Gli Spumanti

Prosecco Spumante Brut



Alcohol content: 11,50% vol.


Production area: Alluvial basin of the Piave river.


Training system: Sylvoz with a yield of about 15,000 kg per hectare.


Harvest period: harvesting at different times based on the aspect of the vineyard. Usually starts mid September.


Vinification: soft pressing, cold static decanting of the must and initiation of alcoholic fermentation with selected
yeasts at a controlled temperature (16-18°C) for around 60 days.


Sparkling process: In autoclave; refermentation for approx. 30 days (Charmat short method) where it then stays on the lees
for several weeks. Following this there is the cold tartaric stabilization (4°C), filtration and bottling.


Sensory characteristics: Brilliant straw yellow in colour with a fine and persistent perlage. The bouquet is fresh and highly
perfumed with fruit and citrus overtones which fade to floral. In the mouth the wine is savoury and at the same time dry thanks to the evident acidity.


Food pairings: A classic aperitive, but also a spumante which is an ideal accompaniment for fish, shellfish, risottos and light dishes.


Serve at 6-8°C in flutes.

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