Project Description

VARIETY

100% Glera

CULTIVATION METHOD

Upwards-trained vertical-trellised (Sylvoz, Guyot) with planting patterns from 4,000 to 4,500 vines/hectare.

VINEYARDS

Vineyards from the Refrontolo and Miane areas, in the heart of the DOCG Prosecco area.

SOIL AND WEATHER

Hilly soils ensuring optimal sun exposure. The climate is particularly fresh and windy, which is ideal to preserve the fragrance and acidity of the product. 

GRAPE HARVEST

The grapes are harvested at half-maturation to preserve the acid component. Grape-harvesting usually takes place in September.

FERMENTATION

The grapes are usually hand-picked and softly  pressed once they reach the wine cellar. Then, a slow fermentation takes place in steel tanks using native yeast to preserve to the utmost the  typical characteristics of the product. After cleaning the wine, the sparkling wine production process begins in autoclaves.

RIPENESS

The vintage sparkling wine is bottled as from December and, after a short maturation period in the bottle, it is ready for consumption. 

REMARKS

The Prosecco is the typical white wine of the Conegliano and Valdobbiadene region. It is a wine featuring delicate fruity and floral sensations, lingering acidity and a well balanced body. The Prosecco keeps its full splendor up to 8 -10 months after bottling.

ANALYSIS DATA

Alcohol content 11% by volume, non-volatile acids: 6.00g/l, total sulphites: 130 mg/l, sugar: 25g/l. 

COLOUR

Straw-yellow with greenish tinges.

SMELL

Delicate and vivid scent; the floral and fruity hints merge together in a harmonious ensemble of rare fineness.

TASTE

Slighty soft, balanced, savoury, pleasantly acidulous and fruity, with restrained smoothness. 

WINE PAIRING

Ideal if taken between meals. It is perfectlly served with dry pastries or the finest sweets.

SERVICE TEMPERATURE

6/8°C.

 

SPECIFICATION