Prosecco Brut

At the table

Organoleptic properties:
straw yellow colour. Fine lingering perlage. Abundant mousse. Fruity aroma. Dry flavour.

store in a cool ventilated place, with bottles always in a vertical position.

Serving temperature:
serve in an ice bucket or at a temperature of 4-6°C.

Food pairings:
ideal as an aperitif.

In the vineyard

Province of Treviso.

Grape variety:

Type of pruning:

Harvesting period:
10 September - 10 October.

Yield per hectare:
180 quintals.

by machine and by hand.

In the wine cellar

white wine vinification method with soft pressing.

Base wine fermentation:
after cold static clarification, at controlled temperatures.

Sparkling wine production method:
secondary fermentation in large tanks, according to the Charmat method.

Prise de mousse:
30 days.

1  month in tanks.

Sparkling wine composition:
alcohol/Vol. 11,50% acidity 5 g/l. residual sugars 11 g/l.