Ruffino Prosecco

Discover Ruffino Prosecco:

Discover this Ruffino Prosecco and get it delivered to your door. Ruffino Prosecco is produced in Veneto, Italy. The grapes for Ruffino Prosecco come from the hilly Valdobbiadene region, which has the longest history as a Prosecco-growing hub.

Bubble-free and a brilliant straw yellow. The scent in the air is intensely fruity and fragrant. Crisp apple, pear, and citrus aromas mingle with hints of hawthorn, wisteria, and elder to create a harmonious whole. Very light and airy, with a gentle caressing from the bubbles. Powering the pleasing aftertaste are sensations reminiscent of fruity and floral aromas, particularly apples and peaches.

Great for kicking off a meal, it also pairs well with a wide variety of other foods. Pizza, fish, shellfish, and white meat are all excellent pairings for Ruffino Prosecco.

Fall in Love with Ruffino Non-Vintage Prosecco

Prosecco, one of the world’s most well-known and fun sparkling wines, is produced exclusively in the Veneto and Friuli-Venezia Giulia regions of northeastern Italy. In order to be labeled as “Prosecco Superiore,” a bottle of wine must have been produced in the hilly area between the towns of Valdobiaddene and Conegliano and adhere to stricter guidelines for quality and consistency. Most commonly, Prosecco is made into a fully sparkling wine called “spumante,” but it can also be made into a semi-sparkling wine called “frizzante.” In spite of the fact that most bottles of Prosecco are made in the “brut” (dry) style, the wine’s bright, fruity flavor can fool the uninitiated. However, “extra dry” styles, which use more residual sugar, are gaining in popularity.

Wines produced from the Glera grape (also known as Prosecco, which adds to the confusion) are known for their pleasant aromas and flavors of peach, pear, melon, green apple, and honeysuckle. Because of the lower pressure used in the carbonation process (also known as the tank method), the bubbles are frothier and less persistent than in Champagne or other sparkling wines made using the traditional method. For a traditional brunch drink, try mixing some Prosecco with orange juice to make a mimosa.

In the wine industry, “non-vintage” (or “NV”) indicates a blend of finished wines from different vintages, and is typically reserved for Champagne and Sparkling Wines (years of harvest). Grapes from the current harvest (also known as the “vintage”) are typically used as the foundation for non-vintage Champagne. To achieve the flavor, complexity, body, and acidity for the desired house style, finished wines from previous years, called “vins de reserve,” are blended in at approximately 10-50% of the total volume. Only a small percentage of Champagnes are created from a single harvest.