Prosecco Doc Treviso Fermentazione sui lieviti

Prosecco DOC Treviso Fermentazione sui lieviti

Grapes: 100% Glera

Production area: vineyards are located in province of Treviso, inside Doc prosecco area.

Training system: Sylvoz and double inverted.

Per hectare yield: max. 180 quintals per hectare.

Harvest period: from the end of August to mid-September.

Winemaking: vinification in white with soft pressing of the grapes and fermentation at controlled temperature.

Making of spume: refermentation in the bottle.


straw yellow lightly turbid for the present of yeats in the bottle.
Perlage: fine and persistent bubble with creamy spume.

Perfumes: fruity and intense with bread crust and yeast note.

Taste: dry and decisive with mineral finish.


Serving temperature: 8 – 10 °C

Alcohol: 11.00 % vol.

Sugar residual: 0 g/l

prosecchi sparkling wine, PROSECCO - SPARKLING WINE