As we gear up for the 2013 holiday season, we are launching our “31 days of Prosecco”: 31 posts, from today, Dec. 1, until New Year’s eve, each about Prosecco, how and when to serve it, its sensorial virtues, and why we think it’s the bee’s knees.
Today we thought we’d start with some basic information on residual sugar and labeling.
Below you’ll find the info on our Prosecco Extra Dry (including its “RS” or residual sugar).
Stay tuned! We’ll be posting every day until 2014!
Production area: Cornuda/Maser
Grape variety: Glera
Vineyard: sloped, 145 meters a.s.l.
Training system: Guyot-Cappuccina (double-arched cane)
Vine density: 4,400 plants per hectare
Yield: 120 quintals per hectare
Harvest: early, 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: Charmat method in pressure tank at low temperatures
Fermentation time: 35-40 days
Straw yellow color. Creamy fizziness with fine, persisting bubbles.
Intense fruity aromas with notes of yellow apple, pear, and exotic fruit, with hints of wisteria and acacia flower. Well balanced and delicate, with intensely fresh aromatic notes.
Elegant and harmonious on the palate.
An excellent aperitif wine. Pair with dry pastry, finger foods, and cakes. This wine is especially well suited for pandoro and panettone.
Pressure: 4.7 atmospheres
Acidity: 5.9 g/l
Residual sugar: 17 g/l
Serving temperature: 7-8° C.