Production Method: After harvesting, the grapes are soft pressed and then vinified in white (without the skins) at 18°C. Particular attention is given to the fermentation temperature in order to enhance the aromatic characteristics of Prosecco.
Sparkling method: Martinotti Method for slow re-fermentation in big closed vats, on 15-17°C
Visual exam: Straw yellow with greenish reflections, thin perlage, rich and persistent.
Olfactory exam: The aroma is intense and persistent, fruity, of quality, clearly reminiscent of the Golden apple and the scent of acacia flowers.
Taste exam: Taste sweet and fresh, pleasant, of great softness and stable balance, with good persistence and fruity finish.
Alcohol content: 11.5% vol.
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