GRAPE VARIETY: Pure Prosecco-Brut.
TERRAIN: silt-clay, limestone soil rich with microelements.
CULTIVATION: Guyot, with a density of 4.000Plants/hectare.
HARVEST PERIOD: Second half of September.
VINIFICATION: Soft pressing of the grapes in a reducing environment. Fermentation at a controlled temperature of 15°C to obtain a clean base wine. Second fermentation according to the Charmat method for 20 days at a controlled temperature of around 14°C.

SKU: Prosecco Category: Tags: , ,