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proseccodoc

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:

Fruity and floral, fresh

GASTRONOMIC PAIRING:

Excellent aperitif, ideal with delicate courses and fruitcakes

SERVING TEMPERATURE:

8 - 10° C

TECHNICAL ANALYSIS:

Alcohol 11,00 %vol

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