PROSECCO DOC SPUMANTE MILLESIMATO
Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down at 12°C to maintain flavours. Must is left to sediment and drawn off in refrigerated tanks for alcoholic fermentation. It is drawn off and blend is punt into refrigerated tanks for blocking malolactic fermentation.
Grapes: Made from Prosecco grapes (Charmat method)
To be served at: 6-8° C
Alcohol Content: 11,50°
Total acidity: 5.70 g/l
Net extract: 21.50 g/l
Plant breeding: Sylvoz
Production per hectare: 60/70 quintals
Harvesting period: Mid- September
Refinement: The "pied de cuvee" is activated for re-fermentation at 16° till the complete development of sugars. Wine is kept shortly in yeasts and then bottled.