Grapes: Glera (Formally known as Prosecco)
Production Area: Province of Treviso and Pordenone.
Soil type: Morainic origin.
Training system: Sylvoz.
Harvest time: harvesting at different times based on the aspect of the vineyard; usually starts mid September.
Vineyards: east-west and north-south orientation with 2,500/3,000 grapevines per hectare.
Alcohol content: 11%
Residual sugar: 12 g/l
Total acidity: 6 g/l
Pressure: 6 bar
Winemaking process: The grapes are manually harvested and are then soft pressed. The skins are then subject to a short cold maceration and the must to static racking. The must primary fermentation takes place in steel tanks at 18°C with select yeasts. The new wine is then kept on the noble lees for some weeks. Then the foam removal lasts 20/25 days at 15°C. After that the sparkling wine is kept on the lees for some weeks. Then the tartaric acid is stabilised and the sparkling wine is bottled. Final ageing in bottle.
Perlage: very fine and persitent.
Colour: straw yellow with greenish reflections.
Bouquet: scents of citrus fruits, acacia; fruity tones of white peach, pear and golden apple.
Taste: fresh taste, it presents a good balance between acidity and flavours.
Food Matching: the perfect aperitif, this Prosecco is also the perfect accompaniment to fish- and vegetable- based antipasti and other dishes.
Service: Enjoy at 6 – 8° C in a large Prosecco crystal glass.
Bottle: 0,75 lt/1,50 lt