Vinification
Initial destemming and subsequent gentle pressing in a controlled atmosphere environment protected from the risk of oxidation and bacterial proliferation. 1st fermentation with transformation of the must into wine at a controlled temperature between 14° and 16°. With the Martinotti method in an autoclave where the 2nd fermentation takes place for at least 75 days. The fermentation process is monitored and managed, automatically analyzing the evolution and dosing nutrients and oxygen to obtain the best results from the yeast.
Tasting Notes
Bright straw yellow color. Fine and persistent perlage. Clean, elegant and persistent bouquet, pleasantly fruity with clear notes of apple rennet and peach blossom. Comprehensive and versatile, with a marked flavor and balanced acidity . Long and intense aftertaste, with strong fruity notes and a touch of freshness, with a pleasantly dry and harmonious finish. Excellent as an aperitif, it goes well with fish, sushi, seafood, soups, white meats, light dishes and vegetables.
Endnotes
Country: Italy
Region: Veneto
Appellation: Prosecco DOC
Producer: Borgo Molino
Soils: Rugged, of brownish and sandstone origin with a clayey bottom and medium texture.
Grape Varieties: 100% Glera
Serving temperature: 6 – 8 ºC
pH: 3.15
Acidity: 5.7 g/L
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