Once the best grapes have been picked, the white wine can be produced, transforming sugars into alcohol and carbon dioxide. Yeast activity, also known as fermentation, lasts around 15-20 days at a maximum temperature of 18°C to preserve the most delicate aromas and flavours. The first variety to be bottled is Prosecco Tranquillo, while the Frizzante and Spumante varieties require a second natural fermentation. The second fermentation, which uses the Italian Method also known as the Martinotti Method, occurs in large pressure chambers called autoclaves. This is how the wine acquires its famous bubbles. Towards the end of the process of producing sparkling wine, which takes at least 30 days, the temperature is reduced in order to end fermentation, leaving a residual sugar content that gives the wine an even, balanced flavour.
Clear straw yellow, with greenish tinges; Its perlage is soft but persistent with a foamy feeling. Intense, fragrant and variegated, with notes of Golden apple and peach. Sweet fruit and vibrant acidity balance gracefully on the palate. Round, gentle finish with lingering notes of fresh fruit.
Excellent with seafood, appetisers and light meals but it is also delicious on its own as an aperitif.
Alcohol content: 11 %
Residual sugar: 14 g/l
Total acidity: 5,5%
6 - 8 Celsius (42 - 46 Fahrenheit)
Bottle content: 75 cl (750 ml)
Data sheet download
Bottles per case: 6 EU (12 USA)
Cases EU pallet: 80
Cases US pallet: 60