Gli Spumanti

Prosecco Spumante Extra Dry

Alcohol content: 11.50% vol.

 

Production area and exposure: Alluvial basin of the Piave river.

 

Training system: Sylvoz with a yield of 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 settling of the must and initiation of alcoholic fermentation with selected yeasts at a controlled temperature (16-18° C).

 

Sparkling process: in autoclave; refermentation for approx. 30 days (Charmat short method) where it then rests on the lees
for several weeks. It is then bottled.

 

Sensory characteristics: This is the classic Prosecco, the version which combines the varietal acidity with the lively tanginess of the sparkle. Brilliant straw yellow in colour enhanced by the perlage. The bouquet is fresh and highly perfumed with fruit, apple, pear and citrus overtones which fade to floral. In the mouth the wine is soft and at the same time dry thanks to the evident acidity.

 

Food pairings: A classic aperitive, but perfect accompaniment to legume-based soups, seafood, dishes with delicate meat
sauces, fresh cheeses and white meats.

 

How to serve: in a flute at a temperature of 6-8° C.


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