It seems that Livia Drusilla, wife of Emperor Augustus, used it daily and that she attributed medicinal qualities to the ‘Pucino’ wine, today’s Prosecco, which led to her venerable age of 86. This is what Pliny the Elder says in The Naturalis Historia.
The sparkling Prosecco we produce today, in organically, has a low sulphite content and a lively and persistent fizz.
Name: Lightly sparkling wine Prosecco Extra Dry.
Production: Organic wine – Certificate IT BIO 004. Vegan wine.
Grapes: 100% Glera.
Production area: City of Mansuè, locality Basalghelle.
Soil Type: Silt-Sandy and Calcareous.
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.
Smell profile: Nose: fragrance of flowers and fruits, notes of apple. In the mouth,it’s off-dry. The acidity is average, and the sapidity is good.
Food pairing: Light appetizers. Fish or vegetable rice. Second courses of lean fish and grilled vegetables. It’s excellent as drink.
Alcohol: 11% vol. at bottling.
Residual sugar: 10-13 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.)
