Extra Dry Prosecco
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VINEYARDS Glera
TASTE NOTES
VIEW Pale straw yellow color with green reflections, impeccable in its clarity enriched by a minute of incessant perlage.
SMELL The fruity note emerges with apple, pear and peach. The floral is present with a delicate hint of rose and acacia flower, in the end a faint vegetal note emerges.
TASTE Fresh, the sweet and soft note is perceived which then leaves room for the well-known acidic note, limoncina. Balanced product, light, slender, with excellent drinkability.
ACIDITY 5.5 g / 1
RESIDUAL SUGAR 16 g / 1
ALCOHOL CONTENT 11.5% You.
YIELD 135 q.li/Ha
HARVEST PERIOD First decade of September.
FERMENTATION In white, in the absence of the skins at a controlled temperature of 20 ° C.
AGING In steel tanks for a period of 1 month.
FRUIT SUCTION Method Martinotti {Charmat): slow natural refermentation in autoclave at a temperature of 12-14 ° C with a short rest on the yeasts to preserve the fruitiness. Bottle pressure 4,5 / 5 atm.
PRODUCTION AREA
LOCATION In the heart of the DOCG Conegliano Valdobbiadene Prosecco Superiore territory, on the slopes of the first Dolomitic buttresses in the northern part of the province of Treviso in the Felettano hills.
ALTITUDE 270 m s.1.m.
EXPOSURE East-West
SOIL TYPE Clayey.
PLANTING DENSITY 4,000 plants / Ha
TRAINING FORM Guyot.
TIPS AND FORMATS
COMBINATIONS Ideal as an aperitif, it is well suited to appetizers of fish, crustaceans and molluscs. It goes well with cream desserts and fresh fruit.
SERVING TEMPERATURE 6 – 8 ° C uncorking the bottle at the time of consumption.
GLASS Large tulip with a close-fitting mouth.
CONSERVATION It is a wine to be drunk young, preferably within the year. Bottle placed in a cool, dry place away from light. Avoid long breaks in the refrigerator.
FORMATS Bottle of 75 and 150 cl. Saint Peter