Description
Technical Information
ZONA OF ORIGIN: Meduna di Livenza, Treviso – Veneto / Pasiano di Pordenone, Pordenone – Friuli Venezia Giulia
VARIETAL: Prosecco
TRAINING SYSTEM: Sylvoz
HARVEST PERIOD: 20 September – 10 October
MAX-YELD IN KG OF GRAPES FOR HA: 180 qli/ha
WINEMAKING: off skins by gentle pressing
PRIMARY FERMENTATION: statical decantation and temperature controlled fermentation
FOAMING: 30 – 40 days
FINING: 1 – 3 months
SPARKLING WINEMAKING METHOD: refermentation in big tanks “Martinotti Method”
Analytical Feautures
ALCOHOL: 11,5% vol.
SUGAR RESIDUE: 8 gr/lt
Storage and Service
STORAGE: refermentation in big tanks “Martinotti Method”
SERVING TEMPERATURE: 8 °C
Organoleptic Feautures
PERLAGE: refermentation in big tanks “Martinotti Method”
MOUSSE: creamy
BOUQUET: floral notes of rose, acacia, yellow flowers of field and fruity notes of white peach, pear and apple.
TASTE: dry and fruity
Food Matching
It is an excellent aperitif and goes well with cicchetteria, cheese and risotto.
How to describe on wine list
PROSECCO DOC BRUT ORGANIC
