PROSECCO SPUMANTE BRUT DOC TREVISO

PRODUCTION AREA AND LOCATION:Alluvial basin of the Piave river.

HARVEST:Harvesting at different times based on the aspect of the vineyard. Usually starts mid September.

VINIFICATION:Soft pressing, cold static decanting of the must and initiation of alcoholic fermentation with selected yeasts at a controlled temperature (16-18°C) for around 60 days.

SECOND FERMENTATION:In autoclave; refermentation for approx. 30 days (Charmat short method) where it then stays on the lees for several weeks. Following this there is the cold tartaric stabilization (4°C), filtration and bottling.

SENSORY CHARACTERISTICS:Brilliant straw yellow in colour with a fine and persistent perlage. The bouquet is fresh and highly perfumed with fruit and citrus overtones which fade to floral. In the mouth the wine is savoury and at the same time dry thanks to the evident acidity.

FOOD PAIRINGS:A classic aperitive, but also a spumante which is an ideal accompaniment for fish, shellfish, risottos and light dishes.
Serve at 6-8°C in flutes.