Valdobbiadene Prosecco Superiore DOCG Brut

Technical 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: 40 days
Sparkling Winemaking Method: Refermentation in 25 or 50-hl pressure tanks according to the Charmat method
Bouquet: Citrusy aromas, sided by hints of white-pulp fruit.
Taste:Lean and full-flavoured

Contains sulfites

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

Sugary residues
6,5 gr/l

Brut

Extra Dry

Dry

Brut

Extra Dry

Dry

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Awards

technical sheet

Environmental label