About this wine
Vinification
The grapes are handled by gravity and vinified off the skins as a white wine at a controlled temperature of 15–18°C. Prise de mousse takes place in pressure tanks with selected yeasts at 13–14°C. Secondary fermentation and maturation on the lees normally continue for approximately 60 days.
Ageing
The wine matures for approximately one month before release.
Technical data
Conegliano Valdobbiadene Prosecco Superiore DOCG Brut. Alcohol: 11.5%. Residual sugar: 9 g/L. Bottle pressure: 5.0 atm. Available format: 0.75 L.
Tasting profile
Pale straw in colour, with fine and persistent perlage. The aroma combines green apple, plum and apricot with delicate floral notes of jasmine, acacia blossom and wisteria. The palate is fresh, with light acidity complementing the fresh, juicy fruit perceived on the nose.
Serving and pairing
Serve at 6–8°C.
