Prosecco Superiore Millesimato Cuvée

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: Fruity scents of white peach, pear and apple, light hints of acacia blossoms
Taste: Elegant, harmonious.

Contains sulfites