PROSECCO DOC ExtraDry

Grapes: 100% Glera
Harvest: September

Vinification
Initial de-stemming and subsequent soft pressing (separation of the must from the peel) in an environment in a controlled atmosphere and protected from the risk of oxidation and bacterial proliferation.
1st fermentation with transformation of the must into wine at a controlled temperature between 14 ° -16 °.

Second fermentation
With the Martinotti method in an autoclave where the 2nd fermentation takes place for at least 45 days.
The fermentation process is monitored and managed, automatically analyzing the evolution and dosing nutrients and oxygen to get the best results from the yeast

Analytical data at bottling
Alcohol 11% vol

Tasting
Straw yellow color. Fine and persistent perlage.
Rich and fragrant bouquet, pleasantly fruity reminiscent of Williams pear and golden apple.
Enveloping, soft and balanced, with remarkable freshness enhanced by a floral and fruity note.

DOWNLOAD THE TECHNICAL SHEET