Merchandiser Job Fair Wednesday, June 17 at The Divot, Saratoga. Click here for more.
This wine is obtained from grapes carefully selected directly at the vineyards. Such selection takes place in the respoect of the utmost care and preccision required by our wine experts It is ideal as a meal opener, but also throughout the whole meal. Especially indicated with fish courses or light courses in general.
7177 Antioch Road
Middle Grove, NY 12850
126 Mariaville Rd.
Schenectady, NY 12306
5831 Sacandaga Road
Galway, NY 12074
3368 S Broadway
Saratoga Springs, NY 12866
365 West Main Street
Amsterdam, NY 12010
450 Brownsville Rd
Gansevoort, NY 12831
25 Veterans Street
Poestenkill, NY 12140
410 Greenfield Ave
Ballston Spa, NY 12020
Typical crisp and delicate perlage, pale light yellow colour. Delicate and complex bouquet with fruity notes that remind of peach green apple with second notes of acacia and lilac. Fresh and light on the palate, with balanced acidity and body harmonic with a long persistent aftertaste. Ideal as an aperitif it is a perfect combination to hors d’oeuvres and delicate first courses Also wonderful with sushi, fish and shellfish.
Moscato meets Prosecco. With love at first sight, this blend of grapes come together to satisfy both your dry and fruit forward sides.
This prosecco is our flagship. The journey alone to obtain this wine and bring it to market for wine lovers to enjoy was worth the triumph. A true inspiration this prosecco is crisp, clean, perfectly balanced and indicative of the prestigious wine region of Veneto. The proximity of the sea and its prevailing winds give this brand a distinct personality. Neither to sweet nor dry one will discover the aromas of fresh apples, pears, and peaches.
This wine is a light sparkling (Frizzante). The first fermentation is made without the skins for about 3 days in stainless steel tanks at a thermostatically controlled temperature. The second fermentation is made with Charmat method in pressurized autoclaves for 1-3 Months. The light sparkling is given by the natural co2 released during fermentation.
