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 for approximately 12 hours and then fermentation begins. Viniﬁ cation in stainless takes about 15-20 days at 18-20 °C (65-68 °F) to develop natural sparkles.
Light-straw yellow in color. Intense with light ethereal notes, along with hints of white peach and orange blossoms. Captivating, soft, and round with nuances of peach and almond in the mouth.
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