Colour: Straw-yellow with faint greenish reflections
Nose: Delicate aromas, fruity and floral notes reminiscent of ripe exotic fruit.
Taste: Elegant, with the right softness that accompanies the light acid note with balance
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-shaped glass is recommended.
Pairings: Excellent after a meal and a perfect accompaniment for dry pastries, fruit tarts and other traditional Italian desserts.
THE SELECTION
Millesimato
Conegliano Valdobbiadene
PROSECCO SUPERIORE
D.O.C.G. DRY MILLESIMATO
Colour: Straw-yellow with faint greenish reflections
Nose: Delicate aromas, fruity and floral notes reminiscent of ripe exotic fruit.
Taste: Elegant, with the right softness that accompanies the light acid note with balance
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-shaped glass is recommended.
Pairings: Excellent after a meal and a perfect accompaniment for dry pastries, fruit tarts and other traditional Italian desserts.
TECHNICAL SHEET
Designation: Conegliano Valdobbiadene D.O.C.G.
Grape variety: Glera
Vineyard characteristics: Limestone and morainal soil, vines grown with the Sylvoz form, density 3300 vines/ha
Average production: 120 quintals/ha
Harvest period: 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 deposits and slowly clear up. This develops the base wine, the starting point for the sparkling wine production process.
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: 22 g/l
Alcohol: 11.5% vol.
