PROSECCO DOC extra dry

Glera 100%

Aromatic and delicate with notes of wisteria flowers, citrus and endowed with a contained amiability.

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€ 9.00

/ 75ml

painings

Ideal to be uncorked as an aperitif and served between meals. It accompanies delicate and refined dishes based on vegetables, white meats and fish.

teasting temperature

6-8 °C

designation

Prosecco DOC Extra Dry

site

Cortelà, frazione di Vò Euganeo, Padova (ITALIA)

harvest

Manual with selection of the bunches

vines

Glera 100%

Manual with selection of the bunches

south-southeast 100-150 meters above sea level

vine training system

double upside down

number of plants per hectar

3000 viti/ha

age of vines

45 years old

yield per hectar

10.000 kg

harvest time

Firsthalf of September

winemaking

The must obtained from softly pressed grapes, after a static decantation, is fermented at a controlled temperature of 15-16 ° C. The second fermentation takes place using the Charmat method, in a large hermetically sealed container called an autoclave, with the inoculation of selected yeasts, over a period of about 20-30 days at a temperature of 14 ° C. After an aging of 1-2 months, the wine is ready for bottling.

Organoleptic characteristics

Wine with a pale straw yellow color, it has a fine and persistent perlage with a creamy froth. The nose is aromatic, delicate, with notes of wisteria and acacia flowers. It also has hints of citrus and fruit such as apple and pear. Endowed with contained amiability, on the palate it is harmonious, fresh, slender, with excellent flavor.

Ideal to be uncorked as an aperitif and served between meals. It accompanies delicate and refined dishes based on vegetables, white meats and fish.

Ideal to be uncorked as an aperitif and served between meals. It accompanies delicate and refined dishes based on vegetables, white meats and fish.

2018 HARVEST ANALYTICAL DATA

alcool

11,5% vol

glucose and fructose

13 g/l

total acidity

6,1 g/l

Volatile Acidity

0,19 g/l

Total Sulfur Dioxide

68 mg/l

Overpressure

3,5 bar

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