Project Description

VARIETY

100% Glera grapes

CULTIVATION METHOD

Vertical trellis (Sylvoz, Guyot) with planting patterns from 4000 to 4500 stocks per hectare.

VINEYARDS

A group of vineyards in the areas of San Pietro di Feletto, Refrontolo, Col San Martino and Miane.

SOIL AND WEATHER

A hilly region that guarantees the maximum sun exposure. The weather is particularly cool and aerated, ideal to preserve the scent and the acidity of the product.

GRAPE HARVEST

Grapes are collected at average ripening in order to preserve the acid component. The grape harvest generally takes place in September.

FERMENTATION

Bunches are harvested manually and once they reach the wine-cellar, they are gently pressed. Then, a slow fermentation takes place in steel reservoirs with indigenous yeasts in order to preserve the peculiarity of the product to the maximum. After cleaning the wine, it starts the sparkling wine production process in autoclave preparation.

RIPENESS

The vintage sparkling wine is bottled as from December and after a short ripening period in bottle, it is ready to be consumed.

REMARKS

The Prosecco is the typical white wine of the area between Conegliano and Valdobbiadene. It is a wine with delicate flowery and fruity overtones, a persistent acidity and a balanced body. The full potential of the Prosecco can be developed at 8-10 months from the date of bottling.

COLOUR

Straw-yellow with greenish tinges.

BOUQUET

Delicate, lively, the notes of wild flowers and fruit blend into a harmonious composite of rare refinement.

TASTE

Slightly soft, balanced, sapid and with a pleasant acid and fruity flavour.

WINE PAIRING

It is particularly suitable as an aperitif. It is optimum to be also consumed with dry biscuits.

SERVING TEMPERATURE

6/8°C.

DATI ANALITICI

Alcohol content 11.5% by volume, fixed acidity 6.1 g/l, total sulphite 128 mg/l, sugar content 16 g/l. 

 

SPECIFICATION