Description
Technical Information
ZONE 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 OF GRAPES FOR HA: 180 q.li/ha
WINEMAKING: white vinification with soft pressing
PRIMARY FERMENTATION: statical decantation and temperature controlled fermentation
FOAMING: 30 – 40 days
FINING: 1 – 3 months
SPARKLING WINEMAKING METHOD: Rifermentation in big tanks “Matteotti Method”
Analytics Features
ALCOHOL: 11,5% vol.
SUGAR RESIDUE: 15 gr/lt
Storage and Service
STORAGE: bottles should be kept upright in a cool and dark place
SERVING TEMPERATURE: 8 °C
Organoleptic features
PERLAGE: fine and persistent
MOUSSE: creamy
BOUQUET: the aroma is reminiscent of floral hints of rose, fruity notes of white peach, pear and apple
TASTE: harmonious and delicate, sapid and slightly aromatic
Food Matching
. Harmonious and delicate, sapid and slightly aromatic.
How to describe on wine list
PROSECCO DOC EXTRA DRY 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.
