ABOUT THIS PROJECT

Prosecco DOC Treviso Fermentazione sui lieviti

Grapes: 100% Glera

Production area: Teviso province, inside Prosecco DOC area

Training system: Sylvoz

Per hectare yield:.max. 180 quintals per hectare

Harvest period: first and second weeks of September

Winemaking: hand-picked, soft pressing, white wine vinification and following temperature controlled fermentation.

Secondary fermentation: natural fermentation in bottle

Perlage: fine and persistent bubble with creamy spume

Colour: straw yellow lightly turbid for the present of yeats in the bottle

Smell: fruity and intense with bread crust and yeast note

Taste: dry and decisive with mineral finish

Suggestion for service: for those people who prefer turbid, turn the bottle slowly for 30 seconds before uncorking

Food pairing: traditionally with typical salami and sausage, excellent to accompany a full meal and with fish dishes and white meat

Serving temperature: 8 – 10 °C

Alcohol: 11.00 % vol.

Sugar residual: 0 g/l

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