NAME: Prosecco Spumante  extra dry sparkling white

ALCOHOL CONTENT: 12% vol.

PRODUCTION AREA AND EXPOSURE: Piave River basin. East and north-west, with a yield of approx. 100 quintals per hectare. This variety is grown almost exclusively in the Treviso area, Valdobbiadene, Conegliano and the Piave area.

TRAINING SYSTEM: Sylvoz

VINTAGE: harvested by hand; period differs depending on exposure, but on average begins in mid-September.

VINIFICATION: prosecco grapes are fermented without the skins, which therefore come into only minimal contact with the must. Soft pressing is followed by cold settling of the must and then by alcohol fermentation with selected yeasts at a controlled temperature  (16-18° C).

SECOND FERMENTATION: in pressurized tanks; refermentation takes about 20 days, using the short Charmat method, after which the wine remains on the yeasts for a further few weeks before bottling.

ORGANOLEPTIC CHARACTERISTICS: this is “classic”, Prosecco, the version which combines varietal acidity with the uplifting tang of the fizz. Bright straw yellow in colour, enlivened by the beading. Fresh bouquet with fruity overtones of apple and pear and an almost flowery hint of citrus. Plush palate with a pronounced acidity which renders it crisp at the same time. 

SUGGESTED PAIRINGS: classic aperitif wine, but also interesting with soups, pulses, seafood, pasta dishes with delicately-flavoured meat sauces, fresh cheeses and poultry.

HOW TO SERVE: in “flûtes” at a temperature of 6-8° C.