Up-and-coming Dry Prosecco Producer - Episode 9 - Wine Terroir скачать в хорошем качестве

Up-and-coming Dry Prosecco Producer - Episode 9 - Wine Terroir

Up-and-coming Dry Prosecco Producer - Episode 9 - Wine Terroir. Find more at:http://wineterroir.com/. Please Subscribe to Us: https://goo.gl/eLJ1k7 This video is for Up-and-coming Dry Prosecco Producer - Episode 9 - Wine Terroir. Robert Vernick is a certified wine geek. In this video Robert vernick talks about Up-and-coming Dry Prosecco Producer,Dry Prosecco Producer,Up-and-coming Dry Proseccom,Upcoming Dry Prosecco. To watch this video you can know about Upcoming Prosecco,Dry Prosecco,white wine,prosecco dry wine,dry wineprosecco. In this episode, I am reviewing the 2016 Silvano Follador Brut Nature Prosecco Superiore from Valdobbiadene. This wine is labelled as a Brut Nature which means that it can be from 0-3 g/l of residual sugar. This wine is actually at 0 g/l of residual sugar. Find out more about the wine by watching the episode. Follow me on Social Media: Instagram :   / wineterroir   Twitter :   / wineterroircom   Facebook:   / wineterroircom   Some our most popular uploaded: Wine Terroir Episode 0 - Introduction https://goo.gl/6PtJPG Exploring the wines of Mt Etna - Episode 13 - Wine Terroir https://goo.gl/LWxdXy The King of Beaujolais - Episode 4 - Wine Terroir https://goo.gl/PJXAHC Exploring the wines of Mt Etna - Part 3 - Episode 15 - Wine Terroir https://goo.gl/4cVrZY 0:02.6 hi everyone welcome to episode 9 of wine terroir my name is Robert vernik and today we're going to be tasting one of the up-and-coming producers of Prosecco all right today I wanted to taste a wine that was on the drier side of Prosecco as I mentioned in the previous episode there is anywhere from 0 to 32 grams per 0:45.6 liter of residual sugar and today we have Silvano photo door 2016 Prosecco superior Brut nature this is from Valdo bikini this wine is actually 0 grams per liter of residual sugar which is I think the first Prosecco that I can remember in recent times it has is is basically a Brut nature that I've had some people 1:12.3 are saying that he is kind of like the up-and-coming star of the Prosecco region it's definitely very different in style than most of the mainstream per seconds they're gonna get so let's give it a taste again and this is labeled as one of interesting fact is that this wine is labeled as metodo Meriton ot and Martin ot is the first person I believe in like the late 18 at late 1800s who 1:39.6 patented the take method or charmant method and what happened was is that he patented it and then someone later on an Englishman with last name Sharma made improvements to it and then he patented it again and so it's interesting to see that the method o mark denote the label put on the label 2:00.3 I don't recall having seen that before but let's give this one a taste okay pale lemon color medium intensity you know the Moose obviously of not drinking it in the typical sparkling wine glass this is my personal preference so I can actually smell the lines the bubbles are seem fairly the persistent but fairly faint I don't believe this is going to be not as 2:36.7 pervasive as some other sparkling wines I've had recently a medium intensity I'm definitely eating like a white peach aroma a little bit of like spearmint and then a lot of citrus like lemon lime grapefruit what else oh maybe a little bit like a wet rock as well yeah let's give it a taste okay so this one is dry which isn't one of the unique factors again Brut nature 3:15.9 is zero to three grams per liter of residual sugar but this one is zero it's bone-dry medium acid mate you know in general medium acidity light body media - alcohol what is 11 a half 12% love and a half yeah so it's you know it's pretty straightforward the the bubbles are definitely pretty fine and they are persistent but pretty subtle 4:00.3 not as pervasive as as some sparkling wines on the palate I'm definitely still getting that white peach the spearmint not as much more in the nose lemon lime grapefruit still like a chalky in what I was to smelling is wet rock is maybe a chalky aroma there's quite a bit of limestone if I remember correctly from 4:24.1 the veld obit any um that often kind of gives me that kinda like chalky mouth feel yeah definitely the finish is actually pretty nice I would say you know medium length I'm not looking for super complex wine this one is about $20 so definitely not the cheapest Prosecco I've ever had definitely not the most expensive like some of the stuff from cart easy this is 4:49.4 very different this is a I would say this is if you were into champagne and or what a Cremant or something like that that this is a good alternative it's something interesting I believe that this is like 90% Galera grapes with 10% being radicchio being Quetta and para kind of blended in there Karen were the Please don't forget to LIKE,COMMENT,SHARE our video and SUBSCRIBE our channel to: https://goo.gl/eLJ1k7