Merotto
Cuvée del Fondatore Graziano Merotto Brut Valdobbiadene Prosecco Superiore
Creamy, single fermentation/6 mos. from juice, Charmat=unusual for prosecco
Creamy, single fermentation/6 mos. from juice, Charmat=unusual for prosecco
Feb 14th, 2014Awesome. Light and refreshing, lemon lime, green apple, bone dry.
Awesome. Light and refreshing, lemon lime, green apple, bone dry.
May 19th, 2018The inviting breadiness and nuttiness on the nose reeled me in. There’s also aromas of yellow pears, green apples, and white flowers. On the palate it’s full bodied with an acidity that’s very well behaved and balanced. For flavors it’s a bowlful of mellow fruit like yellow pears, honeydew melon, and cantaloupe, getting an uplifting brightness from tart green apples. This is some awesome Prosecco.
The inviting breadiness and nuttiness on the nose reeled me in. There’s also aromas of yellow pears, green apples, and white flowers. On the palate it’s full bodied with an acidity that’s very well behaved and balanced. For flavors it’s a bowlful of mellow fruit like yellow pears, honeydew melon, and cantaloupe, getting an uplifting brightness from tart green apples. This is some awesome Prosecco.
Mar 13th, 2018When pouring it looks like mirror bubbles turning into a light wine with fine but many bubbles. It is incredibly soft in the mouth but a very light dry taste. They wanted this wine to be far and away from the mass production and it is. A very pleasing apéritif
When pouring it looks like mirror bubbles turning into a light wine with fine but many bubbles. It is incredibly soft in the mouth but a very light dry taste. They wanted this wine to be far and away from the mass production and it is. A very pleasing apéritif
Jul 6th, 2016Бузина, зимняя антоновка, салат фризе, трава. Мягко, округло, свежо, с хорошим балансом цветочности и сухости. Несложно, но корректно и жизнерадостно.
Бузина, зимняя антоновка, салат фризе, трава. Мягко, округло, свежо, с хорошим балансом цветочности и сухости. Несложно, но корректно и жизнерадостно.
Jul 5th, 2016