Prosecco

The vineyards are located in the hills and are north facing. The hillside sites experience cooler nights, allowing the aromatic compounds of the grapes to develop. The vines are trained using the Guyot system. The soil is calcareous and of volcanic origin.

This Prosecco was made using the Charmat method. The grapes were hand-picked, and the stalks removed before crushing. After soft pressing the must was fermented in temperature controlled stainless-steel tanks until 10% ABV was reached. The wine was then moved on to pressurised tanks (autoclave) and an addition of yeast and sugar started a second fermentation under pressure. The CO2 generated by this second fermentation dissolved in the wine making it sparkling. After filtration and centrifugation, the wine was refrigerated and bottled under pressure to preserve the right level of dissolved CO2. The wine is “spumante” or “fully sparkling” as the pressure in the bottle is above 3 bars.

This Prosecco is a light straw yellow with fine bubbles. A pleasant bouquet with notes of pear and white flowers that follow onto a palate which is bright and clean with a refreshing finish.