Age Verification Required on Delivery: This product is not for sale to people under the age of 18. To confirm the recipient is over 18 years, valid photographic ID with a date of birth may be required upon delivery.
8.3 UK Units per bottle
1.4 UK Units Per 125ml glass
The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
drinkaware.co.uk
Suitable for Vegans
Suitable for Vegetarians
Contains Sulphur Dioxide/Sulphites
Allergy Advice
Contains Sulphites
La Gioiosa Spa,
Crocetta del Montello (TV),
Italia.
Country of origin: Italy
Bottle
Alcohol by volume: 11%
Serving suggestion: The Prosecco Rosé has a pomegranate nuance edged with soft pink reflections. The nose is subtle and fresh, offering hints of small red fruits. Notes of rose and pomegranate complete this elegant and intense aromatic profile. On the palate, it is silky and full, presenting a very pleasant balance between the fruity and floral notes
Alcoholic content: 8.3 units
Region of origin: Veneto
Agent: North South Wines
Grape variety: Pinot Noir, Glera
Producer: La Gioiosa
Winemaker: Stefano Gava
Wine colour: Rosé
Type of closure: Natural Cork
Storage instructions: This wine is ideal for drinking now but can be kept for up to 2 years
History: La Gioiosa is one of Italy's leading Prosecco producers. Based in Treviso in the heart of 'Prosecco country', La Gioiosa has consistently won awards across the globe and its quality wines are enjoyed my many. The winemaker freezes the Prosecco must prior to fermentation to ensure maximum freshness upon bottling. Its name pays tribute to the old definition of the province of Treviso, "Marca gioiosa et amorosa" (Joyous and Amorous March) underlining the sociable lifestyle of its inhabitants.
Regional information: Vineyards are located in the DOC area of Prosecco in Veneto, in North East Italy.
Vinification: Whole white grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled temperature tanks where it remains until it is used for the production of the sparkling wine. The red grapes, after pressing, are put into tanks where a soft maceration for extraction of colour and a few tannins takes place at a controlled temperature of 22-23°C. At the same time the aroma is enhanced.
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