Prosecco Extra Dry
Prosecco defined as Extra Dry for the higher quantity of residual sugar. It is chosen by those who prefer soft tastes. A double fermentation gives the wine its typical variety fragrance. Fine and persistent the perlage, memories of field flowers and bread crust to the nose. In the mouth it is velvety, fresh and well-balanced.
of small fried fish
– Giulia y Los Tellarini
– Phyllida Lloyd
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 located in the hilly area of the Euganean Hills, in the town of Torreglia (location Luvigliano). Under organic conversion.
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 to let pressure rise at 4 atmospheres.
bright straw yellow with greenish hues.
characteristic, typical. Memories of wild flowers and apple.
slightly sweet but well balanced and persistent.