Treviso and Venice
Soft treading, fermentation at a controlled
temperature (15 – 18 °C) with selected yeasts.
Maturation in steel tanks.
Sparkling technology with Charmat method
in steel autoclave.
Microfiltration before bottling to separate
the yeast from the sparkling wine.
Total acidity : 6,00 g/l
Alcoholic degree: 11,0%
Sugar: 20 g/l
Pressure: 4,50 bar
This popular prosecco is presented to the eye with a fine and persistent perlage. The intense and elegant fragrance, with hints of fresh fruit and honey, anticipates an expression of taste that evolves, growing between freshness and softness, vibrancy and smoothness, flavor and sweetness, all together developing a fruity fragrant. Taste of substantial size, soft and fresh, closely with the scent.
Serving temperature: 6 – 8 °C