Semi-sparkling wines
Prosecco Spumante Extra Dry DOC Treviso
€11.00
Grape varieties:
Single variety Glera.
Single variety Glera.
Production area and location:
Alluvial basin of the Piave river.
Alluvial basin of the Piave river.
Harvest:
Harvesting at different times based on the aspect of the vineyard. Usually starts mid September.
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).
Soft pressing, cold static settling of the must and initiation of alcoholic fermentation with selected yeasts at a controlled temperature (16-18° C).
Second Fermentation:
In autoclave; refermentation for approx. 30 days (Charmat short method) where it then rests on the lees for several weeks. It is then bottled.
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.
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 pairing:
A classic aperitive, but perfect accompaniment to legume-based soups, seafood, dishes with delicate meat sauces, fresh cheeses and white meats.
A classic aperitive, but perfect accompaniment to legume-based soups, seafood, dishes with delicate meat sauces, fresh cheeses and white meats.
Serve at 6-8°C in flutes.
Alcohol by volume:
11,30% vol.
11,30% vol.
Total acidity:
6,10 g/l
6,10 g/l
Reducing sugars:
18,1 g/l
18,1 g/l
Sulphites:
118 mg/l
118 mg/l
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