The production method enhances the drinkability of this wine, which is fragrant, tasty and delicate.
PRODUCTION DISTRICT: Grapes from the appellation Prosecco area which includes both the Veneto and Friuli Venezia Giulia region.
HARVEST: The harvest takes place in September, in order to maintain the freshness of the fruit.
WINEMAKING METHOD: The grapes are softly pressed to extract the free run juice, which is fermented at controlled temperature (16-18 °C) to obtain the base wine. This undergoes then a second alcoholic fermentation in stainless steel tanks at 15°-16°: the yeasts fermenting the sugars produce alcohol and some carbon dioxide, which remains trapped in the wine. When the desired level of residual sugar is reached, the fermentation is stopped cooling down the wine. The final stages are the filtration and the bottling.
AGEING NOTE: 1 month on the lees.
RECOMMENDED CELLARING: 1 year.
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