Project Description

VARIETY

100% Glera grapes

CULTIVATION METHOD

Vertical trellis (Sylvoz, Guyot) with planting patterns from 3000 to 4000 stocks per hectare.

VINEYARDS

A group of vineyards in the DOC area of the province of Treviso.

SOIL AND WEATHER

A soil of medium texture that goes from steep hills to the plains at the gates of Treviso. 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 the second half of 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 secondary fermentation in autoclave preparation.

RIPENESS

The vintage semi 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. The bottle cap is tied manually, taking into account the ancient customs.

ANALYTICAL DATA

Alcohol content 11% by volume, fixed acidity 5.7 g/l, total sulphite 134 mg/l, sugar content 11 g/l.

COLOUR

Straw-yellow with greenish tinges.

BOUQUET

Fresh and elegant with overtones of apples, pears, acacia flowers and roses.

TASTE

Harmonious and delicate, sapid and slightly aromatic.

WINE PAIRING

It is suitable as an aperitif. It can be well combined with fish dishes.

SERVING TEMPERATURE

6/8°C.

 

SPECIFICATION