Prosecco
Prosecco comes from the specially designated DOC region of North East Italy, spanning Veneto and Friuli-Venezia Giulia. All Proseccos must contain at least 85% Glera, the native grape to the region.
Produced using the ‘Charmat’ method, second fermentation (which gives the wine its bubbles) occurs in steel autoclaves for up to 60 days, differing from ‘traditional method’ sparkling wines such as Champagne, Crémant & Cava which are second fermented in the bottle and aged on the lees. The result is a much lighter, fresher wine with a crisp, easy-drinking style.
The Emissary Prosecco DOC Treviso Spumante Extra-Brut.
The Emissary’s first discovery. Light, dry, fine, and perfectly balanced. The perfect bottle of fizz for a relaxed afternoon aperitivo, Italian style.
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Terroir & Climate
At the foothills of "Colli Asolani", 150m above sea level, these sunny, south-facing slopes benefit from a breezy, mild, temperate climate that results in exceptional grapes. The soil is a balanced mixture of silt, clay and sand.
The Emissary DOC
Harvest & Winemaking
The perfect terroir for growing grapes is further enhanced by knowledge passed down from generation to generation at the family vineyard. In early September, the grapes are carefully selected and slowly pressed for their delicate, fresh juice. Once the primary fermentation has taken place, the secondary fermentation commences where the still white wine will be transformed into a magnificent spumante. For this particular prosecco, very little sugar is added during this process, resulting in a dry, refreshing prosecco with fewer calories.
Tasting Notes
Brilliant straw yellow. Floral and mineral nose with a touch of citrus, displays delicate notes of white flowers. On the palate it is lively, yet elegant and very refreshing with a dry finish.
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Specification
Grape variety: 85% Glera 15% Pinot Grigio
Alcohol: 11% vol
Residual sugar: 4 g/l (Extra-Brut)
Total acidity: 5.5%
Dry extract: 15%
Pressure: 4.5 bar
The Emissary Asolo Prosecco Superiore DOCG Brut.
Made from only the finest selection of grapes grown in the ‘DOCG Asolo’ region (Controlled and Guaranteed Designation of Origin). Elegant, rich and complex with extra fine, velvety bubbles. Prosecco made for celebrating.
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Terroir & Climate
DOCG prosecco is grown in two regions, one of which is the area surrounding the medieval, UNESCO town of Asolo.
This area is known as the "DOCG Colli Asolani" or "DOCG Asolo" prosecco region, and is famous for its perfect wine-making microclimate. The soil composition is rich and quick-draining, with large percentages of clay, resulting in a full bodied, very elegant spumante.
The Emissary DOCG
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Harvest & Winemaking
In mid September, the finest Glera grapes from the Asolo region are selected by skilled, third-generation wine-makers. This region produces smaller yields to ensure the utmost quality.
Planted on the hill of the Cornuda estate in 1948, is the oldest section of the vineyard. This area is dedicated to growing local varieties and ancient clones. Small quantities of these grapes are then blended with the Glera, to enrich this particular DOCG Prosecco with surprising fruity flavours.
After the harvest, the grapes are gently pressed and go through primary fermentation to produce a still wine. The wine gains its bubbles during the secondary fermentation process of the Charmat method.
Tasting Notes
Pale straw-yellow prosecco with tiny, refined bubbles. The bouquet is rich with fruity and floral notes. Vibrant, zesty acidity and a subtle hint of sweetness balance gracefully on the palate. Round, gentle finish with lingering notes of fresh fruit.
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Specification
Grape variety: 85% Glera 15% Chardonnay
Alcohol: 11% vol
Residual sugar: 8 g/l (Brut)
Total acidity: 6%
Dry extract: 18%
Pressure: 4,5 bar
The Emissary Rosé DOC
The Emissary Prosecco DOC Rosé Treviso.
Vibrant, fresh and fruity. Perfect for long sunny days and Italian al fresco lunches.
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Terroir & Climate
The grapes used to craft The Emissary Prosecco DOC Rosé Treviso grow at the foot of the Colli Asolani hills, that stretch from east to west at the northern end of the province of Treviso (Veneto). These vineyards benefit from excellent sun exposure and from the mild, temperate climate of the area. The particular soil composition of the Asolo area results in a fuller, more complex prosecco with finer bubbles. These bubbles give the wine a distinctive creamy texture.
Harvest & Winemaking
In early September, the grapes are carefully harvested and selected for pressing. This Rosé is crafted using a combination of 85% Glera and 15% Pinot Noir grapes. The destemmed Glera grapes are very softly pressed and immediately separated from their skins to preserve the fresh fruit flavours typical of this variety. Meanwhile, the Pinot Noir grapes undergo maceration in the style of a red wine. The juice is left in contact with the skins for 3-4 days to extract colour and flavour. The winemaker will then strain the juice from the skins into clean tanks where the Pinot Noir completes its fermentation. For secondary fermentation using the Charmat Method, the two base wines are blended with sugar and yeasts in a closed tank. This is held under pressure for a minimum of 60 days – in this time the carbon dioxide is trapped resulting in beautifully fine bubbles.
Tasting Notes
Delicate pink hue with aromas of rose and eglantine, intensified by notes of delicious red berry fruits. The lively, vibrant nose perfectly matches the crisp freshness and elegant, fine perlage that lingers on the palate.​
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Specification
Grape variety: 85% Glera 15% Pinot Noir
Alcohol: 11% vol
Residual sugar: 10 g/l (Brut)
Total acidity: 5.8%
Dry extract: 18%
Pressure: 4.5 bar