manual harvest;
soft pressing and cleaning of the must by cold static decantation;
low temperature storage of a part of the must and fermentation of the rest in stainless steel tank at about 16/17°C;
secondary fermentation in pressurized vat with selected yeasts;
the wine is bottled and then left to age in a conditioned warehouse for a few weeks.
Prosecco
DOC Brut
Sparkling wine obtained with refermentation in pressurized vats, with selected yeast and controlled temperature.
| Growing system | Sylvoz |
|---|---|
| Harvest time | Second 10 days of September |
Sparkling Wine Extra Dry
Vinification Method
Wine specs
Food pairing notes
Alcohol: 11% vol.
Residual sugar: 10 g/l
Perlage: Fine and long
Color: Soft straw yellow
Aroma: Fruity with a touch of golden apple, Williams pear and white blossoms.
Taste: Refreshing and lovely.
Serving: Serving chilled at 6 – 8 °C.
Serving suggestions: Excellent as an aperitif. This wine goes well with fish dishes.
