Winemaking:
Fermentation container: Stainless steel.
Fermentation temperature: 16–18C.
Yeasts: selected.
Fermentation time: 8/10 days.
Malolactic fermentation: no.
Sparkling wine making: second fermentation in the bottle without disgorging.
Maturation: bottles remain at least 6 months in a cool and dark place.
Tasting:
Colour: straw yellow with greenish hues.
Bouquet: characteristic aroma of bread crust, accompanied by fruity aromas typical of Prosecco
Taste: dry, with a pleasantly bitter touch that gives complexity to the wine.
Maximum expression: within 18 months from the harvest.
Service: 7/8C out of meal, excellent with light pasta dishes and with fish.
Glass recommended: chalice.
Technical Data:
Sugar content: 10 grams per liter.
Total acidity: 5.6 per liter.
Ph: 3.18
