| Acidity: | 6 g/l |
| Alcohol: | 11% |
| Appellation: | Italy |
| Sub-Appellation: | Veneto |
| Sugar: | 15 g/l |
| Varietal: | 100% Prosecco |
| Winemakers Notes: | The best bunches are harvested by hand and carefully selected and pressed after a brief cold maceration. After pressing, the turbid must is left to rest in stainless steel tanks chilled to a temperature of 5-10 degrees C. After approximately 10-12 hours, the limpid part of the must has separated from the deposits and fermentation begins. The vinification takes 15-20 days and is completed in stainless steel tanks kept at a constant temperature of 18-20 degrees C. The still wine is foamed adding special selected yeasts and sugar to obtain the desired amount of bubbles. The process takes 20-25 days, at a constant temperature of 14-16 degrees C. The wine is then chilled at -4°C, filtered and bottled. |
| Year: | Non-Vintage |
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Straw yellow with green reflections, this Prosecco imparts a fruity bouquet, with hints of golden apples. It has a mouth-filling aromatic taste, with flavors of fruit and minerals on the palate.