Prosecco DOC Treviso Extra Dry

Techcnical sheet

Production Area: Conegliano Valdobbiadene
Grapes variety: Glera
Time of Harvest: Handmade harvest in September
Maximum Yield per HA: 135.000 kg/ha
Vinification: Off-skins with soft pressing fermentation
Primary Fermentation: Static decantation followed by temperature-controlled fermentation
Secondary Fermentation: 30 days
Sparkling Winemaking Method: Refermentation in 25 or 50-hl pressure tanks according to the Charmat method
Bouquet: Intense aroma, fine and persistent notes of fruit, predominant scents of golden apple
Taste:Refreshing and pleasantly full-flavoured
Contains sulfites

Serving Temperature : 6/8°C
Gradation: 11,5 % vol

Sugary residues
14,00 gr/l

Brut

Extra Dry

Dry

Brut

Extra Dry

Dry

Awards

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technical sheet

Environmental label