Prosecco – Brut

Pale straw yellow with golden hues. Green apple and floral notes combine with a cream texture on the palate. Serving Suggestions: Perfect for any celebration.  Serve as an  aperitif or with hors d’oeuvres, cold cuts and fish dishes.

Production Area: Bigolino Valdobbiadene (Treviso) Vineyard: Hilly terrain, at an elevation of 650 - 1300   feet above sea level Training  System: Espallier Soil: Calcareous, clayey Harvest: Third week of September, first week of October Yield: About 3.5 tons per acre

Vinification:  Soft pressing, white wine making method and a 70% yield, fermented for 15-20 days in stainless steel tank and poured into the Charmat tank with the addition of yeasts and sugar to complete the sparkling process. In the Brut version the amount of sugar added is lower than in the Extra Dry version thus resulting in considerably lower residual sugars, just 8-10 grams per liter.