
TASTE PROFILE


A semi-sparkling wine whose attractive nose displays the variety’s typical aromatic notes.


It goes perfectly with fish-based hors d’oeuvres and delicately flavored pasta and rice dishes.

Region:
Language:
English
Prosecco DOC
The base wine is put into pressurized tanks for the prise de mousse; here it ferments for 8 - 10 days, with the aid of selected yeasts, at a controlled temperature of between 14 and 16 °C (57 – 61 °F). Once the desired pressure has been obtained (around 2.5 bar), the wine is chilled to -4 °C (25 °F) in order to block the fermentation and favor stabilization. It is then maintained at a controlled temperature for at least a month, so as to favor its natural maturation in contact with the lees. This is followed by filtering and isobaric bottling.
A semi-sparkling wine whose attractive nose displays the variety’s typical aromatic notes.
It goes perfectly with fish-based hors d’oeuvres and delicately flavored pasta and rice dishes.
GRAPES
Glera
PRODUCTION ZONE The
The eastern part of the Province of Venice
ALTITUDE
Land on the plain
TYPE OF SOIL
Of morainic origin, alluvial and with little depth
VINE TRAINING SYSTEM
Sylvoz and double-arched cane
PLANT DENSITY
2.500 - 4.000 vines per hectare (1.010 - 1.615 per acre)
PERIOD OF HARVEST
First half of September
ALCOHOL LEVEL
11,00% vol.
SERVING TEMPERATURE
8 - 10 °C (46 – 50 °F)
RECOMMENDED GLASS
A medium-sized, tulip-shaped glass, narrowing at the rim
AGING POTENTIAL
2/3 years
Bottle Pack
6
BOTTLE SIZES (CL)
75