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Wine Making:
The pressing take place when the grapes , harvested by hand and gathered from the various
vineyard, are transported to the winery; it’s accomplished by sophisticated equipment which presses
the grape very gently so that only the free-run juice from the heart of the berry is extracted. After
the pressing, the turbid must is left to rest in stainless steel tanks chilled to a temp. of 41-50 °F (5-10°C). After approximately 10-12 hours, the limpid part of the must has separated from the deposits and fermentation begins. The vinification takes about 15-20 days and is completed in stainless steel tanks kept at a constant temp. of 65-68 °F (18-20° C).
Tasting:
The color is a brilliant straw-yellow enlivened by its perlage ( strands of tiny bubbles). It is characterized by richer flower aromas, it is fresh and quickly palatable. It is elegant and refined, with a simple but important structure.
Grapes:
Prosecco, Muscat
The pressing take place when the grapes , harvested by hand and gathered from the various
vineyard, are transported to the winery; it’s accomplished by sophisticated equipment which presses
the grape very gently so that only the free-run juice from the heart of the berry is extracted. After
the pressing, the turbid must is left to rest in stainless steel tanks chilled to a temp. of 41-50 °F (5-10°C). After approximately 10-12 hours, the limpid part of the must has separated from the deposits and fermentation begins. The vinification takes about 15-20 days and is completed in stainless steel tanks kept at a constant temp. of 65-68 °F (18-20° C).
Tasting:
The color is a brilliant straw-yellow enlivened by its perlage ( strands of tiny bubbles). It is characterized by richer flower aromas, it is fresh and quickly palatable. It is elegant and refined, with a simple but important structure.
Grapes:
Prosecco, Muscat