Description

Sourced in Northern Italy, the grapes used to make this Prosecco are both hand and machine-picked. The wine is the result of destemming, traditional pressing and an 8 day fermentation at 16°C – 19°C in 300-600 hl tanks. This is followed by a second fermentation which lasts for 30 days. The wine is then stored in stainless steel tanks for up to 6 months until it is bottled at a pressure of 5.5 bar with 16 g/l of residual sugar and a total acidity of 6.20 g/l.