Frizzante
IGT Veneto

Fermentazione naturale in bottiglia

The grandfather of prosecco, made with the old method of refermentation in the bottle in use before modern technologies. A very important thing is to pour it into a decanter before serving it so that it is decanted and the yeasts are deposited on the bottom. The refermentation in the bottle does not include the disgorgement like in the classic method that’s why the yeasts are left inside the bottle.
It has a more decise character, a foggy look and a more dry but fruity taste, flavours like ananas mixed with a sapid minerality.

PROSUCTION SITE:

Hilly Terrain Area in Treviso

GRAPES:

Glera

GROWING METHOD:

Cappuccina modificata

HARVEST PERIOD:

Based on the season; grapes are collected once they are fully mature

GRAPE YIELD:

155 quintals per hectar

TECHNOLOGY:

Off skins by gentle pressing, statica decantation and fermentation at controlled temperature

REFERMENTATION AND FINING:

Refermentation in bottle for minimum 180 days

ALCOHOL LEVEL:

11 %

RESIDUAL SUGAR:

No residual sugar

TOTAL ACIDITY:

4,3 g/l

PRESSURE:

2,5 atm

CELLARING:

Store bottles upright in a cool and dry place

SERVING TEMPERATURE:

4°C

PERLAGE:

Fine and very persistent

SCENT:

Notes of hawthorn flowers, floral and “golden” apple with hints of fermentation

TASTING NOTES:

Gently aromatic, gentle and savory

FOOD COMBINATION:

A great match with “soppressa trevigiana”