“And now I would like so much to wet my mouth with that Prosecco, enjoying its apple bouquet.” This is how Aureliano Acanti, a priest and man of letters from Vicenza, described it in 1754. On this occasion, the term ‘Prosecco’ was used for the first time.
With a persistent and sparkling perlage, the Prosecco “Spumante Extra Dry” from the registered designation of origin (Treviso) smells of apple, just like in 1754. It is creamy and smooth on the palate,
lively and continuous.
Name: Sparkling wine Prosecco Extra Dry – DOC Prosecco Treviso.
Production: Organic wine – Certificate IT BIO 004. Vegan wine.
Grapes: 100% Glera.
Production area: City of Mansuè, locality Basalghelle.
Soil Type: Silt-Sandy.
Harvest: In the cooler hours of the day. The glera grapes, is harvested in the first ten days of September.
Vilification and refinement: The grapes, harvest and selected by hand, are immediately softly pressed. The wine makes the first fermentation in steel containers (the temperature is controlled). Then, it makes the second fermentation,and then it refines in autoclave, about for 3 months. Tank “Martinotti Charmat” method.
Colour: Light pale yellow, with green reflections. The bubbles create a persistent foam, it’s fresh on the palate.
Smell profile: Nose: fragrance of flowers and fruits, apple and pear. In the mouth, it’s off-dry and sweetish. The acidity verage, and the sapidity is good. The wine is balanced.
Food pairing: Legume soup, fish soup. First courses of white meat. Unseasoned cheeses. White meat. Poultry. It’s excellent with dessert as tart. And it’s excellent as aperitif.
Alcohol: 11,5% vol. at bottling.
Residual sugar: 13-16 gr/liter.
Service Temp.: 4°C.
Production: Less then 10.000 bottles in a year.
Packaging:
Bottle: 750 ml e Magnum 1,5 liter.
Box: 6 bottles (750 ml.)
