Terroir: The Prosecco region is situated between the Adriatic Sea and the foothills of the Italian Alps. Sandwiched between mountains and sea, the hilly vineyards of the region enjoy a temperate climate and elevated rainfall, which favors the production of the Glera grape. This climate yields grapes with a balanced acidity content – in particular malic acid – essential for the refined freshness and for the structure of the sparkling wine that will be obtained.
Vinification: After soft pressing of the grapes, vinification takes place in temperature-controlled stainless-steel tanks and with the use of selected yeasts. During the subsequent second fermentation, Saccharose and selected yeasts are added to this blend. The product undergoes a slow “second fermentation” which results in a very fine and persistent perlage. After approximately 30 days, when the residual sugar content is 12 g / I, refermentation is stopped by bringing the temperature to 32°F. The product is then kept at “rest” on the yeasts for another month, and these are then separated by the wine with “tangential” filtration.
Light pink with typical copper hues. Hints of white flowers from Glera variety with violet and raspberry notes from Pinot Nero. On the mouth, the wine is full-bodied, with a clearly perceivable aftertaste of berries. Ideal as an aperitif, it also pairs beautifully with and first course. Serve chilled at 42-56˚F.
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