Production Area: Our property Negrisia vineyards Estate soil: geocomposition Alluvial, loose sandy shale topsoil, well drained with the presence of light clay seams deriving from the river Piave floods. Training technique: “Spalliera” and Guyot – 2800 plants / hectare Harvest / Vendemmia period: Second decade of September Vinification method: Metodo Italiano (Martinotti – Charmat). Ca- […]
The collection of Le Magnolie Prosecco DOC is the perfect symbol of excellence of the Venetian bubbly. The selection boasts four flagship products, from a refined perlage, to a good Prosecco suitable for any occasion, from casual dinner with friends, to a more sophisticated work cocktail. Any excuse is a good excuse for a good glass of Le Magnolie Prosecco DOC.
Le Magnolie bubbly wines are offered as a Prosecco Spumante [Sparkling Wine] and Prosecco Frizzante [Semi-Sparking Wine] to please the most demanding gourmet palates. Renowned both domestically and overseas, Le Magnolie Prosecco selection is young, fresh, and lively but is characterized with a special tradition of taste. Prosecco is the product par excellence of the Treviso Brand, whose epicenters of production are located in Conegliano, Valdobbiadene and Pieve di Soligo.
Le Magnolie produces two types of Prosecco: semi-sparkling and sparkling (in turn, divided into Dry, Extra Dry and Brut). Both products have a straw yellow color and should be consumed young, at a temperature of 6°C-8°C. Prosecco Frizzante is a fruity and gentle wine with low alcohol content and gentle liveliness, as an aperitif and throughout the meal. Prosecco Spumante has a fresh scent and is suitable for hors d’oeuvres and toasts.
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Production area: From our vineyards in Negrisia Soil: Alluvial, loose, draining with bands of clay of medium mixture for the many floods of the river Piave Cultivation: Espalier and Guyot – 2800 plants per hectare Maturation: Second ten days of September Vinification: Harvesting and gentle pressing to obtain an as clean as possible young must. […]
Production area: From our vineyards in Ponte di Piave Soil: Clay of medium mixture with presence of stones Cultivation: Espalier and Guyot – 2800 plants per hectare Maturation: Second ten days of September Vinification: Harvesting and gentle pressing to obtain an as clean as possible young must. Inoculation of selected yeasts and fermentation at controlled […]