VINIFICATION:The most is divided from the skins at once and then passed into a steel tank where it completes its fermentation for about 8/10 days at a controlled temperature of 18°C.
Afterwards the wine is stored in a special tank with the addition of must which has the same alcohol content. The wine is left for a new fermentation till it gets the desired over-pressure (5 atmospheres), therefore, after filtration, the wine will be bottled off.
HARVEST DATE: second half of September
CELLARING: 2 years
ALCOHOL CONTENT: 11% Vol.
TOTAL ACIDITY (as tartaric acid): 5,8-6 g/l
REDUCING SUGAR: 12 – 14 g/l
TASTING NOTES:The Prosecco di Valdobbiadene DOCG spumante is an exquisite experience characterised by its persistent effervescence. The colour is a straw shade of yellow reflecting springs rays of sunshine while the flavour is harmoniously balanced with delicate fruity notes, a low acidity and a moderate alcohol content. Prosecco should be consumed when still young to fully appreciate the sparkling (perlage) fragrance and flavour.
CULINARY SUGGESTIONS:Excellent with vegetable or seafood starters, various kind of soups, risotto and first courses with vegetables, or light fish based dishes. Ideal as aperitif.
SERVING TEMPERATURE: 8°-10°C