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 for approximately 12 hours and then fermentation begins. Viniﬁcation in stainless takes about 15-20 days at 18-20°C (65- 68°F) to develop the natural sparkles.
Antique rosé in color, with ﬁne and persistent perlage. Intense with light yeasty notes, along with hints of violets and roses on the nose. Fresh and full with strawberry and raspberry notes.
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