Yesterday, we began our series of “31 Days of Prosecco” with a post on our Prosecco Extra Dry together with a chart listing the EU classifications for residual sugar.
(You can see all of the “31 Days of Prosecco” here.)
Today, we’re posting the fact sheet for our Prosecco “dry,” which has a slightly level of residual sugar.
Both the “dry” and the “extra dry” are ideal for the holidays when many meals are composed of both sweet and savory dishes. The gentle sweetness of these wines gives them more versatility and they’ll pair well with dishes like roast turkey or ham and desserts like cakes and pies.
Prosecco Spumante Dry
Asolo Prosecco Superiore DOCG
Production area: Maser
Grape variety: Glera
Vineyard: sloped, 145 meters a.s.l.
Training system: Guyot
Yield: 100 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: 50-70 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: 4.8 atmospheres
Acidity: 6.3 g/l
Residual sugar: 23 g/l
Serving temperature: 6-8° C.