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Prosecco

 

An elegantly fruity spumante with a subtle and lasting sparkle. Straw-coloured with a richly intense aroma reminiscent of meadow flowers and acacia blossom. A smooth and delicious flavour with excellent harmony.

GRAPES: Prosecco

VINEYARDS: The vines are situated in the traditional hilly areas of Prosecco production where the marly soil is mixed also with clay.

PLANTING SYSTEM: Sylvoz or Cappuccina system with double arched canes. 2,500-3,000 plants/ hectare

HARVESTING: The harvest is usually between the middle of September and the middle of October and is only done by hand.

VINIFICATION: The soft pressing of the grapes is done using pneumatic presses. After the static decanting of the must, the vinification continues with controlled temperature fermentation at 15 – 18°C. There follows a period in stainless steel for 2-3 months. The spumante effect is achieved using stainless steel autoclaves followed by tartaric stabilisation under cold conditions.

FOOD PAIRING: Ideal as an aperitif and a good choice for a buffet as it is versatile enough to match a variety of foods.