Prosecco is the link between the venetian tradition and the international taste. We pick the grapes around mid September. Perfect as aperitif or with light meals.
– with polenta (SQUILL FISH with cornmeal mush)
– The Deep Field
– Fatih Akin
100% Glera (already known as Prosecco)
hand-picking of grapes between the end of August and the beginning of September.
organic farming. The vines are in the hilly area of the Regional Park of the Euganean Hills, in the town of Torreglia (location Luvigliano)
clay soil, quite calcareous with a south-east exposure.
destemming and soft pressing of the grapes. Then the must is cooled, decanted and fermented at a controlled temperature (about 17°C). The second fermentation takes place in December, when the cleared wine is refermented in tanks after the addition of yeasts and sugars so as to bring pressure at about 4 atmospheres.
brilliant straw yellow.
fresh and floral. Hints of wildflowers and apple.
savory and fresh, it’s well balanced with a semi-aromatic and persistent aftertaste.