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Pale Fox Asolo Prosecco NV

Pale Fox Asolo Prosecco is unique, low sulphite Prosecco, that combines the best of Prosecco with the complexity of Champagne. Arguably the best Prosecco in the world, as it was recently awarded a belting 93 points by James Suckling.
Fruit Notes
More Information
Producer Pale Fox
Country Italy
Region Veneto
Wine Type Champagne / Sparkling Wine
Body / Style Fruit Notes
Grape Blend 100% Glera
Bottle Size (ml) 750
% Abv 11
Vintage NV
Special Features Low sulphite, Sustainable, Vegan
Extra Info Low Sulphite Fizz
Food Pairing Guide Canapés, seafood starters, celebrations!
Terroir The south-facing slopes of the Valle delle Volpi are the first hills inland from the coast

Pale Fox aims to elevate Prosecco to new levels of complexity and sophistication. This aim has been realised with James Suckling recently awarding Pale Fox 93 points, placing it as the best Prosecco in the World.

In a forgotten corner of northern Italy, where the Venetian coastal plain rises to form the first foothills of the Alps, lies the Valle delle Volpi or Valley of the Foxes. Located in the exclusive superiore DOCG region of Asolo-Montello, where sumptuously pale grapes produce exceptionally delicate sparkling wines and, according to legend, where foxes gather to play in the pale moonlight among the vines since time immemorial. It is here on a late summer’s afternoon in 2018 two English wine enthusiasts tasted for the first time what surely had to be the ultimate sparkling wine: all the floral notes and lightness of a great Prosecco with the minerality, structure and complexity of a fine champagne. They were inspired to bring this wine to the world and named it Pale Fox in honour of its birth place.

The unique location creates the perfect micro-climate of sunshine, cooling breezes and gentle rainfall for growing Glera, the grapes used to make Prosecco. These conditions combine gloriously with quick draining, mineral rich soil to produce grapes capable of creating an exceptional sparkling wine. Quality over quantity - the yield of our vines is controlled so that each grape imparts the maximum amount of flavour. Once fully mature, a second selection is carried out. Only the best grapes are picked to become Pale Fox with the rest discarded for other wines. The grapes that make the grade are crushed and pressed within 24 hours of being picked and the juice is set aside to start the fermentation process. must using indigenous yeasts. Once a still white wine has been created we begin our signature extra-slow secondary fermentation process to create Pale Fox’s creamy sparkle. Whilst most Proseccos will undergo 30 days of secondary fermentation we painstakingly extend this process to 90 days, resulting in an infinitely more complex flavour and finer, more persistent bubbles.
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