Prosecco DOC - Sparkling Aromatic Wine Brut

PROSECCO DOC TREVISO

CLASSIFICATION:Quality aromatic sparkling wine produced in the D.O.C.region.

PRODUCTION AREA:Prosecco is a typical wine of the Veneto region. Theproduction area extends in the province of Treviso in theDOC area of Prosecco including the hills of morainic origin over the plain with medium-textured soils of alluvial origin.

TRAINING:Single espalier, double canopy and radiating systems with2000-2300 vines per hectare.

YELD PER HECTARE:Max. 180 quintals of grapes on average.

HARVESTING PERIOD:Second ten days of September.

VINIFICATION:Whole grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled temperature tanks where it remains until it is used for the production of the sparkling wine.

SECONDARY FERMENTATION:The must with added yeast cultures selected by La Gioiosais then put into vessels where fermentation takes place at a controlled temperature of 15-16°C to enhance all theharvest fragrances. Upon reaching the required alcohol and sugar content fermentation is stopped by refrigeration. After a short settling period the sparkling wine is ready forbottling.

DISTINCTIVE FEATURES:Very pale straw yellow and a fine, persistent perlage. The aroma is fruity and flowery with hints of ripe golden appleand small mountain flowers. The dry, fresh and flavoursome sensation on the palate is followed by a fruity and harmonious aftertaste.

SERVING SUGGESTIONS:An excellent aperitif to accompany savouries. Ideal withsteamed shellfish.

SERVING TEMPERATURE:6-8°C

AVERAGE DATA:

Alcohol content 11% vol

Sugar content 14 g/1

Acidity 5,8 g/1

Grapes Used: Prosecco 100%