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violino prosecco tappo vite

BUNCH:

big, with one wing.

VINIFICATION / FERMENTATION:

The must is fermented separately from the skins by soft pressing. The first fermentation is activated by selected yeasts and controlled temperature in stailess steel tanks. The second fermentation is in autoclave keeping contact with the lees for 2 months.

STYLE:

sparkling, smooth.

DESCRIPTION:

ruity and floral, fresh.

GASTRONOMIC PAIRING:

excellent aperitif, ideal with delicate courses
.

SERVING TEMPERATURE:

8-10° C


TECHNICAL ANALYSIS:

alcohol 11% vol