Cavicchioli 1928
Cavicchioli 1928 Prosecco DOC Spumante Extra Dry NV
About
April 6, 1928 was the beginning of the Cavicchioli era. In the aftermath of World War II the desire for rebirth was increasingly pressing, and Italy prepared to take on the challenge. We reach the 1960’s on four wheels, although most people used to get around with a Lambretta. Just as driving those six kilometers between San Prospero, where the wines are bottled, Lambrusco Cavicchioli is ready to be exported outside the Italian borders. In the 70’s production increased, success was not long in coming and it was already time to hand the business over to grandsons Umberto, Sandro and Claudio.
The Cavicchioli style is now a cult of Modena Lambrusco, the beating heart of an authentic and lively land. And in the 80’s, the development of a reliable, beloved brand, demanded by everyone: from taverns to star-rated restaurants, from the neighborhood shops to the bigger supermarkets, from the Italian province to the big cities overseas.
Terroir
In the province of Treviso, the vines are grown mostly on a flat fertile terrain of medium texture.
Vinification
In the winery, under-ripe” grapes (in order to preserve well the acidity), hand picked, are vinified in white with the skins at a temperature of 8-10°C (cryomaceration) for about 12 hours; the alcoholic fermentation at controlled temperature of 16-18°C is followed by the second fermentation using the Charmat method at a temperature of 12-14 °C for about 15-24 days.
Tasting Notes
Cavicchioli 1928 Prosecco DOC Spumante Extra Dry features, when poured and tasted, white foam; lively, fine and persistent perlage; pale straw yellow color; an intense aroma of candied fruits and sweet flowers; and a fresh and delicate taste with an aromatic finish.
Food Pairing
Best when drank young and is excellent as an aperitif or as an accompaniment to whole meal; particularly suitable for appetizers, delicate first courses, and fish-based dishes.
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