Prosecco Doc

GRAPES: Glera
PRODUCTION AREA: From the hills between the Dolomites and Venice 
ASPECT AND ELEVATION: 150-350 meters above sea level
SOIL TYPE: Moranic
TRAINING SYSTEM: Double Guyot
PLANTING DENSITY: 4500 vines per hectare
HARVEST PERIOD: Second half of September
ALCOHOL CONTENT: 11% vol
RESIDUAL SUGAR: 17 g/ lit
TOTAL ACIDITY: 6,1 g/ lit
SERVING TEMPERATURE: 6° - 8° C
RECOMMENDED GLASS: Medium-sized, tulip-shaped glass
AGEING POTENTIAL: Two years
FORMAT (ML): 750 

WINEMAKING PROCESS

Grapes are harvested in the second half of September and gently pressed. Second fermentation by Charmat method in stainless steel for about two months at low temperatures for a slow fermentation and a fine and elegant perlage. 

TASTING NOTE

Star-bright straw yellow hues and lingering streams of tiny bubbles. Aromatic bouquet of flowers, pear, golden apple, white-fleshed fruits. Fresh, elegant, fragrant an well-balanced. 

SERVING SUGGESTIONS

Excellent as an aperitif, it is suitable both to celebrate and to be enjoyed at any moment of the day. It perfectly matches with starters, light main courses, superb with fish. 

PERLE DI PIERA

The idea for this range comes from the waves of the sea. Sinuous, transparent and glamorous. The merriment emerges on the surface in a divine fizz. Le “Perle di Piera”, a fashion show.