PRODUCTION METHOD
The production method enhances the drinkability of this wine, making it fragrant, tasty and delicate.
PRODUCTION DISTRICT
Grapes from the Prosecco appellation area, which includes both the Veneto and Friuli Venezia Giulia regions.
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
– The juice is fermented at controlled temperature (16-18°C) to obtain the base wine
– The base wine undergoes a second alcoholic fermentation in stainless steel tanks at 15-16°C, producing alcohol and trapped carbon dioxide
– When the desired residual sugar level is reached, the fermentation is stopped by cooling down the wine
– Filtration and bottling are the final stages
AGEING NOTE
1 month on the lees
RECOMMENDED CELLARING
1 year
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