Colour: Straw-yellow with faint greenish reflections
Nose: Broad exotic aromas enriched by subtle floral notes.
Taste: Balanced between sweetness and acidity, it makes for an immediate and very pleasant wine.
Storage and serving: Bottles should be stored in a cool dry environment, away from light and sources of heat. Serve at a temperature between 6–8 °C. A rather large tulip goblet is recommended.
Pairing: Am extremely versatile wine that is well suited to different occasions, from the classic aperitif to the entire meal.
THE SELECTION
Soliz
TREVISO
PROSECCO
D.O.C. EXTRA DRY
Colour: Straw-yellow with faint greenish reflections
Nose: Broad exotic aromas enriched by subtle floral notes.
Taste: Balanced between sweetness and acidity, it makes for an immediate and very pleasant wine.
Storage and serving: Bottles should be stored in a cool dry environment, away from light and sources of heat. Serve at a temperature between 6–8 °C. A rather large tulip goblet is recommended.
Pairing: Am extremely versatile wine that is well suited to different occasions, from the classic aperitif to the entire meal.
WINE TECHNICAL SHEETS
Denomination: Treviso D.O.C.
Grape variety: Glera
Vineyard characteristics: Calcareous and morainic soil, vines grown with the Sylvoz form, vine density 3300 vines/ha
Average production: 120 quintals/ha
Harvest Time: September
Harvesting method: Manual
Pressing/Decanting/Vinification: After harvesting, the grapes are brought to the cellar and processed with special presses that apply a delicate pressure to extract only the free-run must. The cloudy must is left to rest cold for at least one night in steel tanks. Once natural clarification has occurred, the sediment is removed. The vinification takes place thanks to the indigenous natural yeasts which, added to the must, trigger and sustain the alcoholic fermentation in steel tanks at a temperature of 18–20 °C for 15–20 days. Subsequently, the wine, already loaded with its aromas, begins to mature: the low temperatures of the winter months favour the precipitation of the deposits and slowly clear up. This develops the base wine, the starting point for sparkling wine.
Second fermentation: Second fermentation takes place according to the Martinotti-Charmat method which involves a natural refermentation in autoclaves that generally does not exceed 30 days
Sugar Residue: 16 g/L
Alcohol: 11.5% vol.
