After soft pressing, the grapes are removed from skins and fermented with selected yeasts at a controlled temperature of 16-18°C. The Charmat method then takes place in an autoclave for 30 days, and the juice remains in contact with yeast for several weeks. It refines for a few months in bottle to enhance aromaticity.
Fresh, elegant and versatile, this is a Prosecco that can be enjoyed across many occasions - but pairs particularly well with shellfish canapes and cured Italian meats.
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