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
For more information about ingredients and/or anything else you can write to us at info@lafornase.com or you can call the number found in the contact section.
