Botter / Prosecco DOC
Vinification: The soft pressed must is stored in steel tanks for the static cold decanting. The fermentation with selected yeasts is made at a controlled constant temperature of 18 °C and is completed in 8-10 days. After a storage period, the winemaker studies a skilled coupage to achieve the Prosecco Spumante basic cuvée. Afterwards the wine is filtered and stored in steel tanks with the addition of saccharose and selected yeasts for the second fermentation (Martinotti-Charmat method) at a controlled temperature of 14-15 °C. Once the wine has reached the required pressure levels, alcohol and sugar content, the wine is refrigerated and cold stabilized, filtered and controlled before bottling.
Harvest date: Second half of September
Cellaring: 2 years
Alcohol content: 11% vol.
Tasting notes: Typical crisp and delicate perlage. Pale light yellow colour, delicate and complex bouquet with fruity notes that remind of peach, green apple with second notes of acacia and wisteria.Fresh and light on the palate, with balanced acidity and body; harmonic with a long persistent aftertaste.
Serving temperature: 8-10 °C