Terroir: The grapes used for Prosecco DOC Rose come from the area of the Prosecco Denomination, renowned for the production of the famous bubbles, well known in the entire world. As a matter of fact the particular pedo-climatic characteristics, allow to obtain grapes with a good sugar content, but above all 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, to transform the natural sugar into alcohol and carbon dioxide. 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 O degrees Celsius. The product is then kept at “rest” on the yeasts for another month, and these are then separated by the wine with “tangential” filtration. The sparkling wine is then stored at -2 degrees Celsius and ready to be bottled in white glass to highlight the particular “Provencal pink” nuance of this delightful sparkling wine.
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