CLASSIFICATION
Sparkling wine from the D.O.C. Region, organic, brood.
PRODUCTION AREA
The vineyards are in Prosecco DOC
Cultivation, cultivated in medium to alluvial soils, is carried out
under organic viticulture. The biological value takes on even more profound significance with the associated quality and the special properties of the terroir. This connection is always protected and valued by the company.
GRAPE GROWING
Single trellis, double canopy and radiation systems
with 2300 vines per hectare.
Yield per hectare maximum 180 quintals of grapes.
Harvest period second ten days in September.
MANUFACTURING
The whole grapes are put into the compressed air press, gently pressed. The resulting juice is placed in controlled temperature tanks where it remains until it is used to make the sparkling wine. This guarantees that the Prosecco always has the highest level of freshness during production.
SECONDARY FERMENTATION
Addition of yeast cultures selected by La Gioiosa, the must is then poured into vessels where fermentation takes place.
At a controlled temperature of 15-16 ° C, you will improve all the scents of the harvest. When the required alcohol and sugar content is reached, the fermentation is stopped by cooling. After a short rest period, the Prosecco is ready to be filled. The second fermentation is done in such a way as to preserve all of the aromatic heritage and create floral and fruit flavors typical of the variety and the area.
FEATURES
Very pale straw yellow and fine, persistent perlage. The
The aroma is fruity and floral with hints of ripe gold
Apple and small mountain flowers. A dry, soft and tasty feeling follows on the palate, followed by one
fruity and harmonious finish.
MATCH WITH
An excellent aperitif, perfect with shellfish or fried fish.
SERVING TEMPERATURE
6-8 ° C.
TECHNICAL SPECIFICATIONS
Alcohol 11% vol
Sugar content 14 g / l
Acidity 5.8 g / l