Prosecco Extra Dry
Prosecco defined as Extra Dry for the higher quantity of residual sugar. It is chosen by those who prefer soft tastes. Aperitif wine, it can be even paired with light meals.
of small fried fish
– Giulia y Los Tellarini
– Phyllida Lloyd
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.
bright straw yellow.
characteristic, typical of the grape. Hints of wildflowers, apple and bread crust.
velvety and with a good balance between its slightly sweet flavour and freshness.