Project Description
VINIFICATION
The Glera harvest takes place during the second ten days of September. The must obtained by soft-pressing the grapes is immediately separated from the skins, clarified and fermented at a controlled temperature of 17°C, using selected varietal yeasts. Once the base wine has been obtained, it undergoes a second fermentation in pressure tanks (Charmat method), after which it is subjected to cold stabilization and filtering prior to bottling.
TASTING NOTES
The pale straw-yellow colour of this Prosecco is made brighter by crystal clear reflections. The lingering perlage brings out the exquisitely-subtle pear, white-fleshed fruit and white-petaled flowers overtones to the full. Marvellously fruity, pleasantly-dry and superbly fresh on the palate, with a perfectly-balanced texture which combines gentle acidity and a lively, creamy fizziness.
FOOD AND WINE PAIRING
Extremely versatile, all-course wine, perfect in any convivial situation. Superb as aperitif, whenever raising glasses for a toast. The Prosecco Brut is especially suitable for appetizers, raw fish starters and steamed seafood. Unforgettable when paired to chocolate cakes and apple pies.
SERVING TEMPERATURE
6°C
ALCOHOL CONTENT % VOL
11
RESIDUAL SUGAR LEVEL % VOL
1,1