Cabert line
Prosecco
DOC Prosecco
Fruity and floral, fresh
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 stainless steel tanks. The second fermentation is in autoclave keeping contact with the lees for 2 months.
Ripening
The end of August
Style
Sparkling, smooth
Serving temperature
8 - 10° C
Technical analysis
Alcohol: 11,00 %vol
Contains sulphites
Description
Fruity and floral, fresh.
