens and a range of additives that are commonly used in winemaking.

General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, sweet and sparkling wines match best with baked products, creams, dried fruits and aged cheeses. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.

Without sulfites.

I LOVE COOKIES: How to resist a tray covered with Farfrolle Cookies spread with Organic Plum Extra Jam and Marzipan Tortelletti Cookies, sipping a Passerina Spumante Petra.