Terroir: The Prosecco grape thrives in northeastern Italy’s Veneto region. Vineyards are located in the hills of Treviso, north of Venice.
Vinification: Gentle pressing of the grapes to extract only the free-run juice from the heart of the berry. Then the juice is left to rest in stainless steel tanks and after approximately 12 hours the limpid part of the must has separated from the deposit and fermentation begins. Vinification takes about 15-20 days and is completed in stainless steel vats kept at a constant temperature of 18-20˚C (65- 68˚F) to develop a natural sparkle.
Light straw yellow in color with a lively froth. Aromas of white peach and orange blossoms. On the palate, the prosecco is fruit forward, with peach and almond flavors.
Score: 91 PointsWine & Spirits Date: Saturday, August 10, 2013
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