Corvezzo Organic Doc Prosecco, 750 ml

Product Information

From the grapes, the winery Corvezzo vinifies many different wines, but the bulk of the portfolio is, of course, Prosecco. This is produced in various qualities, both with simple designation, as well as in higher qualities from the DOCG area Valdobbiadene. The Prosecco is complemented by various sparkling wine cuvées, which are composed of the many different grape varieties of the winery. Likewise, the wines are developed in different flavors, starting with the Brut to the Dry.

Guests coming round? Serve this fizz chilled with a side of nuts, hard cheese, continental meat, and salad. Or put on your chef’s hat and rustle up a creamy Dauphinoise fish pie. A splash or two of Prosecco, Champagne, or Cava can take its flavour to a new level. Corvezzo Winery is a winery located near the Prosecco city of Treviso in Veneto, which specializes in the production of organic wine. You might also notice that the label specifically says the wine is “ made with organic grapes.” It does not say it’s an organic wine. This language is specific to U.S. wine labeling laws that require no use of sulfites in the production process for a wine to be called an organic wine. Make big and small occasions feel even more special with a bottle of Prosecco. Sourced from trusted suppliers in Italy, you’ll love its crisp and aromatic flavour. From sweet to extra dry, we’ve got options for all tastes. With its soft pink colour, our Rose Prosecco can help elevate your dinner dates. It goes particularly well with nibbles like berries and olives. And for life’s bigger moments, pop open a bottle of sparkling wine.

Organic, vegan and bargain-priced?!? That get’s my attention. But is it good? Yes, it’s delicious! Tasting Notes The best Prosecco is something that's widely disputed across Europe. Some will swear by a Pinot Noir grape base, while others like the more traditional glera grape. It can be somewhat of a minefield to the untrained Prosecco drinker, so we thought we'd do a bit of the researching legwork for you and explore what it really takes to become the best bottle of Prosecco. Not only do these provide an appealing alternative for those preferring a drink without a hint of sweetness, but also, a lower-calorie apéritif – should that be desirable. Then there was further variation with source area, with, in particular, the Proseccos from all the DOCGs proving especially fine. Among these, it was the samples from the smaller area of Asolo that stood out for their powerful aromatics and ripe yellow fruit flavours, compensating for the fact that these wines tend to be a bit drier than their equivalents from Conegliano and Valdobbiadene. And while these rosatos had plenty of ripe berry flavours, these weren’t too sweet, ensuring they were pretty, fruity, and refreshing. Fiol and Della Vite proved particularly fine examples, making a pleasing end to the UK’s largest professional tasting of Prosecco. Winery

The winery was originally founded in 1960 by Maria and Giovanni Corvezzo in the village of Cessalto. Sons Giuseppe and Renzo continued to expand the winery in the 70s, so the vineyard area soon exceeded 140 hectares. Under them also begins the orientation to organic viticulture, working with the method of integrated pest management - instead of eradicating pests with the chemical club, they rely on prevention and population control. Finally, we had a raft of rosés, as we assessed the quality of producers now making pink Prosecco, since the authorisation to do so in the DOC came in late 2020. These proved to be a delicious addition to the category, with the cherry fruit from the Pinot Noir red wine used to give these Proseccos their colour – usually a pale salmon pink – adding a complementary characteristic to the base wines made with the Glera grape.

More and more wines today are being made with organic grapes, and that’s a good thing. Although I think we consumers sometimes don’t appreciate the effort that goes into growing grapes organically. It’s a seven year process to transition from conventional to organic. That’s something that Corvezzo, the producer of this Prosecco, finished in 2017. The vines are mostly trained according to the Sylvoz method, which was invented in the region and is characterized by the "pulling down" of the shoots, which offers advantages in terms of care and harvesting. The wines of Corvezzo - selection writ large Today 150 hectares of vineyards belong to the winery. A large part of the vineyards, typical of the region, is planted with the grape variety Glera, which in the past was also known as Prosecco itself and is the basis for the sparkling wine. Other grape varieties that Corvezzo grows include: The 2022 competition was judged on 26 April at 28-50 Chelsea, employing experienced judges. The top wines were awarded Gold, Silver or Bronze medals according to their result, and those expressions that stood out as being outstanding in their field received the ultimate accolade – the title of Prosecco Master. This report features the medal winners only. If one considers that Prosecco has increased in production volumes by tenfold in the past 15 years, from around 60 million bottles to more than 600m today, its remarkable how the fizz has reached such a scale while retaining its appealing combination of clean, aromatic peach and pear flavours, with a touch of sweetness, offset by a zesty edge.As for the issue of diversity, there seems to be a broadening of Prosecco styles, with successful results among the differing profiles. In terms of sugar levels, Prosecco does seem to best suit an ‘extra dry’ sweetness (12g-17g/l), with around 13g-15g/l being optimal to fill out the mid-palate without tasting saccharine. However, there appears to be a rising number of Brut and even Extra Brut Proseccos coming on to the market, offering a slightly sharper drinking experience, but, due to the use of fine, ripe fruit, a taste that isn’t too hard.