Elegant, delicate and aromatic Prosecco with hints of apples and honeysuckle. Very easy to enjoy!
Vines are planted at 3,500 to 4,000 rootstocks per hectare and the crop growing technique is typical for this area (with simple or double espalier). Only traditional pruning is used and the annual yield is about 100 tons of grapes.
Harvest is handmade and, in order to avoid any skin or acetic fermentation, the grapes are immediately carried to the vinification cellar during the first hours of the day. Destalking and soft pressing at controlled temperature are the next two steps, where the must is kept in small stainless steel tanks until fermentation is completed. Fermentation is partially interrupted trough the cold-process, and the wine obtained is then transferred into small stainless steel tanks under nitrogen. Around 4 months after vinification, re-fermentation occurs in