ASOLO PROSECCO EXTRA BRUT
Production area: Monfumo
Grape variety: Glera e vecchie varietà (Bianchetta, Perera)
Vineyard: sloped, 250/300 meters a.s.l.
Training system: Guyot-Cappuccina (double-arched cane)
Harvest: 10/30 September – hand picked
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 pressure tank at low temperatures
Fermentation time: 40-50 days
Light, soft fizziness with persistent bubbles
Fresh aromas with notes of golden apple, grapefruit
Elegant and well balanced flavor
Pair with appetizers and fish dishes
Pressure: 4.5 atmospheres
Acidity: 5.2 g/l
Residual sugar: 4 g/l
Serving temperature: 6-8° C.