ASOLO PROSECCO DRY
Production area: Maser
Grape variety: Glera
Vineyard: sloped, 145 meters a.s.l.
Training system: Guyot – organic
Harvest: 10/30 September, picked by hand
Vinification: the grapes are soft-pressed with a pneumatic press followed by static racking of the must and temperature-controlled fermentation (18-20° C.) with cultured yeast; the wine is then aged on its lees in stainless-steel vats for 3 months.
Secondary fermentation: Martinotti method in pressurized tanks at low temperatures
Fermentation time: 40/50 days.
Light, soft fizziness with persistent bubbles makes this elegant wine stand apart from the rest.
Fresh fruity aromas with hints of sour apple and banana and floral notes dominated by acacia flower.
Elegant flavor, slightly sweet, velvety, refined, and lingering on the palate.
An ideal wine for festive occasions and dry pastry.
Pressure: 4.5 atmospheres
Acidity: 5.4 g/l
Residual sugar: 23 g/l
Serving temperature: 6-8° C.