Grape varieties: 90% Glera, 5% Bianchetta, 5% Perera
Area of origin: selected grapes from “Cé de Pera” area in Campea di Miane
Altitude: 300-350 meters above sea level.
Composition of the soil: clay soil of alluvial nature, with sandstone
Vine training system: “double- arched cane” and “guyot”
Vine density: 3500 plants/ha
Exposition: north – south
Yield per hectare: 12. 000 kg/ha
Harvest period: first – second decade of September or when reaching the
Residual sugar: 12 g/L
Duration of the sparkling wine processing: 30 days in pressurised tanks.
Recommended serving temperature: 4 – 6 °C
Prosecco is a grape variety which is now considered autochthonous of the Conegliano Valdobbiadene hills where the tradition and the quality of the grapes express the best of its characteristics. The right exposition, the composition of the soil and particularly the climate create the perfect microclimate which gives and defines a particular personality of the product, from the row material to the end product. It’s the excellent expression of its area of origin and the meticulous care used during the grapes’ processing. This product represents the end result of processing methods consolidated and refined during the years which have enabled to obtain this very delicate and fruity wine rich of unique and definite aromas.
Vinification: the grapes are the result of a careful selection of the bunches which are harvested upon their aromatic ripeness. This enables to obtain the highest freshness. The harvest is handmade and the grapes are immediately transported to the winery, using baskets which can carry max. 15 Kg, There, a soft pressing of the grapes takes place in order to obtain the free-run juice. The must is then left to settle, after which the fermentation is started thanks to selected yeasts. Once the fermentation has finished, the wine so obtained continues its refinement for additional 2 months. It will then be the base wine for the sparkling wine processing which takes place in pressurised tanks, according to the Charmat method.
Organoleptic properties: pale straw yellow in colour wine with a fine and persistent perlage. It presents fruity – floral aromas with delicate typical scents of green apple, pear, white fruits in general, almond and acacia flowers. The delicate bouquet is supported by a good freshness and an after taste which enables to perceive again all fragrances. It expresses a right taste fragrance balance, thanks to the lively perlage and the pleasant freshness.
Food affinities: wine which can be drunk throughout the meal, ideal as aperitif or to accompany the hors d’oeuvres. It can perfectly be served with fried food, simple fish or white meat – based first and main courses , as well.