PRODUCTION AREA: DOC Prosecco
ASPECT AND ELEVATION: 300 - 400 meters above the sea level
SOIL TYPE: Morainic
TRAINING SYSTEM: Double Guyot
PLANTING DENSITY: 4500 vines per hectare
HARVEST PERIOD: Hand harvested in the second half of September
ALCOHOL CONTENT: 11% vol
RESIDUAL SUGAR: 16 g/ lit
TOTAL ACIDITY: 6.5 g/ lit
SERVING TEMPERATURE: 6° - 8° C
RECOMMENDED GLASS: Wine goblet
AGEING POTENTIAL: Two years
FORMAT (ML): 750
After light pressing to extract the juices, the skins are removed, fermentation lasts 3 or 4 months at a controlled low temperature. This allows for its typical perfumes and tastes to develop: bread crust, wild apple and a dry taste. The Prosecco Spumante does not have any chemical treatment, neither during vinification nor before its transfer in the bottles.
Light yellow, with slight greenish hues and fine and persistent perlage. The perfume is fresh and rich with fruit scents such as apple, pear and citrus that blend delicately into more flowery scents.
Excellent as an aperitif, this Prosecco is ideal with vegetable soups and sea products, goes nicely with pasta with delicate meat sauces, fresh cheese or at the end of a meal with desserts.