Prosecco DOC
SOIL: CALCAREOUS- MARLY
HARVEST PERIOD: AUGUST
AGING: 3 – 4 MONTHS
CHEMICAL ANALYSIS
ALCOHOL: 11.00% – 12.00%
SUGAR: 12.00 – 17.00 g/l
ACIDITY: 6.00 – 8.00 g/l
SULFUR: 70- 100 mg/l
FEATURE: SPARKLING CHARMAT METHOD
PRODUCTION PROCESS:
The process of sparkling wine begins with the production of a base wine obtained from the classic white winemaking, mostly in steel, and with a low alcohol content – usually 9.5-10.5% alcohol.
The base wine is added with yeasts and sugars in sufficient quantity to trigger the refermentation process called foaming.
Still in an autoclave, the sparkling wine is filtered to separate it from the dregs that formed during the sparkling process. It then passes into a second autoclave to be bottled and capped with the classic mushroom cap.
The prosecco then rests in the cellar for some time before being put on the market.
ORGANOLEPTIC CHARACTERISTICS:
Color: pale straw yellow, lively and bright.
Aroma: thin and characteristic with a slight hint of sour apple and withered acacia flowers.
Taste: dry with a slight bitter scent, the perlage is fine and persistent.
Serving Temperature: 6 -8 ° C.
It can be kept: for 2 – 3 years.
PLATES TO ACCOMPANY
Excellent for aperitifs and fish dishes