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.
Hilly Terrain Area in Treviso
Based on the season; grapes are collected once they are fully mature
155 quintals per hectar
Off skins by gentle pressing, statica decantation and fermentation at controlled temperature
REFERMENTATION AND FINING:
Refermentation in bottle for minimum 180 days
No residual sugar
Store bottles upright in a cool and dry place
Fine and very persistent
Notes of hawthorn flowers, floral and “golden” apple with hints of fermentation
Gently aromatic, gentle and savory
A great match with “soppressa trevigiana”