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Cà Vittoria

Showing 1 thru -6 of 6
87
points

Cà Vittoria 2008 Dry Millesimato Prosecco (Prosecco di Conegliano e Valdobbiadene)

  1. $21
This vintage Prosecco exhibits the aromas of spring with fresh blossoms and pretty floral tones that ride over a fresh, zesty finish. The wine is compact and firm with good acidity that would pair nicely with finger foods and Chinese vegetable eggrolls.  — M.L.  (7/1/2009)
86
points

Cà Vittoria 2007 Millesimato Dry Prosecco (Prosecco di Conegliano e Valdobbiadene)

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  1. $20
This is a sweet, floral bubbly with mature notes of pear and peach and chewy sweetness. It has a soft, creamy texture and would pair well with salty and sweet foods alike.  — M.L.  (8/1/2008)
86
points

Cà Vittoria NV Costa del Pesche Brut Prosecco (Prosecco di Conegliano e Valdobbiadene)

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  1. $18
This is a fragrant, musky Prosecco Brut with good depth and dimension. You’ll get grassy notes beyond peach and chopped fruit salad. The wine is drying and firm with sharp mineral tones and crisp cleanness.  — M.L.  (8/1/2008)
86
points

Cà Vittoria NV Costa dei Peschi Brut Prosecco (Prosecco di Conegliano e Valdobbiadene)

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  1. $16
A sweet, candy-like note appears at first and is followed by slight tones of yellow fruit and butterscotch. Yet this is a compact and linear sparkler that is pulled tightly together by the mineral notes that define it. It ends on a fruity but acidic note.  — M.L.  (7/1/2009)
86
points

Cà Vittoria NV Riva dei Ciliegi Extra Dry Prosecco (Prosecco di Conegliano e Valdobbiadene)

  1. $16
Delicate and carefully embroidered with elegant notes of white flower, stone fruit and citrus, this lively Prosecco lives up to the well-deserved reputation of this cheerful category of Italian sparkler. It offers tonic freshness and cooling acidity on the close.  — M.L.  (7/1/2009)
86
points

Cà Vittoria NV Costa dei Peschi Brut Glera (Conegliano Valdobbiadene Prosecco Superiore)

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  1. $15
This delivers fresh aromas of white peach and sun-ripened apricot. Dry and tonic on the palate, this has a lively blast of acidity on the finish.  — M.L.  (8/1/2012)
Showing 1 thru -6 of 6
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