Via Vai Prosecco DOC Non-Vintage, 75 cl – Italian Sparkling White Wine, Fresh Delicate Bubbles, with notes of Citrus & Pear Fruit Flavours, Case of 6

Product Information

Sparkling: (a.k.a. Mousseux, Crémant, Espumoso, Sekt, Spumante) The EU has deemed that bubbly wines with 3 or more atmospheres can be labeled as sparkling. The right to return the goods to us as referred to the clause above will not apply in the following circumstances, The traditional method of sparkling winemaking was awarded a UNESCO heritage in Champagne in 2015. It is–arguably–the most appreciated method for sparkling wine production in terms of quality, and at the same time it is also the most costly in terms of production. The most important facet of the traditional method is that the transformation from a still to a sparkling wine occurs entirely inside the bottle.

A beautiful fresh and light sparkling rose with an intensely red berries character The fragrant and inviting nose follows through the palate, which offers hints of strawberries alongside the creamy mousse and the crisp finish Tank method sparkling wines have a much more freshly made character with stronger secondary (yeasty) flavors. Some may argue that the tank method is not as high-quality of a production method as the traditional method of sparkling wine. While the process is more affordable (and thus is popular with lower quality wines), it is still used for fine sparkling winemaking. If no one is home, our courier will leave a card to say they have attempted delivery, or have left the item at your local post office or with a neighbour.

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WSET guidelines state that Red wines under 12.5% abv and white wines under 12% abv are classified as low alcohol. We also classify beers and ciders under 4.5% as low alcohol. Beady: a wine bottled with <1 additional atmosphere of pressure (14.7 psi). Bubbles appear on the sides of the bottle (or glass) when the wine is opened. Either certified or practicing organic farming techniques are used in the production of the product. Organic farming presumes that no harmful pesticides, herbicides, fungicides and chemical fertilisers are allowed to grow the grapes. Research has shown that grapes are amongst other fruit that store those harmful substances, hence it is increasingly beneficial for your health to drink wines made from organic grapes. It also generally means no artificial or synthetic preservatives were used, no colours added and no agents added to alter the taste. If you are wondering, organic also means nothing genetically modified. Vegan d) if you do not meet any eligibility criteria set out in our terms and conditions. Availability of goods and vintage changes

TIP: Transversage method is slightly different than transfer method in that wines are riddled and disgorged into tanks and do not require the filtration step. This is a philosophy employed by most Organic and Biodynamic producers. The idea is to employ a ‘hands-off’ approach in the wine-making process. This means, minimal or no additional sulphur, natural and indigenous yeasts are used and often the wines are unfined and unfiltered enabling the wine to express itself in its most natural form. Limited Allocation Wines that are limited and small production. Screw Cap Indicates wines with a screw cap closure. Allergies: All customers and recipients should ensure they have read the product information carefully, especially if a recipient has any allergies. Examples: Cava, Champagne, Crémant, some Sekt, Italian Metodo Classico wines (including Franciacorta and Trento)In total, around 150,000 fans attend the Grand National Festival making it one of the biggest horse racing events in the world. The tank method came about during the industrial advancements made in the early 20th century and is the main process used for Prosecco and Lambrusco wines. The major difference between the tank method and the traditional method is the removal of the individual bottle as the vessel used to turn a still wine into a sparkling one. Instead, base wines are added together with the sugar and yeast mixture (Tirage) into a large tank. As the wine has a second fermentation, the CO2 released from the fermentation causes the tank to pressurize, whereafter wines are then filtered, dosed (with Expedition liqueur) and bottled without aging. Sparkling wine might just be the most technical of all wines in the world–even if it is so easy to drink! The reason most sparkling wine is so complex is because of the need for two fermentations; one to make wine and the other to make bubbles. Since sparkling wines were first introduced (starting in the mid 1500’s), several processes have been developed and each result in a unique sub-style of sparkling wine. Take a look at the major sparkling wine production methods and which wines are made with each technique. How Sparkling Wine is Made

There are 6 major methods by which sparkling wines are produced, each resulting in a different carbonation level and, ultimately, a different style of bubbly! We’ll discuss all the styles, but the two worth paying attention to the most are Traditional Method (used for Champagne, etc) and Tank Method (used for Prosecco, etc). Glucose Syrup, Water, Sugar, Gelling Agent: Beef Gelatine; Acidulant: Citric Acid; Apple Juice Concentrate, Glazing Agent: Palm Oil, Carnauba Wax; Flavours, Natural Colours: E150a, E163. Semi-Sparkling: (a.k.a. Frizzante, Spritzig, Pétillant, Pearl) a wine with 1–2.5 atmospheres (14.7–37 psi) of pressure that is slightly sparkling.Dosage: A mixture of wine and sugar (called Exposition liqueur) is added to fill bottles and then bottles are corked, wired and labeled. Fermentation: (inside the bottle) The second fermentation adds about 1.3% more alcohol and the process creates CO2 which is trapped inside the bottle thus carbonating the wine. The yeast dies in a process called autolysis and remain in the bottle. All in all, the process takes about a month. At the moment, there aren’t many producers who use the continual method save for a couple of large companies in Germany and Portugal (and Russia). READ MORE: Grand National 2023 runners confirmed as full list of 40 horses racing at Aintree released The Russians may have it with the strangest sparkling wine production method yet! The process gets the name from a continual addition of yeast into pressurized tanks thereby making it possible to increase the total pressure to 5 atmospheres (or as much as most Champagne). Wines are then moved into another tank with yeast enrichments (sometimes wood shavings) which the dead yeast bits attach to and float around in the wine. This gives the wines a similar-tasting autolytic character to the traditional method. Finally, the wines move into the last set of pressurized tanks where the yeasts and enrichments are settled out, leaving the wine relatively clear.