Prosecco Superiore Millesimato
Grapes
98% Glera, 1% Verdisio, 1% Perera
Area of Production
estate-owned vineyards located in San Gallo (near Soligo) at an altitude of 380 mt (1246 ft) a.s.l. and 70% of slope
Soil
clayey, sub-alkaline and rocky-clay
Prise de mousse (sparkling process)
the second fermentation takes place in stainless steel tanks (cuvée close) at temperature controlled with indigenous selected yeasts and lasts 150 days. Tartaric stabilization at low temperature
Residual sugars
1.5 g/l
0.75
x 6
RIVE DI SOLIGO CONEGLIANO
VALDOBBIADENE
D.O.C.G. EXTRA BRUT MILLESIMATO
Soil:
clayey,
sub-alkaline
and rocky-clay
Prestigious Review
I’ve chosen this Prosecco because of its great balance, which is for me its most important characteristic. I immediately noticed an essential difference compared to other wines: a finer perlage and a very pleasant sour sensation. I was afraid to find another Prosecco with a too sweet finish, but it was not the case. It might seem odd, since people usually search for a softer sensation in Prosecco, but when you get used to it you will never go back.
Ilario Perrot - Milan
Awards
CAMPAGNA FINANZIATA AI SENSI DEL REGOLAMENTO CE N. 1308/2013
CAMPAIGN FINANCED ACCORDING TO (EC) REGULATION NO. 1308/2013
