Cantine Volpi (20 L) NV Bianco Frizzante, Veneto KEG
Item Number: 21615
UPC: None
Country: Italy
Region: Veneto
Sub Region: Veneto
Appellation/AVA: Veneto IGP
Estate Grown Wine: No
Grape(s): 90% Glera / 10% Cortese dei Colli Tortonesi
Type: Wine - Sparkling
Bottle Size: 20 L
Pack: 1
Closure: Disposable Keg
Alc by Vol(%): 12
Soil Type: Limestone
The Volpi Bianco Frizzante is a lightly sparkling wine with an easy-drinking style. It tastes fresh, with a great balance and a delightful frizzante. It has appealing nuances of pears, ripe apples and melons. The finish is persistent. It is perfect for pairing with any cuisine, celebration, or occasion. Try with seafood dishes, risottos with scampi, spaghetti with clams, salmon and tuna.
1 Keg = Roughly 26 750ml bottles
Sustainability & Freshness: Bag-in-box (BIB), cans, and kegs stand out as the most environmentally friendly options for enjoying wine, particularly for immediate consumption. Glass bottles represent nearly 50% of the wine industry’s carbon footprint according to several industry audits. Kegs, with their large volume capacity, play a role in minimizing packaging waste (glass bottles, corks, and labels). This results in a reduction in the number of shipments required, significantly lowering the overall carbon footprint associated with keg wine consumption. Kegs provide a sealed and inert environment, ensuring the wine’s freshness from the initial pour to the last, minimizing spoilage and reducing the need for additives or preservatives. Additionally, kegs are space-efficient, making them a practical choice for small bars and restaurants.
This wine comes in 20-L one-way, disposable KeyKegs which are compatible with all dispensing systems. KeyKegs only operate on their own universal coupler.
Production Notes: The grapes are softly pressed, and the free run juice is placed in stainless steel tanks where it is allowed to settle and then passed through a centrifuge. The fined must is then passed through a filter of diatomaceous earth and placed in autoclaves of stainless steel. The cleaned must is held in the tanks at 0° C. By fermenting only amount necessary for a bottling, the refrigerated must retains all the natural aromas.
At the time of bottling, the temperature is raised again to 17° C and specially selected yeasts are added. The must undergoes formation until the ideal balance between natural sugar and acidity is reached and the desired atmospheric pressure is obtained, 2 atmospheres of pressure (usually 2 weeks) the wine is cooled to block further fermentation and again filtered. It is then bottled.