Valdobbiadene Prosecco Superiore DOCG Extra Dry

Techincal 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: Generous notes of apple and pear
Taste:Harmonious and delicate, pleasantly full-flavoured.

Contains sulfites

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

Sugary residues
17,00 gr/l

Brut

Extra Dry

Dry

Brut

Extra Dry

Dry

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Awards

Technical sheet

Environmental label