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: 10 September – 20 September
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: 6 – 12 months
SPARKLING WINEMAKING METHOD: Rifermentation in bottle
Analytics Features
ALCOHOL: 11,5% vol.
SUGAR RESIDUE: 0,07 gr/lt
Storage and Service
STORAGE: bottles should be kept upright in a cool and dark place
SERVING TEMPERATURE: 6 – 8 °C
Organoleptic features
PERLAGE: fine and delicate
BOUQUET: apple and pear, but also white peach
TASTE: dry, fresh and sapid
Food Matching
It’s a Prosecco for the whole meal. You can choose whether to drink it clear or cloudy: in the first case you have to open the bottle and without shaking pour it into a carafe; in the second case you have to pour the wine directly into glasses, at first it will be clear then gradually richer in its natural deposits.
How to describe on wine list
PROSECCO DOC SPARKLING BOTTLE REFERMENTATION 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.
