• Il Colle Prosecco 750ml
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Il Colle Prosecco 750ml

Il Colle Prosecco 750ml

$15.99 USD /bottle
$15.99 USD
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Product Details

Pop open il colle Prosecco and you’ll be greeted by a bright, floral nose—white blossoms, citrus zest and a whisper of green apple that crackles with energy. From Veneto in northeastern Italy, this lively sparkling wine shows fine, persistent bubbles that lift pear and lemon curd across a light, creamy mouthfeel, while a subtle almond and saline note gives the finish a neat, refreshing edge. It’s effortless and unapologetically drinkable—the kind of bottle you reach for when friends drop by or when you want an easy aperitivo at sunset. Serve it well chilled in a flute or a stemless glass to keep the fizz lively, and pair it with salty prosciutto, fried calamari, goat cheese crostini or a crisp fennel-and-citrus salad for contrast. Perfect for casual moments, il colle makes simple food feel celebratory without fuss.

Perfect Pairings: Prosciutto, fried calamari, goat cheese crostini, or a citrus-fennel salad.

Tasting Notes
- Aromas of white flowers, green apple, and lemon zest
- Bright pear and lemon curd on the palate with a silky mousse
- Clean, slightly almond-tinged finish with a salty lift

  • Varietal Prosecco
  • Closure type Prosecco
  • Brand il colle
  • Country Italy
  • SKU 1223719
size
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Varietal

Prosecco

country-Italy

Italy

Italy is a roadmap of flavor. Alpine chill up north, Mediterranean sun down south, and centuries of know-how turn native grapes and iconic spirits into bottles with real personality. From Barolo to Prosecco, amaro to limoncello, you get charm, structure, and steady value.

What makes it special

  • Native grapes with identity: Sangiovese, Nebbiolo, Aglianico, Nero d’Avola, Verdicchio, Vermentino, Garganega.
  • Clear quality cues: DOC/DOCG for place, “Classico” for historic heartland, “Riserva” for extra aging.
  • Food-first style: bright acidity, moderate alcohol, and texture that plays well at the table.

Grapes and styles to know

  • Sangiovese (Tuscany): cherry, herbs, tea leaf. Chianti Classico, Brunello di Montalcino.
  • Nebbiolo (Piedmont): rose, tar, red cherry, firm tannins. Barolo, Barbaresco.
  • Pinot Grigio & Friulano (Friuli/Alto Adige): crisp, mineral, clean.
  • Garganega (Soave): pear, almond, saline snap.
  • Aglianico (Campania/Basilicata): dark fruit, spice, structure.
  • Nero d’Avola & Etna reds (Sicily): ripe plum or volcanic lift (Nerello Mascalese).
  • Verdicchio (Marche): citrus, fennel, chalk.

Regions at a glance

  • Piedmont: Barolo/Barbaresco for age-worthy reds; Arneis and Gavi for fresh whites.
  • Tuscany: Chianti Classico, Brunello, Vino Nobile; olive and herb notes, elegant tannins.
  • Veneto: Prosecco for bright bubbles; Amarone for dried-grape richness; Soave for textured whites.
  • Lombardy: Franciacorta traditional-method sparkling with brioche finesse.
  • Friuli & Alto Adige: Pinot Grigio that actually tastes like something, plus aromatic, mineral whites.
  • Campania & Basilicata: Aglianico with grip; Fiano and Greco for layered whites.
  • Sicily & Sardinia: Sunny reds, salty whites, and volcanic nuance.

Bubbles, sweet, and fortified

  • Prosecco: green apple, pear, lively mousse.
  • Franciacorta/Trento DOC: Champagne-method depth.
  • Vin Santo & Passito: honeyed dessert wines.
  • Marsala: nutty, caramelized, great for sipping and sauces.

Aperitivo & digestivo

  • Vermouth di Torino for Martinis and Negronis.
  • Amaro (Averna, Montenegro, Fernet) for bittersweet lift.
  • Limoncello for lemon-bright chill.
  • Grappa for a dry, aromatic finish.

Flavor snapshot

Red cherry, plum, rose, dried herbs, orange peel, almond, anise, and a confident line of acidity. Whites lean citrus and stone fruit with mineral edges. Bubbles bring green apple and brioche.

Pairing playbook (veg-forward)

  • Sangiovese: tomato pasta, mushroom pizza, pecorino.
  • Nebbiolo: truffle risotto, grilled mushrooms, aged cheeses.
  • Pinot Grigio/Soave/Verdicchio: salads, fried artichokes, seafood-style veg, goat cheese.
  • Aglianico/Etna reds: roasted peppers, eggplant parm, hard cheeses.
  • Prosecco/Franciacorta: salty snacks, fritto misto-style veg, sushi.

Buying tips

  • For classic Tuscany, look for Chianti Classico with a vintage and “Riserva” if you want more depth.
  • Prefer perfume and grip? Choose Barolo/Barbaresco; for earlier drinking, try Langhe Nebbiolo.
  • Want a real Pinot Grigio? Shop Friuli or Alto Adige.
  • Love bubbles? Brut Nature or Extra Brut Prosecco for drier style; Franciacorta for complexity.

Serving notes

  • Whites/Prosecco 45–50°F
  • Light/medium reds 58–62°F
  • Structured reds 60–65°F (a brief decant helps)
  • Amaro/Limoncello/Grappa chilled to cool room, to taste

Bottom line

Italy delivers range and reliability. Whether you want a weeknight Pinot Grigio, a celebration-ready Prosecco, or a cellar-worthy Barolo, there’s an Italian bottle that fits your plate, mood, and budget.

FAQs

1) Prosecco vs Franciacorta: what’s the difference?
Prosecco is tank-method, fruit-forward, and wallet-friendly. Franciacorta uses the traditional method for finer bubbles, brioche notes, and more depth.

2) Chianti Classico or Brunello—how should I choose?
Chianti Classico is vibrant and versatile for everyday meals. Brunello (100% Sangiovese, longer aging) is deeper and built for special dinners or cellaring.

3) Is Pinot Grigio always light and neutral?
Not in the north. Friuli and Alto Adige versions show real texture and minerality. If you want more character, shop those regions.

Region

Veneto

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