Grapes types: Glera, ancient Prosecco’s name. Bunch: big, with one wing. Vinification/Fermentation: the must is fermented separately from the skins by soft pressing. The first fermentation is activated by selected yeasts and controlled temperature in stailess steel tanks. The second fermentation is in autoclave keeping contact with the lees for 2 months. Style: sparkling, smooth. Description: fruity and floral, fresh.
Gastronomic pairing : fresh bread hints with a mild yeast flavour. Persistent sparkles and perlage. Hors d’oeuvres and suitable for delicate and elegant courses
Country of origin:
Cantina di Bertiolo Spa,Via Madonna 27,33032 Bertiolo,IT