Prosecco is the link between the venetian tradition and the international taste. We pick the grapes around mid September. We choose the best ones and bring them to fermentation. The bubbles are fine and persistent. The color is straw yellow. The scents are of bread-crust and field flowers. Typical of the variety. In the mouth it is velvety, well-balanced and persistent.
– with polenta (SQUILL FISH with cornmeal mush)
– The Deep Field
– Fatih Akin
100% Glera (already known as Prosecco)
hand-picking of grapes in the middle of September with
a selection of bunches. Intact grapes with a slightly early harvest.
owned vineyards that are more than 30 years old. They are cultivated using the “espalier” system and are located in the hilly area of the Euganean Hills, in the town of Torreglia (location Luvigliano). Under organic concersion.
clay soil, quite calcareous with a south-east exposure.
soft pressing than the must is cooled, decanted and fermented at a controlled temperature (about 17°C). Second fermentation: in December the filtered wine is refermented in closed tanks after the addition of yeasts and sugars so as to let pressure rise at 4 atmospheres.
bright straw yellow with greenish hues.
characteristic, typical. Memories of wild flowers and apple.
balanced and persistent.