Sparkling Wine
PRODUCTION AREA
Situated in: Province of Treviso
Variety: 90% Glera, 10% Pinot Nero
Soil: compact and clayey
Growing method: Cappuccina
Harvest: first half of September
Harvest method: by hand
VINIFICATION
Pressing: soft
Yield: 70%
Fermentation and maturation: in controlled temperature steel vats
Pris di mousse: minimum 60 days
Second fermentation: Charmat method
ANALYSIS
Residual sugar: 11 g/l
Alcohol: 11% vol.
Total acidity: 5,5-6 g/l
Bottle pressure: 5 atm.
CHARACTERISTICS
Appearance: pale pink
Scent: typical scents of Prosecco (white flowers and white
pulp fruit), enhanced by hints of red fruit
Flavour: typical freshness of Prosecco, more rounded and softer
SERVING SUGGESTIONS
Great as an aperitif or with fat-free starters
Excellent throughout a fish meal
Serve at 4-5 °C, uncork at the moment of serving.
